[Sca-cooks] How to test something you can't eat

[Saint Phlip]

Your sense of smell can be pretty accurate, if you've trained it to
what you're cooking. I have a friend who is a non-drinker (recovering
alcoholic) who can get a very good idea of what a dish tastes like by
simply smelling it. Also, you can usually taste the ingredients that
you're NOT sensitive to, to gauge their relative strengths, as in
herbs that may be more or less strong with time in the bottle vs fresh
cut.

I'm pretty lucky- I can eat anything that doesn't move fast enough ;),
 and I love highly spiced food, but I've found I can be a pretty good
judge of what friends with other preferences will find good, just from
experience, even if whatever it is may be something I don't
particularly care for.

On Fri, Feb 5, 2010 at 3:57 PM, Terri Morgan <online2much at cox.net> wrote:
> Outside of having a friend come over and play in the kitchen with you (got
> that covered), do you have any ways that you use to test a recipe that you
> cannot eat? I, for example, cannot tolerate mutton or veal - yes, it is a
> real hardship, it smells SO good! - but think that I might be able to
> prepare it 'by smell' if I knew what the yummy-point was on the scent. At
> least, it works for stews...
>
> So, you experienced cooks, do you have ways to guide your solitary work in
> order to serve something your friends can eat but you can't?
>
>
>
> Hrothny
>
>
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>



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Saint Phlip

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