/ck/ - Food & Cooking

>>18886368
I know what I like.

I can taste with my eyes at this point.

>>18886399
I don't, that's why I'm using a fucking recipe. I'm deferring to you because I don't know how to make food that tastes good.

>>18886466
Are you really this helpless that you need someone to tell you how much pepper should taste good to you?

>>18886368
>cum and vaginal discharge (to taste)

Last time I follow a Chef John recipe verbatim

>>18886494
If I knew how much seasoning to put in things why would I be using a recipe? I'd know already how much of each ingredient to use.

>>18886500
I like how you're proud to be retarded. That's like the most retardedly retarded flex ever.

>>18886500
It's seasoning, it's going to vary person to person how much is enough. If you use a little more or less than average you wont ruin it.

>>18886500
Haha you're so retarded that is so funny and worth a thread, this definitely won't be you just pretending to be more and more retarded no matter what anyone says to you!

OP, even restaurants give you access to the pepper and salt so that you can "season to taste".
Literally, how is this any different?

Other spices you might need to add at a certain point in cooking to maximize their flavor. And the recipe might have a certain ratio of those spices to achieve a certain flavor. Like you might like cinnamon, but if you use too much it will overpower the other flavors and wont taste like the dish youre supposed to be making anymore. But with salt & pepper, you can add them at the very end, even on individual plates. Just add them until you like the way it tastes, no need to overthink it. For me that's when a bite is noticeably salty and fairly spicy. The salt will also enhance the other flavors of the dish.

Another reason you want to salt to taste is there could be other variables adding saltiness to the dish, like broth, cheese, salted butter, and fermented sauces. If a recipe says to use a cup of chicken stock, they cant know how salty your stock is, so you need to figure out yourself how much more salt to add for it to taste good. If you relied on a predetermined measurement, you could end up with inedible saltiness.

>recipe specifically calls for """kosher""" salt

>>18886399
In a pot that hasn't even been cooked yet?

>>18886522
Because restaurant food has already been cooked.

>>18886646
What are you cooking that you can't taste before it's done but you can't add salt near the finish?

>>18886646
>about 1 minute
What the hell just tell me the time. Am I supposed to be able to tell time in my head? Then why use a recipe?

>use 1 teaspoon of seven different asian sauces to make this simple chinese dish!
>simmer until tender
>cook onions until transparent
>cook until fragrant

>recipe uses inches and feet instead of milliliters and litres

>>18886368
first time cooking for yourself huh?

>>18886639
You don't have to wait until you plate the food to taste it

>>18886639
Sample from the pot when it's close to done. Taste, add some salt and pepper, stir, and repeat till you like it.

>>18886688
>add a pmilliliter of salt

>>18886749
>>18886688
>add 5 inches of green onion
>simmer for 300000 milliseconds

>>18886368
What are you doing on a cooking board if you don't know how to cook?

>>18886826
He's got an interest in it clearly.

>>18886760
That is clearly not enough green onion. Unless it's just for a personal garnish.

>>18886838
5 inches of green onion is a little excessive for garnish imo

>>18886760
inches is actually a pretty good way to measure green onion

OP, brush up a bit in your knowledge for sterilization, sanitation, and diffusion.
If you know how spices spread flavor through food and when food is safe to eat, then you'll know what steps to sample your food while it's cooking and when you add more spices.

This isn't a suggestion, by the way. This goes way beyond cooking and can literally save your life.

>>18886847
Measure what? A single green onion?

>>18886368
>1 cup of deez nuts
>1 fl oz of cum
>not measuring by weight + metric system
Do Americans, really?

>>18886368
Dude, pour what you think is right, taste it, dilute or add more accordingly

>>18886368
>NOOOOO TELL ME A PINCH OR A SPRINKLE I CAN'T MAKE DECISIONS FOR MYSELF

>>18886658
>yeah, lemme just get 300% drv of sodium on this cheeseburger that already has 200% drv sodium cooked in because it's according to my 'taste'
enjoy chronic heart disease and gastrointestinal discomfort

>>18886918
I both say and do this

>>18886686
"You're just going to need lucky number 7 dark soy sauce from szcheun specifically to make this dish"

>>18886941
based

Why does he call it season when he sees on the bland food sees off spiced eat the food?

>>18886368
Makes recipes with brie 10x better.

>>18886964
Fair enough... Imagine your chinese and you try to make a muffuletta without italian pickle mix lucky number 7.

>>18886368
>>18886466
People have varying tolerances for salt and for pepper (but mostly salt). Somebody with a high salt diet would need more salt than somebody with a low salt diet in order to taste it. That's why it says to taste. You taste the food, see if you would like it more salty, then add more salt if necessary.

>>18886368
Luckily our friend has this covered.
https://www.youtube.com/watch?v=rEao0BS4HQo

>>18886863
>weight
>mass is suddenly weight now
do europoors really?

>>18886368
>salt and pepper (to taste)
this filters the idiot.

I love how morons come here and bitch about seasoning their own food.

as if there is a precise amount of seasoning that pleases everyone.

damn you people are stupid.

>>18886500
what you are saying is something like:
>I'm too stupid to walk upstairs and need precise instructions.

and you are proud of it.

>>18886509
>I like how you're proud to be retarded.
Yep, that's conservatives for you.

>>18886443
>>18886466
>>18886500
>>18886646
translation:
>me dumb

>>18886368
Seasoning correctly just comes with time. And no, not everyone’s pallet for salinity is wildly different unless you’re a psycho or a one in a thousand.

You gotta keep fucking it up and learn with experience. Been a chef for 10 years and I can tell you there is a magical level of seasoning that brings out all the flavors so you can just so you can taste them but isn’t too salty that they get lost. Salt is like a magnifying glass for flavors.
Too much and you lose perspective. Too little and you have none at all.

>>18887669
Also tasting as you go is incredibly important as referenced by >>18886850

>>18887669
>not everyone’s pallet for salinity is wildly different unless you’re a psycho or a one in a thousand.
oh yes it is.

>>18886368
imagine not knowing how to cook.

KING OF SPICES KING OF SPICES KING OF SPICES KING OF SPICES KING OF SPICES KING OF SPICES KING OF SPICES

>>18886674
it's so autists like you don't have a meltdown and throw the food in the trash bceause you accidentally cooked it for 1 minute and 10 seconds

>>18886500
if they dont specify, it doesnt matter too much, just make sure you put seasoning in

next time you make it, add more seasoning

decide if you prefer end result one or two better

you can also taste as you go, but I dont do that unless Ive made a sauce, and usually I wait toward the end anyway for the drama

>he cant tell by smell alone