Finish · 15 / 15
Taste as you go
The recipe is a starting point. Your pot is the authority.
When to use it
Every time, especially salt, acid, and heat.
- 1
Taste after the base is cooked, again when the sauce comes together, and once more before serving.
- 2
Ask three questions: does it need salt, acid, or richness?
- 3
Fix one thing, then taste again. Do not add lemon, salt, and sugar in the same breath.
- 4
A flat soup usually wants salt or a few drops of vinegar, not more herbs.
- 5
Adjust seasoning when the volume changes. A reduced sauce is saltier than it was.
You are done when
You would serve it to someone else without apologizing.
Watch out
- Following the salt amount blindly when your stock was already salty.
- Not tasting because the spoon is dirty. Keep a tasting spoon.