Isn’t this normal?
Only for advanced pros
Why yes, I do put a little cayenne pepper in my chicken soup. Why do you ask?
Cayenne goes on everything
That’s Frank’s
If it doesn’t clear my sinuses completely how is it supposed to cure me? Of course it needs cayenne.
I’m pretty sure most cooks use spices according to their internal feelings on what contexts the spices work well in. Basically the smell test except they have enough experience with the spice already to just do it in their head. Pretty sure this isn’t that unusual.
That’s me when my family wants me to whip up a random pasta lunch. Hmm, mulled black peppercorn and garlic? A bit of paprika? Tomato paste, oh now it definitely needs oregano.
Shit, I’m just making pasta alla vodka again.
Tbf, pasta alla vodka is really never a bad choice.
I have a very sensitive sense of smell, and I still can’t do it. I’ll always add too much or not enough.
Amount is the experience part. Hard, if not impossible, to estimate by smell alone.
The human sensory experience is much more varied and foreign to your own than you think. Some can combine flavours in their head, others couldn’t explain a flavour they eat daily unless it was in their mouths at the time.
I’m in the latter group but a supertaster and can tell what it’s missing with a spoonful usually. Couldn’t tell you what the result will taste like but know it’s lacking salt, cumin, herbs, etc. Wee sniff of what you’re going to add as you swallow to confirm.
🔥🔥 people who don’t use spice 🔥🔥
i think that’s called Britain
Which is insane, how do you pillage most of the planet looking for spices to sell people and then have the blandest food in the world…
Don’t get high on your own supply
Rationing
You should come over and try my vibes based Cottage Pie. It’s subtlety spicy, meaty (or veggie depending on dietary preferences), full of flavour. Every time I have cooked it for people I have always gotten back compliments, clean plates and guests in a glorious food coma.
People who use the same spice for every dish.
I probably put herbes de Provence in too many things, but I like how it tastes.
I use salt and pepper, how could you say my food is bland?
Maybe you just have good and fresh ingredients. Don’t want to cover up the flavour of those, you want to just enhance them
“Can you share the recipe?”
“Nope!”
“Seriously?”
“Seriously, I don’t remember.”
…that’s pretty much my improvisational style, everything eyeballed, nothing measured: sometimes things turn out amazing but of course the cost of those happy surprises is that i’ll never make it the same way again; couldn’t if i tried…
…i dated a girl who dogmatically followed published recipes, considered any deviations anathema to the authors’ labor developing them, and she was horrified to watch me cook…
for me it’s easy because i mostly remember what i just made. but that’s also because i pay special attention to what i do and what comes out afterwards, kinda to do semi-structured research.
Some people would definitely not remember all the details, but yeah, this might not be an issue for others.
I’m the rabbit. I also do a lot of tasting.
You may scream now.
I AGREE WITH YOU!
Tasting is how you’re supposed to do it.
I however just start throwing shit in and wait for the surprise at the end.
Either of the “as directed” users are just cowards with no taste buds.
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.
Is this an adhd meme?
Not really it’s a “able to cook” meme
“Measure carefully, friends!” - Chef Jean Pierre on YouTube as he yeets in approximately random eyeballed quantities of everything.
Powdered spices specially, by the time you open the lid, you have already smelled it.
Don’t even need to try.
Can anyone explain what’s going on in the picture for me?
You just know that bunny fucks
Might even be famous for it.
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.
