As we work with different cooking methods and mediums, we stumble across ideas. Changing the way we cook forces us to pay attention to all the little details in order to achieve the desired results. Cooking over wood and charcoal is not better or worse than cooking inside. They are different. These methods offer the challenge of control in the lack thereof. They teach cooks to be more intuitive and flexible. Outdoor cookery makes us question how best to achieve results. As we cook and observe how the heat changes and affects the ingredients, we discover new things. Sure, flavors change, but it is the process of paying attention to what and how we are cooking that encourages us to learn, grow, and discover.
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