Cooking: where to start?

[PositiveMonk]

Is there a good way to test what spices you like?

I try to find a recipe that puts a new ingredient front and center, or try the most simple variation of that ingredient so I have an idea of what it's like when it's the focus/on its own.

 

[Lycalopex]

I've been cooking a few things, but I have a question...

Is there a good way to test what spices you like? I never paid attention to it/I'm kind of mouth blind so the only spices I really know of are salt, pepper, garlic and seasoning salt and its getting to the point where I put seasoning salt on everything because I'm a manchild. I don't wanna cook up an entire meal just to test one spice.

Something to try is cook as normal, then put that spice/seasoning on a small portion of the meal. Compare the two, see if you like the change. Try it with other dishes, see if liking or disliking it is consistent.

 

[Harold Godwinson]

I've been cooking a few things, but I have a question...

Is there a good way to test what spices you like? I never paid attention to it/I'm kind of mouth blind so the only spices I really know of are salt, pepper, garlic and seasoning salt and its getting to the point where I put seasoning salt on everything because I'm a manchild. I don't wanna cook up an entire meal just to test one spice.

I’m by no means a fantastic cook or anything, but I when I started getting trying to cook well (and not just for the sake of eating years ago) I tried to stay away from just learning x y or z recipe and worked on getting an actual fundamental understanding of cooking, ingredients, techniques etc. Mind you, my cooking style is based on French flavours (because that’s just what I prefer) and general European flavours, so I can’t speak for spices that are more ethnic or are super popular in the US etc. I do enjoy cooking various Asian cuisines though.

In terms of spices, certain spices and herbs tend to have similar notes and mesh together well, and work together well with different proteins and vegetables etc. For example, when I cook chicken, I know what handful of spices I will be choosing from that go well with chicken.

You mentioned you like garlic; sage, thyme, onion powder, and standard black pepper all go brilliantly with garlic and will give you a savoury, herby musky kind of flavour. Paprika or turmeric with these will give an earthy spice, warmth, and colour to both of these mixes. Paprika gives a sweet smoky taste, and turmeric a more gingery peppery kind of taste.

You don’t need to go crazy piling on 400 types of seasonings especially if you don’t usually add much, just let the flavours and ingredients shine and you can add to and adjust for your own personal recipes as time goes along, and build a good foundation of knowledge. Also, acids like lemon juice, worcestershire sauce, a fat like oil, butter, stock etc and a pinch of sugar will really level up your custom mixes if they feel a bit flat or not very well rounded. Salt fat acid heat is a great mantra to live by when home cooking.

It also depends what flavours in general you like, and what types of meals you like to cook. If you like Mexican flavours, Indian favours, Italian flavours, etc, look up what spices and herbs are used in those cuisines and go from there.

In general, a very simple way to try out new flavours is to buy premade packet seasoning mixes. Especially in Eastern European and Asian markets where you can try a wide variety of flavours and spices - and if you like one, you can check what seasonings are used in it. I’ve found some really cool flavours and combos of flavours doing this.

 

[Permanent Resident Cope]

Is there a good way to test what spices you like?

This works well to use up spice mixes so if you add a little salt it would work ok for plain spices also. Heat a bit of oil or butter in a pan on medium and add the spice, cook for about two minutes and add plain cooked rice and stir until the rice is heated.

 

[souschef]

There's enough excellent advice in the thread so i have nothing to add. If anything is left to say, my advice would be avoiding "life hacks" that you see in youtube shorts like the plague. Most of them are fucking retarded. You get more investing your time watching longer insightful videos from actual cooks. When the title ends up in ".mov" is a sign that's a hidden gem.

 

[Tequila Jong]

It's not practical advice, but it's incredibly important to take the time to enjoy yourself. Grab a cold one from the fridge and crank up the tunes. Cooking school taught me that cooking is science and art, which isn't entirely false - But the years have taught me that first and foremost it should be a pleasure. If you're making something, make sure you're having fun and putting love into it.

I've been to high-end restaurants where the food was beautifully presented but painfully bland, and I've had friends serve me unrecognisable slop that had incredible flavours. You can absolutely taste if someone enjoyed making what you're eating.