Quote:
Originally Posted by GtrsRGr8
I'm afraid that the next time I'm in west Texas that I will have to examine your enchiladas carefully to prove your claim--including doing an extended tasting, preferably with a side of sour cream and some restaurant-style tortilla chips with a homemade salsa--in order to determine your culinary status. Refried beans and Spanish rice on the side would also help me determine the answer. Oh, and anything else that you want to cook. 
I was talking about professional chefs--yes, that almost certainly means people who spent some time in culinary school. Ones who like to create their own dishes, and they usually taste good, because they've been taught about what flavors go well with each other. And they've learned exactly what the ingredients "bring" to the dish--like Cream of Tartar, and Baking Powder; whole eggs vs egg whites only, etc.--and have a good sense of how much the dish needs to end up right.
However, some women cooks at home taste the food while they are cooking it. If it doesn't taste quite right, they'll add this or that. If it's got too much of this or that, they'll do something to compensate (like if the tomato sauce is too bitter, they'll add a little bit of sugar, etc.) I would include them, too. I wouldn't dare do much of that myself--I try to follow the recipe exactly or it will turn out a mess. |
Did you want my chicken or beef enchiladas?
But if you want refried beans, you will have to sleep outside.
And yes, we do taste as we go along.
Too much is harder to fix than too little of something.