Do you suffer from the ill that she talks about in this chapter: Increasing certain ingredients in your cooking beyond all good taste? I'm afraid I've done that. When I was a boy, I always thought that more of whatever made something good would make it better. I found out that this was not true when I put way too much garlic powder on buttered toast!
But I still put too much of stuff on meals I make for myself. Too much Miracle Whip or peanut butter on sandwiches, too much sugar in or on anything sweet, too much ketchup on my fries, too much sauce on anything saucy. I think I've learned from my mistakes in putting too much flavoring into dishes, but you never know when my boyish stupidity might return and we find out just what it tastes like to have too much basil in a red sauce.
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4 comments:
Oh, god. This is my greatest culinary sin, Ben. There can't be too much butter or cheese, even if the end result doesn't taste good. It just seems wrong to use either in moderation.
And doesn't that Happy Accident Sauce sound yummy? I might even leave the butter count alone.
I don't generally add to a recipe unless I have cooked it at least once as it's called for. I used to be more prone to improvising, and I'll still freely individualize a recipe after I've tested it, but I give more initial deference now to the person who actually came up with the recipe.
I'm the same way, kc. I almost always go by the recipe the first time. After that, I feel free to increase this or that based on the results of the first tasting.
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