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when is too much too much

6 years ago

when we start adding spices to the base ingredient do we follow some culinary rule like balancing this against that or that against this or do we just use the spices that we like and disregard any rules. do we also monitor how much of the spices we like to use. does the taste of the base ingredient drastically change or disappear altogether due to our actions.

Sauces are a good example. I found a sauce recipe I liked and I started to use it on salmon. It wasn't long before I realized that I was eating sauce not salmon. where do we draw the lines on usage. I have since gone back to just using salt and pepper on my salmon.

Just curious on what thoughts you have on this issue.


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