Powdered spices specially, by the time you open the lid, you have already smelled it.
Don’t even need to try.
All cooking is vibes based.
It’s baking where you’ve got to plan it out like d-day.
Isn’t this normal?
Only for advanced pros
Is this an adhd meme?
Either of the “as directed” users are just cowards with no taste buds.
I just grab whatever random spices I have that sound good and add a few shakes
I just follow my family’s habit , add reasonable amount
Black bunny gang
“Measure carefully, friends!” - Chef Jean Pierre on YouTube as he yeets in approximately random eyeballed quantities of everything.
It’s funny that smelling the spices and the food as I cook it to see if they’ll go well together is my main method of figuring out which spices to use.
Why yes, I do put a little cayenne pepper in my chicken soup. Why do you ask?
Cayenne goes on everything
That’s Frank’s
If it doesn’t clear my sinuses completely how is it supposed to cure me? Of course it needs cayenne.
Considering the majority of flavours we experience are in fact smells, if you can cook by your nose you’re usually pretty safe on how the end result will come out.
I’m not a foodie nor a chef but I’ve been able to break apart and reproduce restaurant dishes just by smelling.
Isn’t this just a sign of inexperience? If you have been cooking for a reasonable time, you will know which spices to use when going for what sort of flavour.
yeah but there’s also a lot of people just seeing cooking as a chore and never really paying attention to it, therefore not learning much or anything at all.
it takes patience and a bit of dedication to actually learn cooking in a reasonable way. otherwise you’re just following recipe.
According to the label? I just checked most of it (GV, McCormick) has no info whatsoever.
The exceptions are spice mixes (rotisserie chicken, old bay) and a single expired bottle of Durkee celery seed (maybe their other spices are like this, but afaik this is the only one we have).
Best I can do is try different spices when sautéing vegetables.
I’m pretty sure most cooks use spices according to their internal feelings on what contexts the spices work well in. Basically the smell test except they have enough experience with the spice already to just do it in their head. Pretty sure this isn’t that unusual.
I have a very sensitive sense of smell, and I still can’t do it. I’ll always add too much or not enough.
Amount is the experience part. Hard, if not impossible, to estimate by smell alone.
The human sensory experience is much more varied and foreign to your own than you think. Some can combine flavours in their head, others couldn’t explain a flavour they eat daily unless it was in their mouths at the time.
I’m in the latter group but a supertaster and can tell what it’s missing with a spoonful usually. Couldn’t tell you what the result will taste like but know it’s lacking salt, cumin, herbs, etc. Wee sniff of what you’re going to add as you swallow to confirm.
That’s me when my family wants me to whip up a random pasta lunch. Hmm, mulled black peppercorn and garlic? A bit of paprika? Tomato paste, oh now it definitely needs oregano.
Shit, I’m just making pasta alla vodka again.
Tbf, pasta alla vodka is really never a bad choice.
