{"id":479,"date":"2009-07-06T03:14:49","date_gmt":"2009-07-06T03:14:49","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=479"},"modified":"2009-07-06T03:14:49","modified_gmt":"2009-07-06T03:14:49","slug":"in-a-recipe-how-much-is-to-taste","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/in-a-recipe-how-much-is-to-taste\/","title":{"rendered":"In a recipe, how much is “to taste?”"},"content":{"rendered":"

Make a Recipe Just the Way You Like:\u00a0 10 Tips<\/h1>\n

Salt and pepper, to taste<\/em>.<\/p>\n

1\/2 tsp. chili flakes, more or less, to taste<\/em>.<\/p>\n

1\/4 to 1\/2 cup Parmesan cheese, to taste<\/em>.<\/p>\n

Recipes seem to be littered with unhelpful directives about “to taste.”\u00a0 For those of us who aren’t exactly Julia Child in the kitchen, coming across one of them can be annoying, maybe even mildly anxiety-provoking.\u00a0 “Now<\/em> what do I do?” might be your response when a recipe says “add lemon juice, to taste<\/em>”<\/p>\n

These vague directives may seem like a cop out for lazy recipe writers, but they actually have a good purpose.\u00a0 When you see “to taste” in a recipe, it’s shorthand for “Caution! Strong-tasting ingredient ahead.\u00a0 Handle with care.”<\/p>\n

I actually worry more about recipes without a warning system.\u00a0 Just yesterday, I madea peanut sauce recipe that called for 2 1\/2 tablespoons of red chili paste.\u00a0 That amount would have burned a small crater in my mouth!\u00a0 I never use more than 1\/8 a teaspoon.\u00a0 Made me wonder how many dishes get tossed in the garbage because an unsuspecting chef wasn’t warned that an ingredient had dangerous potential.<\/p>\n

Take advantage of a “to taste” instruction to make a dish just the way you like\u2014which happens to be one of the best aspects of cooking for yourself.<\/p>\n

It’s easy to focus on the work involved in cooking, and while there’s no question that eating out is a lot easier, how often do you end up with a dish that doesn’t quite do it for you?\u00a0 At the end of the meal, your taste buds feel shortchanged.\u00a0 They crave a meal that wasn’t quite so bland, or so burningly hot, or so salty, or so . . . you fill in the blank.<\/p>\n

While it might involve a little more effort, cooking for yourself has the distinct advantage of producing meals that taste just right for you.\u00a0 Which is where the “to taste” business comes in.\u00a0 There’s just one way to create a dish that makes your<\/em> taste buds happy:\u00a0 by tasting and adjusting, then tasting and adjusting again.<\/p>\n

    \n
  1. Tools of the Trade <\/strong><\/span> To begin with, thwart the temptation to taste out of the pan.\u00a0 Pull out a tasting spoon and plate and keep them handy.<\/li>\n
  2. Start Small<\/strong><\/span> If a recipe gives a range of measurements, start with the smaller amount.\u00a0 You can always add more, but not the reverse.<\/li>\n
  3. Taste, Taste, Taste<\/span> <\/strong>After adding the minimum amount of a flavoring, stir it in completely and allow the flavors to meld a minute or two before tasting.<\/li>\n
  4. Cool It<\/strong><\/span> I am better able to taste flavors when a dish is warm rather than hot.\u00a0 So I always let my tasting portion cool off before trying.<\/li>\n
  5. Unfamiliar Flavoring?<\/span><\/strong> Sprinkle just a little bit over a couple spoonfuls on your tasting plate.\u00a0 Mix in and taste before deciding how much to add.\u00a0 If you’re ambivalent, keep the flavoring to a minimum and give your taste buds time to adapt to the new flavor.\u00a0 Reject it outright only if completely distasteful; sometimes the best flavors are ones that grow on us over time.<\/li>\n
  6. Portion Control<\/strong><\/span> Don’t ruin your appetite:\u00a0 Tiny tastes are enough to judge flavor.\u00a0 And call in the spouse and\/or children to help.\u00a0 Not only do they get invested in the meal, the dish can be made to meet their tastes as well.<\/li>\n
  7. Balance<\/span><\/strong> When tasting, seek balance.\u00a0 The best dishes achieve that state where no ingredient predominates, but each enhances the other in a “just right” symphony.\u00a0 So don’t be looking for a major burst of one particular flavor, just a pleasing, overall taste.<\/li>\n
  8. No Measurement Given<\/span><\/strong> Salt and pepper frequently come with no guidelines other than taste.\u00a0 That’s because there is such a wide variance in tastes and needs when it comes to these two flavorings.\u00a0 Some people barely salt their food and might be tempted to omit salt completely.\u00a0 However, salt often brings out the other flavors in a dish, so try at least 1\/4 teaspoon in a dish for four, unless medical reasons require otherwise.\u00a0 Heavy salters may want to scale back slightly (to maybe 1\/2 teaspoon in a dish for four) so other flavors have a chance to present themselves.<\/li>\n
  9. Salt and Pepper<\/span><\/strong> Speaking of salt and pepper, there may be other ingredients in a recipe that add saltiness or heat, like Parmesan cheese or chili powder.\u00a0 Adjust your usual salt and pepper amounts accordingly.<\/li>\n
  10. Powerful Flavors<\/span><\/strong> Generally speaking, the more powerful its flavor the more gingerly an ingredient should be handled.\u00a0 A few examples of “powerful flavors:”<\/li>\n<\/ol>\n
    \n