Some of the most delightfully rich desserts known to man stem from the simplest of ingredients. That being said, it comes down to one’s technique that will warrant how good or bad the end result may be.
I have been cooking since I was just shy of 10 years old. I just past my 33rd birthday (…man, I am approaching my mid-thirties… cue FRIENDS opening credits) and that means I have about 23 years of cooking knowledge under my belt.
What I mean by this is I will know exactly what a dish requires without needing any sort of finite measurement system. I can simply taste the dish, take the condiment and toss some in and will know exactly how it will turn out. I can stare at a recipe… stare at a few recipes of the same dish… and know what is missing from it in order to cater it to my palette. Sadly, this is also to a disadvantage and the sole reason why I cannot accurately share my recipes with others. I can provide the basics and the ingredients you will need and provide a basic framework, but the end result is always up to the cook’s hand. So this method is not fool-proof by any means, but it is the instinct I have developed over years and years of cooking for myself, my family, my fiancé and my roommate.
But, I digress.