SC - Re:Balthazar's expresso cake

[Elaine Koogler]

I think we're looking at another difference in how words are defined by
different people.  I have also known people who have had cooking lessons and
still couldn't do it well...in fact, my lord's aunt has a degree in Home
Economics (yes, they did give degrees for that many years ago!).  She produces
dishes that are absolutely picture-perfect, but also absolutely inedible!

On the other hand, my mother HATED to cook...only did it because she absolutely
had to.  But she was one of the best cooks I've ever encountered.  I think that
there is an innate ability to "know" when something is "right".  It has to be
developed just as any talent does, but it's a talent, I believe!

Kiri

Black Jade wrote:

> >Having been a professional cook for so long (and an unprofessional one for
> >much longer), I have developed every cooks innate ability to instinctively
> >know how to make changes to a dish to achieve a desired effect or
> >flavor/texture.
>
> I would disagree that every cook has this innate ability.  My mother is
> proof positive of this.  Couldn't boil water without it burning the bottom
> of the pan, even after cooking lessons.  I've even seen professional chefs
> who wouldn't know how to prepare good food if it came up behind them and
> kicked them in the rear end.
> I envy you your innate ability, I had to work bloody hard for mine.
> -Katerine
>
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