People,

Believe me, I got your point loud and clear. You're not interested.
That's absolutely fine. I also appreciate your views on the dubious
venture of documenting the artistic, inspirational aspect of cooking. I
did not intend to take a "scientific" approach to the art of flavor
adjustment and formalize the concepts. I'm way more modest than that.

The intention here is to collect some good tips and organize them in an
easily accessible format. That's all.

I love making sauces and stews and I only use recipes as inspiration.
Never cocked something by following a recipe to the letter. I read them,
think about them, put them aside and put on the apron. This is certainly
different from a computerized approach to the process, where one follows
a structured, step by step process, measurements and such. No argument here.

Over the years (and I've logged quite a few of those...) I've develop a
rich, yet undocumented, set of techniques for flavor adjustment. This is
not "fixing" things -- it is an integral part of food making. I think
that many other kitchen dwellers have a similar experience, whether they
are professional chefs or simply like to cook for their friends
occasionally. Sharing tips and techniques is not something foreign to
this newsgroup -- this is what we do most of the time.

Anyway, with not a single ounce of sarcasm I thank you for your views on
the subject, hope I clarified my intent and will understand if you
decide to not participate in this discussion (apparently most people
share the disinterest...). I'm assuming you have much knowledge and
experience and would love to hear your ideas but you're not obligated.
You've already told me and others where you stand on this.

[I've been using the Internet since 1984, am a professional computer
networks developer, working as a software designer for a huge company
that is building the Internet infrastructure equipment, know about this
medium more than many but have yet to learn the risk of whispering
something in any of these public forums. No good intention goes unpunished.]

Cheers!
*Yoram


zuuum wrote:

> "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.
>
>