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I don't think it's about ingredient count, though certainly there are many good simple recipes.

The arbitrary limiting of ingredients can be a useful exercise but to me would not make a good guiding principle as my favorite cuisines tend to have longer seasoning lists.
 

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What’s on hand is a good way to start. I do that a lot! Sometimes I just get a craving and that determines the shopping list and t menu.

“Balanced recipe “ is too broad of a question, perhaps. For me the ultimate test of balance is if a recipe tastes good and pleases my fellow diners.
 

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I always try to incorporate as many of the 5 basic tastes as make sense for the dish, to increase the interplay and complexity while remaining simple. Too much of one aspect and you wind up with a one note dish. Too much period and you wind up with racket.
 

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In my opinion, a perfect recipe does not need a long list of ingredients. You can make a good dish with 3 - 4 ingredients as well, it all depends on the amount of each ingredient you used in a recipe. Which can make it the best or the worst of them all.
 
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