One of the most important tools any budding chef should have in their repertoire is the ability to taste as they go accurately. Taking the time to season and adjust the flavours of your dishes individually can be difficult, but with a few simple tips, you can easily become an expert taster.
A great tip is to prefer salts, herbs and spices in small batches, then gradually adding them throughout cooking, then tasting along the way. This will help ensure you don’t overwhelm a dish with one ingredient or overpower flavours. Additionally, note what ingredients work well together and how other ingredients complement that flavour profile. Aiming for balance within your flavours will create an exquisite dish.
Salt + Pepper: the Chef’s Best Friends
No cooking arsenal is complete without salt and pepper. These two pantry staples are the chef’s best friends, as they are essential to unlocking flavour in dishes. Salt brings out the flavour of food, while pepper adds a pungent heat that complements many different ingredients.
When cooking with salt and pepper, it’s important to remember that a little goes a long way. Don’t be afraid to experiment, but be sure to taste as you go so you can adjust the seasoning accordingly. You don’t want too much of either ingredient, or it can overpower your dish.