Separate names with a comma.
Discussion in 'Professional Chefs' started by chef janet, Oct 29, 2012.
Do you salt to taste rather than measure?
I would love to hear your thoughts!
With the exception of baking, yes.
In most cooking there are too many variables affecting taste for measurements of
salt to mean much; an 8th teaspoon this time will taste different than next time.
Same applies to pepper and other spices.
Its not a formula for fuel, its food, and it all travels across the taste buds. /img/vbsmilies/smilies/tongue.gif
If I am seasoning, I do salt to taste. If the quality of cooks is unreliable, I rather use the recipe with exact measurements in grams or ounces so we can set the standard and I do the final check.
Both I guess... When I'm making pretty much anything that would need more than a couple of tablespoons, I will measure, then adjust to taste at the end. All of my recipes are written to be light on salt, so that I can be more flexible with the seasoning. I also will measure less salt when following other recipes for the same reason. As far as pan sauces, or small batches go, measurements aren't all that necessary. Although, I did receive for a gift, a set of measuring spoons, that measure smidgen, pinch, and dash. I always thought it would be a kick to bring them to work and tell the guys that they have to use them!
Baking is baking.
Other then in baking which in my opinion is a balanced chemical formula. I can truly say I have never measured an herb or spice in my life when cooking. I go strictly by taste.As that's how I learned.
On the line, by taste and/or sight. No time to play with measuring spoons.
Prep, it depends. A larger recipe might call for measured amounts, but still need to taste to finish. Mostly by taste though.
Baking, by measurement.
Always by taste.
I even taste my bread dough before it is cooked, then again I don't measure anything else in my bread dough either... dump mix and correct.
This is one point that I do not agree with the schools. In baking yes measure. Cooking by taste. Show the students by putting a teaspoon or tablespoon of salt in you hand and show them about how much that is. We do it with a pinch why not all? Taste as you go.thats how you learn
I will build a recipe, tracking the seasoning, then write it down for consistency in batch cooking.
The biggest mistake I see is when people multiply the recipe and automatically multiply the salt by the same amount.
That's a great point.
Taste for me all the way !!
Except as others have said - Baking !! Thats messing with Chemistry there everything else is a free for all