- Joined
- Jul 29, 2018
- Messages
- 11,155
- Reaction score
- 73,922
It would never even occur to me to taste a meal while cooking it; I don't think my parents ever did when I was growing up so I never started, I wasn't actually aware non-chef people did.
I can't even see what I'd gain from it; maybe if I was an expert taster and cook I might be able to figure out if it needed more salt, herbs, whatever, but I'm not and I'd have no idea what to add/change even if I did taste a difference. Maybe a personal inability, it strikes me rather like singing - I know I'm out of tune but I don't know what direction to go to make it right; flavour is the same, I know when a meal didn't taste as good as normal, but can't tell what the difference was to change it.
Was EP a trained chef? I don't recall that being mentioned, but it's been a while since I read the early articles. I wouldn't automatically assume a non-chef to be in the habit of tasting, given just the examples in this thread (and those I've seen in my own family) of people who don't.
I assume you have to be a decent cook to attempt preparing Beef Wellington. My paternal grandmother would be the one to risk making a new dish from a scratch, but she was gifted at doing everything “lege artis”, in this case, following the cookbook to a perfection. But since the gift for cooking runs in her family, I remember all of them - her, my dad, aunt and cousin - tasting the meals. They really cared how it would taste to the people they cooked for. My dad would also make me taste (“do you like it?”) But of course, no two cooks are the same.