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.
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.
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.
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.
I have a very sensitive sense of smell, and I still can’t do it. I’ll always add too much or not enough.
Amount is the experience part. Hard, if not impossible, to estimate by smell alone.
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.
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.