My chef yells at me because I do this all the time.
Though he's mainly mad because I didn't measure a single fuckin thing and can't recreate it
this post was submitted on 12 Jan 2025
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can't recreate it
This is the main downside IMO
also, if you do write down the recipe and try to recreate it on another day, it doesn't work because your mood has changed and now the flavor doesn't match anymore.
has happened to me many times now.
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Powdered spices specially, by the time you open the lid, you have already smelled it.
Don't even need to try.
Considering the majority of flavours we experience are in fact smells, if you can cook by your nose you're usually pretty safe on how the end result will come out.
I'm not a foodie nor a chef but I've been able to break apart and reproduce restaurant dishes just by smelling.
Isn't this just a sign of inexperience? If you have been cooking for a reasonable time, you will know which spices to use when going for what sort of flavour.
yeah but there's also a lot of people just seeing cooking as a chore and never really paying attention to it, therefore not learning much or anything at all.
it takes patience and a bit of dedication to actually learn cooking in a reasonable way. otherwise you're just following recipe.
I just follow my family’s habit , add reasonable amount
It's the only way to season food. If you're good enough, you can just imagine the flavors, but I still have to rummage the spice cabinet and sniff to get the dish to taste just right.
Critical is that HOW you learn this is trial and error.
Most people can imagine the result of combining two images, say a frog riding a turtle. We can imagine what a handful of wet spaghetti might sound like being dropped onto the hood of a car. We can imagine what a fluffy bunny that's been rolling in sand might feel like.
But that isn't just because those senses are somehow intrinsically better for synthesis and prediction. We just got a ton more practice with them. As kids we got to draw, we got to play with toys, we touched everything, we bashed all kinds of stuff together.
But most of us, we just got the food prepared for us with no awareness of the properties of the constituent ingredients.
You gotta act like a toddler in the kitchen to grow that part of your brain.
I binge watched a lot of Hell’s Kitchen and Kitchen Nightmares (the UK) one
The best tip ever given on those shows is Gordon Ramsay yelling “taste taste taste!” at everyone.
Tasting as you go is what improved my cooking the most. I also vigorously smell everything too.
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You guys don't cook by smell?
I cook by vibe mostly because I don't have the items the recipe calls for. So I typically substitute whatever I have that I think fits or smells right. Works well 9/10, just when someone asks me what I used to make something, I have no fucking clue.
According to the label? I just checked most of it (GV, McCormick) has no info whatsoever.
The exceptions are spice mixes (rotisserie chicken, old bay) and a single expired bottle of Durkee celery seed (maybe their other spices are like this, but afaik this is the only one we have).
Best I can do is try different spices when sautéing vegetables.
Either of the “as directed” users are just cowards with no taste buds.
