"Cooking for the Masses: When Your Taste Buds Run Wild, but Others Prefer Milder Flavors A self-proclaimed "solidly B home chef" is struggling to balance their love of bold flavors with the preferences of their guests. With a penchant for over-spicing, over-salting, and over-saucing, this cook's dishes may be too intense for others. The question is, how can they dial it back without sacrificing their own culinary enthusiasm? In a candid post, they're seeking advice from fellow cooks on how to tone down their flavors without sacrificing the taste they love. Will they find a way to adapt their recipes to suit a wider range of palates, or will their love of bold flavors remain a recipe for disaster?"
I’d consider myself a solidly B home chef. I know techniques and can generally turn out good food. My problem is that I like everything EXTRA. Over spiced, over salted, and over sauced is my sweet spot. I think it’s probably from my two decades of smoking, but I love intense flavors. And I loooooove salt. When I cook for other people I try to tone it down, but all the way to it being bland. Any tips?? submitted by /u/boner4crosstabs [link] [comments]
