absorbs the moisture and results

Simple and soulful, ever so easy and yet, always seeming so far away. Alas! The time to step up to the plate of culinary prep, otherwise known as cooking, is upon us. We must decide is we are up for the adventure or not. I say, "Hoist the sails and ready the palate, for we sail to new horizons amid failures and glorious triumphs." The new Art of the game is not on Wii or XBox but your local cooking networks, recipe cards, magazine racks, family tables and soon to be, your kitchen or hot plate. Show them what you've got! Imagination is underestimated. Cooking has been re-invented and there should be no reservations allowed.
 
 I've always enjoyed cooking. As an older and sometime we female having raised a family, I developed a lot of talents and yet always came back to my favorite one to do, cook and eat. I've collected a variety of cookbooks, magazine and print recipes while writing recipes and articles for different venues, and still look for the Narvana of them all. Time will tell. So let the journey of Cooking begin again and again. The culinary pleasure is in the journey and what a journey it can become.
 
 Old potatoes are prone to discolor after cooking, but this can be avoided by adding baking recipes  lemon peel to the cooking water: that keeps them white. All boiled potatoes should be drained carefully. If they need to be kept waiting, cover them with a clean tea cloth instead of the lid of the serving dish. This absorbs the moisture and results in dry and floury, instead of sodden, potatoes.
 
 Try cooking in stock rather than water; it will enrich the potatoes' flavor. Or in milk: nutrients dissolve less readily in milk than they do in water and the potatoes will taste milder and sweeter than normal. Unless the potatoes are very new, peel thinly first. The milk won't scorch or curdle if it is kept at a simmer; it can be used to make a cream sauce or soup.
 
 Of course, you will use good steak. A cheap, stringy cut more suitable for stewing or for ground beef will never produce a good, tasty, tender steak, however skilled the cook. Good cooking starts at the market. Good steak is a luxury, so be prepared to have a really good one once in a while, rather than trying to have a mediocre one more often. Use rump, fillet, porterhouse, T-bone or any other cut that you like, and make sure it has been hung for as long as possible - at least 21 days, preferably more. Don't chose a piece that is too lean - the fat adds flavour, lubrication and juiciness. A fat-free steak is a contradiction in terms.