Re:Jeff Varasano's NY Pizza Recipe (2008)
by cannabis_sam on Thursday August 26, 2021 @01:30PM
(#28317868)
> cooking is much more like music than engineering. There isn't one right way, yet there is no upper limit on the quality of the result.
Absolutely agree, I didn’t mean to imply that this was some kind of patentable solution; more like me discovering the intricacies of a new musical genre, and in my excitement, desperately trying to communicate what I (probably wrongly) think is the essential parts (to be mixed at your discretion)
That was the first time I made it that way. I have no idea why it seemed right; it just did. But that sort of thing seems to happen, cooking.
The name "Pan de Cristal" is new to me. A new pleasure!
As noted below, cooking is much more like music than engineering. There isn't one right way, yet there is no upper limit on the quality of the result. A business depends on repeatable results, but that's business. True mastery includes creativity and adaptability to circumstances.
Once I had a pot of lentils that was almost done. I tasted it and it needed something... I spotted a bowl of fresh black cherries, and thought "that's it!". I quartered and added some, and it was exactly the right thing, right then. I later found a Martha Steward lentils recipe that called for cherries.