Originally Posted by Kingfisher
"some of this, a bit more of this, just a tiny bit of this, and a lot of this." Is there any good way to judge that? I never make anything twice, so I typically can't recall it, beyond the ingredients, so I'd only be able to do it while cooking the meal, kind of as I went.
Also, I'd like some ideas for interesting spices. I've worked with garam masala, ginger, thyme, cinnamon, cloves, garlic, salt, pepper, nutmeg, and a LITTLE tarragon, but I'd like to expand from there, as it's woefully little experience. Interesting base ingredients, too, would be fantastic.
@_@ That's a lot of stuff to ask at once. I'm not sure if that's kosher, but hopefully it's alright.
I cook the same way - so did my mother and grandmother.
I taste and taste and taste - find it fine for most cooking.
I also believe you can never make the same dish twice - the
ingredients are not the same - ie: you are not using the
same fish, or same onion etc.