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Do you salt to taste rather than measure?

post #1 of 13
Thread Starter 

Do you salt to taste rather than measure?

I would love to hear your thoughts!

 

 

Chef Janet
 

post #2 of 13

With the exception of baking, yes.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 13

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. tongue.gif

post #4 of 13

Cooking... yes.

Baking... no.

post #5 of 13

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.

post #6 of 13
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.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #7 of 13

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 13

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.    

post #9 of 13

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.  

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #10 of 13

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

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #11 of 13

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.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #12 of 13
Quote:
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.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #13 of 13

Taste for me all the way !!

 

 

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

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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