Home Cooking

Palate cleansers ... for the cook?

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Palate cleansers ... for the cook?

ipsedixit | Dec 20, 2010 04:48 PM

You taste as you cook, right?

That is, taste a bit, then season (if necessary), then taste a bit again, cook or stir, then taste a bit, etc. Repeat as necessary.

You do that while cooking, right?

But you ever notice that your palate becomes "soiled" the more you taste? So that after a while you're no longer getting a true taste of what you are, um, tasting?

Let's say you are making a sauce. You taste. A bit bland. You add a dash of salt and pepper. Stir and cook a bit. Taste again. Still bland. But wait. Your tongue or palate is now "soiled" from your first taste of that sauce so that now as you taste the sauce a second time around -- even when the sauce is now more "salty" -- you don't notice the difference.

Do you bother to account for this effect? If so, what do you do about it?

Surely, you don't taste and spit a la wine aficionados, right?

A sip of water perhaps?

Some crackers?

Something else, maybe?

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