The truth that hurts: why mother-in-law's cooking remains the most praised in the family
Have you ever found yourself saying, "I don't know what she does, but it's delicious"? It may be boring to admit, but there's something about cooking with mothers-in-law that seems impossible to replicate. It's not just nostalgia - it's technique, tradition and, above all, a seasoning that doesn't come in a bag.
Even in times of airfryers, delivery and 3-ingredient fit recipes, mother-in-law cooking still reigns supreme. But why does she cook best?
1. She does it without haste and without a recipe
While you're Googling to see what proportion of rice you need, she's already put in twice as much, by eye, and got it right. Sogra cooks with instinct, with memory and with a calm that frightens. No timer or electric cooker: she trusts the smell and the right point.
2. It repeats what has worked for decades
The lasagna she makes has been the same for 20 years. The seasoning on the beans? Also the same. And this repetition builds something we underestimate: consistency. Each dish comes loaded with memories, flavor and security.
3. She cooks to please, not to impress
The mother-in-law doesn't want likes. She wants to see her plate empty. And that changes everything. She chooses the menu thinking about who will be eating, not what's trending on social media. It's food made with intention - and believe me, that makes a difference.
4. She masters the basics like no one else
Her rice doesn't stick together. Her chicken tastes good. Her salad is just right. She doesn't invent too much - but she doesn't get it wrong either. And when you get the basics right, everything seems tastier.
5. She learned from someone who already cooked well
Many of today's mothers-in-law were trained by grandmothers who cooked on a wood-burning stove, with whatever they had - and a lot of love involved. This silent inheritance has been passed down plate by plate, generation by generation.
6. She's been wrong a thousand times - and stopped being afraid
She knows how to save soggy rice, what to do with tough meat, or how to make a sauce richer with what's in the fridge. And you can't learn that from a tutorial. You learn by doing, a lot, and over a long period of time.
Ultimately, it's not about who cooks best
Maybe your mother-in-law cooks better. Maybe you just haven't cooked that much yet. What is certain is that food has a memory - and when we eat something that carries history, affection and presence, the taste is really different.
So the next time she brings you that Tupperware with "just a little left over", say thank you. It could be the secret you're still trying to discover.
Mirella Mendonça
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