Thanks for the info. I love AB but can't watch all those episodes (gotta get me a PVR!!!). I understand the whole "personal taste" thing. Here is where the rubber meets the road - what really is "coating a spoon?"
So, I dip the back of my brown wooden spoon into the pan and there is a nice translucent film on the back. It does not run when turned vertical (well, maybe just a smidge...). But, I can definately see the spoon through it. Yes, when I run my finger through it a fine path is made and the path fills in a little but not much. Maybe I have it where it needs to be.
So the real question is when cooking a custard base, what is the thickness and consistency? Should it be like pudding (I think not)? Should it be like cake batter? Or is AGE just really over-thinking this whole thing.
In the end, what I am really missing is a good visual clue. My mother cooked but never baked. My wife bakes but not finer deserts. My mother-in-law makes great pies and never brings them to dinner but rather donates them to church functions
. So, I am out here in Trial and Error land doing OK but I need to know. It is my quest...
Thanks for all who are participating. Maybe I should just spend an hour at Barnes and Noble until I find a great book with a fine photo.