Perfection! Is it necessary?

This blog post is part of the weekly writing challenge over at The Daily Post.

 

What would a profession be that does not make you perfect? Perfection has found a top place in all the jobs that you can think of. Think of the culinary world, where everything has to be perfect right from taste to presentation. A perfect taste with perfect presentation of the food scores 10 on 10.

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Chefs works hard to achieve customer satisfaction and    give each one their taste of life. The passion for cooking and inventing new tastes is a key for a successful career as a chief. And working in team adds new ideas to invent taste and presentation like never before. Try to memorize the last time you ate a delicious food and you felt like appreciating the chef for his work, and the first thing you remember is the place where you had it. This taste becomes the trademark of the place and every time you think of eating out you give priority to that place. That is the outcome of the perfect taste and if this taste comes with proper presentation and  service, then you have achieved your goal.

In my view cooking is an art that requires persistence and the knowledge of all the flavors and above all the creative thought process to achieve a vision of perfect taste.

Custard and Biscuit Frozen Cake

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Ingredients:

For Custard

1 tbs Custard powder (Vanilla)

1 cup Milk

5 tps Sugar

3 tbs water

For Cake

6 Slices of Rusk or toasts

6 Marie biscuits (crushed)

2 tbs Tutti Frutti

2 tbs Chocolate powder

2 Cups milk

Method

To prepare Custard:

Boil milk and add sugar while stirring to dissolve all the sugar. Mix the custard power in water and add it to the boiling milk while stirring it. Continue stirring till you achieve a semi thick consistency and set it aside to cool.

For cake:

Once the custard is cooled add the chocolate power and crushed Marie biscuits. Mix it well till all the ingredients cum together. Add the Tutti Frutti and mix well and set the mixture aside. Soak the Rusk in the milk and arrange it as a base layer in a cake mould. Add the custard and biscuit mixture on top till it coats the Rusk . Add a second layer of Rusk on top followed by the custard and biscuit mixture. Leave the cake in the fridge for 2 hours. Cut the cake as a pastry and serve with Tutti Frutti topping.