"WardNA" > wrote in message
...
> >Do you think it is useful?
>
> No. Sounds like trying to play jazz from a score.

LOL.. that was a good one, Ward! While I always appreciate a scientific
approach to cooking, this particular endeavor seems a bit futile. Rather
than how-to, I think it is much easier to develop a system of how-to-NOT.
In most cases it seems to me that I judge the texture (gelatinization of
stocks---that silky, smoothness) long before I start trying to adjust
flavor. Especially in the case of adding salt, apart from a sachet or
bouquet garni, most flavor adjustment would be long after the primary
reduction. The reference to wine addition might be an exception.. but not
always.

There is a reason the saucier was long considered the star of the classical
brigade. There are many subtle facets of stock/sauce making one can hardly
reduce to a rigid formula.