From Erik's Kitchen: Crema

I enjoy cooking, but it's hard for me to really classify it in my head.  Baking is a science, I know that.  Measurements have to be precise to get things to come out perfect, if at all.  Cooking, though?  People have different tastes, so not everybody would want the same flavors.  We have scientific classifications of flavors, so we know how people taste things, but again, preference overrides precise balancing of flavor.  It's not really simply an "art" since we know there are basic rules that need to be followed, such as meat temperatures, heat application, and food safety.

Now, for this edition of From Erik's Kitchen, we're looking at an accessory ingredient that many people probably won't want to use because they'll think it's disgusting.  And they're right.