SC - Cookery-Art or Science (Instinct)

[The Cheshire Cat]

>Good Gentles,
>
>I've been thinking of something for a while now, and decided to just ask.
><grin>
>
>How common is it to have a good sense, almost an instinct, for what foods and
>spices will go together? Is this part of all good cooks, or is it more rare?

Part of it is an instinct of some kind or another, the other part is
learned.  I had NONE of the instinct in me so I had to learn, usually the
hard way, however I know a few people who can taste a dish and add just
enough to season with a negligent seeming shake of the spice box.  I turn
green with envy.  If you practice enough, you learn the art of spicing.
(This puts me in mind of my brothers first attempt at seasoning a dish with
instinct.  Introducing one pan of pasta sauce and one packet of garlic
powder.......Well, how was he to know that I'd already put fresh garlic in,
and how was he to know that you are not supposed to put an entire pack
in....=>  It ended up quite inedible.)
All good cooks usually have the instinct and again make me green with envy.
This in a nutshell, is probably why I'm not currently employed as a working
pastry chef even though I have the qualifications to do just that.

Sianan


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