I was the one in culinary school who thought the world was coming to an end when a hard-boiled egg sat in hot water for an extra minute. Even so, I loved it, and I built a good foundation of techniques there. And these days, I have calmed down just enough to realize that some things really make a difference in cooking and other things I don't need to sweat.
All writing and photography on this website and the "Recipe, Interrupted" name is the copyright of Kumiko Mitarai, 2010-2011.
I share my recipes and techniques, not as a culinary or food science expert (I am neither), but as someone who has tried a few things over and over, until they work really well. The conclusion I've reached is that good cooking doesn't have to be complicated or mysterious. And whatever we learn we should share.