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the simple 'art' of cooking - Page 2

post #31 of 33
8/20/12 at 10:09am
Thread Starter 

Someday,

as dylan sang,'you don't need a weatherman to know which way the wind blows'.  demeaning, sarcastic and condescending...wow, you certainnly covered them all. if you are anything chef, you are thorough. before i let sleeping dogs lay here i must tell you that the cake tester was merely a prop to push over a point( just as were the pressure cooker and breadmaker). it was not meant as the personal attack you took it to be. i can't say the same for your post however. while yes, you have good and valid points, there are better ways to get them across.........i'm done here

the end...

joey


Edited by durangojo - 8/20/12 at 10:30pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #32 of 33
8/20/12 at 12:37pm

Yea but they all tast good.  I used to use an ice pick to test cake bread rolls and meat doneness. Put in item count to 8 and put on your lip or side of neck, you can feel amount of heat in the item and that will tell you degree of doneness. But then that was the old fashioned way, and the ice pick servced as 1 tester for all plus it chopped ice.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #33 of 33
9/11/12 at 11:44am
Thread Starter 

hopefully this is a more appropriate ending than my last post...for me, a large part of the 'art' of cooking and the constant pursuit of a perfect meal is to coordinate and meld;

~ visual pleasure

~ taste satisfaction

~ nutritional balance

in other words, simply to make it look good, taste good and be good for you (desserts exempt) 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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