This piece came out last week in the New Yorker: The Recipe Convention that Dooms Home Cooks. “Countless cookbooks instruct readers to ‘season to taste,’ but few of us know what we’re tasting for.”
Writer J.J. Goode got it exactly right. I got into an argument on Twitter with Chef John about it. (Click the tweet below to see what he said.)
I wrote a similar rant years ago that I thought was one of my best: Do You Make These 5 Mistakes with Salt in Recipes? So far it has 129 comments!
You know where I stand. What’s your opinion? Is “Season to taste” an effective phrase in recipe writing? Why or why not?
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