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I don't bake much but for all my other cooking, I can mess with most ingredients by 100% with little delta in the experience. Sure it tastes a little different but I'm not a factory, this is home cooking. This also makes you much more resilient to missing an ingredient. Making Coq-au-Vin, and use double the chicken? Probably not a problem. Add carrots, 0 carrots, totally fine. Barbeque? You can do all sorts of things with the spice mix, it'll likely come out fine. Making mac and cheese? 4x the cheese, totally fine, just keep adding it till it melts. Too thick? Add cream. Not tasty enough, add some bbq sauce. Measure? Why! I commonly use a Pinch and a Dash of seasoning. Really it's tasting it and knowing what's off and being able to balance. Because here's a real truth: every batch of a given ingredient likely has different strength. Dried, fresh, been in the jar for 2 years, brand new from the store, McCormick vs Store Brand vs Different part of the country/world... Also your vegetables will taste different depending on time of year, location, variety, as will your meats, dairy, cheeses, etc, literally everything. |