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!
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.
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
Except as others have said - Baking !! Thats messing with Chemistry there everything else is a free for all
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Related Threads
?
?
?
?
?
Chef Forum
559.8K posts
89.4K members
Since 1999
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!