I have stumbled across a cooking generalization that has just manifested itself in two of my recipes.
1) Last week I was cooking chile and toward the end I added Goya Adobo seasoning and Penzey's Fajita seasoning. I immediately tasted my chili and the flavor impact was amazing. Just the right amount of extra zest. I continued to cook my chili for about an hour and tasted again and that special extra sensation was not there as much. The extra cooking mellowed things out too much.
2) I just now finished cooking my spaghetti recipe. At the beginning of the process, after the tomatoes, cooked sausage, onions and spices were all added, I tasted it and it was wonderful. The bright taste of the crushed tomatoes complemented the spices perfectly. The recipe called for cooking this for two hours. ( on the lowest heat I could manage). After one hour I tasted it and (sadly) that wonderful fresh tomato flavor was not there any more everything mellowed out and blended too much.
So, what's the cooking generalization I stumbled on? That if something tastes great when you test/taste it, do not continue to cook. You will risk changing the flavor. You will risk mellowing things out too much. When you cook something, the flavors evolve and blend . . and sometimes that is NOT necessarily a good thing. This whole idea of flavor and seasoning impact changing the more you cook something is new to me and I would like some validation or insights from some of you more experienced home chefs. Thanks.
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