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Vibes based cooking
(lemmy.world)
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this post was submitted on 12 Jan 2025
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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.
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.
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.
I have a very sensitive sense of smell, and I still can't do it. I'll always add too much or not enough.
I can't even smell anything well, my taste is very weak, but I know what my kids respond to, and after several years I have a good sense of how much of any spice will work.
Amount is the experience part. Hard, if not impossible, to estimate by smell alone.