🔥🔥 people who don’t use spice 🔥🔥
Which is insane, how do you pillage most of the planet looking for spices to sell people and then have the blandest food in the world…
You should come over and try my vibes based Cottage Pie. It’s subtlety spicy, meaty (or veggie depending on dietary preferences), full of flavour. Every time I have cooked it for people I have always gotten back compliments, clean plates and guests in a glorious food coma.
If you aren’t cooking by vibe, are you really living?
Baking on the other hand…
Baking by vibe takes some work, and you should practice recipes by the letter before trying it, but it can be fun. It’s more so knowing the impact of what you’re adding.
Spices, for instance, can be added by vibe to some recipes. Flour, on the other hand, should be weighed out and a firm knowledge of ratio to fat rather then vibes.
I had to bake by vibes one time because I started a recipe then realized I didn’t have eggs and the friend the cake was for is lactose intolerant. Used a can of coconut milk. Turned into brownies instead of chocolate cake, but they were good enough that I’ve been intentionally making them since.
With a deep enough knowledge of how baking works, it can be done. My sister improvises baked goods very well. The sad thing is that when one turns out amazing instead of just good, she can’t replicate it because she doesn’t know the recipe. I’m particularly sad I’ll never again have the amazing butter rum pound cake she made for her daughter’s birthday last year. She tried to make it again later, but it just wasn’t the same. :(
You can still get jazzy with it tho once you understand tha chemistry well enough.
Jazzy Chemistry sounds like the title of a textbook that is attempting to be more attractive to students.
I have a Master’s Degree in chemistry, I can’t bake for shit. Cooking, on the other hand, I excel.
Baking is actually ranching.
Yeast is closer to the animal kingdom than the plant kingdom. It’s a living organism you need to feed so it will grow your food. You need to make it comfortable and give it an environment to thrive and then kill it when it’s the yummiest.
It requires more precision, sure, but there are absolutely bakers who can taste a dough and tweak the water/flour/oil etc. ratios to get the perfect bread.
It’s only different from other kinds of cooking because most people haven’t developed those senses. If you knew what you were doing, you could bake from scratch without a recipe easily and go by “vibes” (i.e. based on sensory input).
Well, cooking normally doesn’t require rising. Baking usually does. Knowing how chemicals react and how yeast acts is important. Cooking is mostly just about flavor. You should know about the Maillard reaction and burning, but as long as the flavors are good (and you don’t cook something that’ll make you sick) then you’re going to be fine.
I cook by vibe mostly because I don’t have the items the recipe calls for. So I typically substitute whatever I have that I think fits or smells right. Works well 9/10, just when someone asks me what I used to make something, I have no fucking clue.
me sniffing the spice of the coca plant
It’s the only way to season food. If you’re good enough, you can just imagine the flavors, but I still have to rummage the spice cabinet and sniff to get the dish to taste just right.
Critical is that HOW you learn this is trial and error.
Most people can imagine the result of combining two images, say a frog riding a turtle. We can imagine what a handful of wet spaghetti might sound like being dropped onto the hood of a car. We can imagine what a fluffy bunny that’s been rolling in sand might feel like.
But that isn’t just because those senses are somehow intrinsically better for synthesis and prediction. We just got a ton more practice with them. As kids we got to draw, we got to play with toys, we touched everything, we bashed all kinds of stuff together.
But most of us, we just got the food prepared for us with no awareness of the properties of the constituent ingredients.
You gotta act like a toddler in the kitchen to grow that part of your brain.
I don’t even sniff them; I just remember how they taste/smell, and then I end up adding vanilla extract to savoury dishes and it tastes amazing
