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Old 11-09-2005, 01:29 PM   #11
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Quote:
Originally Posted by jennyema
...I would be aftraid that adding vinegar to the cream would make it curdle...
Jen:

You are right, as usual.

I wasn't thinking about the cream when I suggested the vinegar.
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Old 11-09-2005, 01:46 PM   #12
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Thanks again for all these great suggestions. jennyema, I've recently been paying much more attention to the layering of seasoning - it makes sense. To have the confidence to know how much is enough..... I want to be able to get to the point where I know what to do intuitively - without necessarily using a cook-book. To be able to survey what's in the pantry/fridge and cook up or bake something delicious using what I have on hand is one of my goals and something I admire in other cooks and bakers.
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Old 11-09-2005, 02:02 PM   #13
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Sandy -- it's a trial and error thing, but you'll get the knack of it in no time. Most important: you can always add more, but you'll be in trouble if you add too much, so start with small amounts and taste, taste, taste as you go along.
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