One of the most important tips I can give anyone is to always taste your dishes as you are creating them. By so doing, you won’t encounter any unwelcome surprises after the fact, nor will your guests, which could be embarrassing. By tasting as you go, you can make any and all adjustments during the cooking process to get your creation perfect. I can tell you for a fact that all the great chefs do this. They continually taste their dishes throughout, adjusting as necessary to get them perfect. Attempting to correct errors after you’ve finished is damn near impossible, particularly if your dish lacks flavour (i.e. spices). Spices, for the most part, need to be incorporated during the cooking process, not added afterwards. There are a few exceptions. One such example, as we previously discussed in this series, is Sea Salt, which can be used as a great condiment to finish off a particular dish. Parsley is another example. But to guarantee you get the flavour you’re seeking, you need to taste as you go. Get in the habit of doing this every time you cook so it becomes second nature. By tasting as you go, I guarantee your dishes will be the most they can be, and you will avoid unpleasant and embarrassing surprises after the fact.

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