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Old 02-19-2016, 03:24 PM   #1
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Can you "taste" a recipe?

Himself is amazed amused by my odd skill of being able to "taste" a recipe when I read it for the first time. When I glance over a recipe, I know what the final dish will taste like as long as I'm familiar with each individual ingredient in the list. Because of that, I switch out a flavor I just don't like and omit or add a different one as I see fit, and come up with something that works. On occasion a recipe sounds like one I think Himself might really like even if I don't, so I'm nice and make it as-is on the chance that I'll be OK with it. Most often, though, the taste isn't up my alley. When he is really lucky, I will make it again the way he likes it, but only if I know there is an easy way for me to adapt and finish some of it separately for me with no problem. After all, in my kitchen, the cook gets what the cook likes.

I've told him I'm sure other foodies are able to "taste" a recipe when reading it. He thinks I'm just weird. He's right about that, but not necessarily in this case. Do you get "the taste" in your mouth as you read through a totally new-to-you recipe?

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Old 02-19-2016, 03:42 PM   #2
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That is awesome. I do not have that skill.
Do you 'feel' or 'see' the taste or actually 'taste' it in your mouth?

I don't think I can even imagine, for instance, a simple combination of what vanilla ice cream over a rib eye steak would even taste like.

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Old 02-19-2016, 03:50 PM   #3
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I don't know if I'd say I can taste it but I usually have a pretty good idea what to expect.
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Old 02-19-2016, 04:29 PM   #4
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I agree with Andy on this one.

I can't say that I can taste it but I can begin to tweek it as I read it.

Sometimes the likes and dislikes are obvious and sometimes they need to be tried to become obvious.

But isn't that what cooking is all about?
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Old 02-19-2016, 04:31 PM   #5
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I can't say "taste," but intuitively I can tell if a recipe is going to be good or one that I wouldn't bother preparing.

Buck used to be impressed with my ability to judge a recipe when I read it and describe to him what I thought the end product would be like...and see it borne out when I served it to him.

I think your idea of tasting a recipe comes from experience gained from cooking and experimenting in the kitchen. I've been cooking for nearly 60 years, so I have learned a lot and, through that experience, can rather easily guess what a dish will be like after reading the recipe.

However any of us do it, it's all part of enjoying the cooking (and eating) process.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 02-19-2016, 04:39 PM   #6
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When it comes to apples, I am quite often surprised to find that I can accurately gauge what it will taste like by its appearance i.e. degree of crunch and often how sweet it may or may not be.
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
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Old 02-19-2016, 04:40 PM   #7
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I do it with good old American home cooking but it may not be skill as much as me creating the outcome I expect, sort of like guiding a ouija board.

I think if the same recipe was given to a dozen different people it would be nudged in a dozen different directions.
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Old 02-19-2016, 06:51 PM   #8
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It depends on what it is. For example, I know what most herbs and spices taste like by themselves. Provided the dish only has a handful of seasonings, I can more or less predict how it will taste.

But when you start adding in a lot of flavorings (curry, for example), then all bets are off.
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Old 02-19-2016, 08:26 PM   #9
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Can you "taste" a recipe?

I can get a pretty good idea in my mind, if the ingredients are familiar. I'm notorious for changing up even a new recipe, though. Sometimes I'll make one as written and can totally 'taste' it in my mind as sounding delicious, other times I switch it up a little. Gotta love cooking with what we've got and what we like!
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Old 02-20-2016, 09:13 AM   #10
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Originally Posted by Steve Kroll View Post

But when you start adding in a lot of flavorings (curry, for example), then all bets are off.
I'll agree with that completely.
Some complex flavors are best left to those that developed them and following there directions is the way to go. In these instances tweeking subtracts rather adds to the finished dish.

But playing with flavors is hard not to do once you've got the cooking bug.

There is always the "What If I" factor involved while preparing the chow.

And let's not forget those dish's we've tasted in our heads while fixing and when they actually hit the taste buds are nothing like what we expected.

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