Difference between revisions of "Talk:1639: To Taste"

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Seasoning is not an intermediate process which can't be repaired/re-done. you're left with an edible dish before and after. You add seasoning in small incremental steps, and the quality of the dish, or appropriateness of the taste improves monotonically, and additively. On the other hand, baking something for 5 minutes, and then another 5 minutes isn't the same as baking it for 10 minutes. [[Special:Contributions/162.158.49.78|162.158.49.78]] 09:54, 5 February 2016 (UTC)
 
Seasoning is not an intermediate process which can't be repaired/re-done. you're left with an edible dish before and after. You add seasoning in small incremental steps, and the quality of the dish, or appropriateness of the taste improves monotonically, and additively. On the other hand, baking something for 5 minutes, and then another 5 minutes isn't the same as baking it for 10 minutes. [[Special:Contributions/162.158.49.78|162.158.49.78]] 09:54, 5 February 2016 (UTC)
 
: Yeah, but a beginner should be given an idea of what a basic incremental step is supposed to be, based on the number of servings in the recipe. One pinch? One (tea/table)spoon? One cup? One jug? One crate? - [[Special:Contributions/141.101.70.23|141.101.70.23]] 11:38, 5 February 2016 (UTC)
 
: Yeah, but a beginner should be given an idea of what a basic incremental step is supposed to be, based on the number of servings in the recipe. One pinch? One (tea/table)spoon? One cup? One jug? One crate? - [[Special:Contributions/141.101.70.23|141.101.70.23]] 11:38, 5 February 2016 (UTC)
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: Usually when it's said ''to taste'', which I guess corresponds to the Italian ''quanto basta'', it's referring to small amounts, so a beginner could just add a pinch per time until he finds the flavor is good. Whenever it's unnecessary, recipes shouldn't be specific; you don't have to grill a steak for exactly 5 or 10 minutes, just until it has the color and looks of a steak you think you may like; if you boil pasta, you taste a bit once a minute until the texture is good. --[[Special:Contributions/188.114.102.249|188.114.102.249]] 12:25, 5 February 2016 (UTC)

Revision as of 12:25, 5 February 2016

Seasoning is not an intermediate process which can't be repaired/re-done. you're left with an edible dish before and after. You add seasoning in small incremental steps, and the quality of the dish, or appropriateness of the taste improves monotonically, and additively. On the other hand, baking something for 5 minutes, and then another 5 minutes isn't the same as baking it for 10 minutes. 162.158.49.78 09:54, 5 February 2016 (UTC)

Yeah, but a beginner should be given an idea of what a basic incremental step is supposed to be, based on the number of servings in the recipe. One pinch? One (tea/table)spoon? One cup? One jug? One crate? - 141.101.70.23 11:38, 5 February 2016 (UTC)
Usually when it's said to taste, which I guess corresponds to the Italian quanto basta, it's referring to small amounts, so a beginner could just add a pinch per time until he finds the flavor is good. Whenever it's unnecessary, recipes shouldn't be specific; you don't have to grill a steak for exactly 5 or 10 minutes, just until it has the color and looks of a steak you think you may like; if you boil pasta, you taste a bit once a minute until the texture is good. --188.114.102.249 12:25, 5 February 2016 (UTC)