Bullshit. Until you've mastered certain processes all you are ever going to be able to make is something in tomato sauce or gravy. In order to master those processes you need to be taught them, which is where recipes come in. Cooking is intuitive in terms of taste, but not technique. You might as well say medical research is intuitive: 'oh just bung that gene in there, it looks about right so it'll probably do the same thing'. And if you did say that (I wouldn't put it past you) I would shank you, I really would.
PS. Next time you entertain guests, you could think about not feeding them watery overcooked moussaka by simply following this recipe:
http://www.bbc.co.uk/food/recipes/veggiemoussaka_90770
I'd love to know what techniques you're talking about. This isn't me being condescending, or sarcastic. Sure, I can't flip an omelette in one piece, but I can measure a steak's residual blood just fine. Apart from those two "techniques"/"tricks", I really can't think of something advanced to the point of being unable to learn it by watching someone and/or intuition. If you're talking about techniques like searing, moulding, seasoning etc. on the other hand, then I really have no response, as those are the epitome of common sense dictated techniques.
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Clearly you have never baked, made a souffle, used a bain marie, made jam/mayonnaise/bread/custard/any kind of pastry.
For instance, truly excellent shortcrust pastry requires that you handle it as little as possible, aerate it in the rubbing-in stage, reach the correct level of consistency (determined only by experience), refrigerate it for at least 30 mins before you roll it out, and brush the casing with egg once it is in the tin and let it dry to form a seal before adding filling (otherwise soggy pastry). It should also preferably be rolled out using a marble board and pin since marble is always slightly cooler to touch than room temperature. Science bitches, not your pre-Copernicus mumbo jumbo.
Equally, there's a reason we use sugar thermometers in cooking, notably when making jam or toffee and attempting to reach setting or hard crack temperatures. You really have no idea you n00b.
Last edited by Squeamous; 09-06-2011 at 06:13 PM.
That, there, I will concede to. I don't enjoy baking and/or making sweets. My most advanced dessert ever made was boxed-and-ready caramel pie. I heated that thing up damn proper, if I may say so myself.
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I shall shortly be astonishing you all with my culinary expertise!
I am actually sitting on a 60s swivel chair, but since I'm typing this I'm sure you can guess that I'm not stroking my pussy
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