SC - Redaction process

[Elaine Koogler]

I'm told that I'm an instinctive cook.  I know that when I cook, I rarely
measure anything, and sort of instintively know when "it's enough" so far as
seasonings, etc. are concerned.  And I can usually read a recipe and have an
idea as to how it will taste.  I've been cooking for a VERY long time, both
modern and SCA (about 35 years for the former, and 20 for the latter).

However, I always still like to try out things I've never done before, unless
it's a very simple recipe.  My instincts as to how much of a particular
seasoning to use are usually pretty good, but I guess I'm one of those "belt and
suspender" types that likes to be absolutely sure I've guessed correctly.

Kiri

LrdRas at aol.com wrote:

> In a message dated 4/6/00 6:50:39 AM Eastern Daylight Time,
> Black_Jade at bigpond.com writes:
>
> << Not necessarily.  One needs to be pretty confident in their imagination
>  though.  >>
>
> Agreed. I NEVER test my recipes for a feast before I actually cook them at a
> feast. I just read the recipe. By the time it is read I know exactly what it
> will taste like when it is served. I then write down the amounts that I see
> happening. (That is where the Science part of arts and sciences comes in.)
> Would I recommend this to folks who are not instinctive cooks? No. Never.
>
> Is the method valid for professional cooks like Adamantius or our new member
> who is a professional cook? Or instinctive cooks such as myself or Mordonna?
> My experience says yes. Each person decides which is best for them. Neither
> is more correct if the resulting dish can be reproduced by anyone who has a
> basic knowledge of cooking and can read and follow instructions.
>
> Ras
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