[Sca-cooks] "Cooking Under Fire"

[Denise Wolff]

"Cookery is not chemistry. It is an art. It requires instinct and taste 
rather than exact measurements. ~ Marcel Boulestin "

http://homepage.mac.com/rickwolff/andrea/
http://groups.yahoo.com/group/SCA-AuthenticCooks/


>
>For this contest, they also only had 1 hour in which to complete the task. 
>But unless your custard has to cool for a long while, I don't think that 
>would be a problem.
>
>Why are you using the fruit zest for flavoring rather than the fruit juice? 
>Or does the juice do something to the custard? Why not flavor with the 
>juice and sprinkle the zest on top for color, as well as for flavor and a 
>texture contrast? If you had it, and you probably wouldn't in this 
>restaurant kitchen, I think some candied peel might be nice for this.
>
>Stefan
>--------
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra

Actually, one of the contestants did present a custard. It was noted that he 
thought outside the box and it was good.

All in all, as reality shows go, it's okay. As a cooking show, it's fair. If 
one is watching it for the learning aspect- don't.Unless you just like to 
look at pretty food, as I do.

I just finished reading Michael Ruhlman's book "The Making of A Chef" ( 
about his experiences at the CIA...I'm trying to decide whether it is worth 
my money and time to change careers)

I can see the show's focus from that book. He talks about mise-en-place ad 
nauseum and he stresses the time and multicook factor in the cooking regime.

Andrea MacIntyre
(who spent Saturday watching Peter G. Rose teach...and still is on Cloud 
Nine)

"Cookery is not chemistry. It is an art. It requires instinct and taste 
rather than exact measurements. ~ Marcel Boulestin "

http://homepage.mac.com/rickwolff/andrea/
http://groups.yahoo.com/group/SCA-AuthenticCooks/

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