Do you salt to taste rather than measure?

Discussion in 'Professional Chefs' started by chef janet, Oct 29, 2012.

  1. chef janet

    chef janet

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    Do you salt to taste rather than measure?


    I would love to hear your thoughts!

    Chef Janet
     
     
    Last edited by a moderator: Oct 29, 2012
  2. petemccracken

    petemccracken

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    With the exception of baking, yes.
     
     
  3. meezenplaz

    meezenplaz

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    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
     
    Last edited: Oct 29, 2012
  4. thomas rhee

    thomas rhee

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    Cooking... yes.

    Baking... no.
     
  5. crosi

    crosi

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    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.
     
  6. sparkie

    sparkie

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    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.
     
  7. chefedb

    chefedb

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    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.
     
  8. wvman2374

    wvman2374

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    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.    
     
  9. michaelga

    michaelga

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    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.  
     
  10. chefedb

    chefedb

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    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
     
  11. just jim

    just jim

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    To taste.

    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.
     
  12. sparkie

    sparkie

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    That's a great point.
     
  13. chef bilby

    chef bilby

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    Taste for me all the way !!

    Except as others have said - Baking !! Thats messing with Chemistry there everything else is a free for all