My sister-in-law has the remarkable knack of being able to taste things and discern the ingredients. It may take more than once, but she gets it. Is there a way to cultivate this talent?
More than once I have attempted to recreate a dish with disastrous results. My palette seems to be less trained than hers.
I'm somewhat ok at this, but my mom was even better. :-)
As you add ingredients to a dish, smell and taste them to see what nuances and changes they bring about.
I'm betting you may be over-adding some stuff that you tasted in the original recipe. Add stuff slowly and a little at a time. -- K.
