I don’t even sniff them; I just remember how they taste/smell, and then I end up adding vanilla extract to savoury dishes and it tastes amazing
Comment on Vibes based cooking
EpeeGnome@lemm.ee 1 week ago
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.
refurbishedrefurbisher@lemmy.sdf.org 1 week ago
Anarki_@lemmy.blahaj.zone 1 week ago
Fantastic.
MutilationWave@lemmy.world 1 week ago
You better get the hell out of my house immediately and never come back.
Windex007@lemmy.world 1 week ago
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.
wise_pancake@lemmy.ca 1 week ago
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.