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I’ve been meaning to write this post for quite some time now because it seems that no matter what cookbook you read, website you search or recipe card you follow – recipes will taste differently every time.
Why is that?
Ever wonder?
Well, it’s pretty easy if you think about it.
Let’s start with an extreme example to get my point across. Sound good?
Great.
So, let’s say Betty Sue in Italy is trying a recipe in a famous cookbook that she just purchased. The recipe is quite simple but calls for balsamic vinegar, lemon juice, sea salt, pepper and canned tomatoes. Easy right?
So, Betty Sue goes out to her local market in Italy and purchases an expensive bottle of pure balsamic vinegar, fresh Meyer lemons, expensive Himalayan Pink Sea Salt, organic multi-colored peppercorns and a can of her favorite and expensive can of organic tomatoes.
Then, across the world another woman named Lauren lives in Tennessee and sees the same recipe in the same cookbook and decides to go to her local food store. She purchases a cheap bottle of balsamic vinegar because that’s the only thing the store sells, a bottle of murky lemon juice, table salt, cheap pepper and a can of .99 cent tomatoes.
What do you think happens here?
It’s pretty obvious that the woman in Italy’s recipe would turn out and taste better than the woman in Tennessee, right?
And on a less extreme level you could say that you and I have similar food stores but by purchasing a different brand of balsamic or canned tomatoes or salt would make our recipes taste completely different, as well.
Crazy, isn’t it?
I wanted to bring this up because last week I purchased a beautiful bottle of organic cinnamon and it tasted amazing and I only needed a pinch to create fabulous flavor. But, later that week I was going through my pantry and stumbled upon a cheap brand of cinnamon that I once loved – but it tasted so bland and blah. So, if I used this blah cinnamon in the recipes I’m following – it simply wouldn’t taste as delicious as if I used the organic flavorful cinnamon.
Such an interesting experiment, don’t ya think?
I like to do taste tests of numerous foods to see which ones I like the best. You can try it for yourself, too and you may be surprised which brands taste terrible and which taste great when you go from a spoonful of one to a spoonful of another!
Try setting up a taste test each week for yourself and your family. You can use staples such as salt, pasta, vegetable broth, tomato sauce, peanut butter, beans and breads. Place each brand of the item (such as salt) into small ramekins and mix them up so you have a blind test with the name of the brand on the bottom of the ramekin. Then taste each one and see what you like the best. You’ll be surprised to taste subtle and strong differences amongst the brands you choose.
Could be a fun idea for a salt-tasting party? Don’t ya think?
Invite over your friends and have them taste the different brands – it will create fun conversation and bring back memories of tastes when you were growing up or dining out or traveling to other states and countries.
What do you think? Do you taste a difference in staples that you purchase? Have you ever gone to the store and they didn’t have your favorite brand of peanut butter so you bought another one and were so grossed out that you threw it out? I’d love to hear your stories!
I know for me the items I grew up on, even if they are cheap and not organic bring me such comfort that they taste better than the healthier and/or expensive options. But in the end since I am a sap, nothing tastes as good as anything made with thought and love.
Great food for thought! I always try to use quality ingredients in my cooking, but my husband is much more dollar minded when he does the shopping. I love the idea of setting up a taste test to see how he reacts to the differences. Thanks, Amie!
I’d love to win the sandwich maker to use for healthy breakfasts!
We are ALWAYS learning and learning , I have done a lot of temp work in many different kitchens , the bread , biscuits, cakes etc always turn out that LITTLE bit different even if I stick to my moto “stick to what you know” the oven temps humidity of the kitchen and of course the ingredients . I am turning into a food snob (ingredients wise) great article , good reading , always is !
Big difference in taste. I try for fresh herbs when I can!
There truly are so many components to baking/cooking. It’s a science of actions, flavors, and heart.
So true! The better quality always shines through!
I am a firm believer if it isn’t broke then don’t try to fix it. Same with recipes don’t try to change something, or change brands when it really works with the original ingredients. More failures than success with changing brands..etc. Quality matters. I love reading your posts by the way.
Great post, I totally never thought about this. I never really considered that a better quality item would make that much of a difference in food, but I am definitely going to try. PS: I’d LOVE to know what the brand was of cinnamon that you bought!!
this is an interesting post. I use many different kinds of salt in my cooking and I like the idea of a salt tasting for my friends.
Hi Amie,
I am very picky with ingredients and tend to regret purchasing something cheaper, or off brand. Great post!
I agree about the difference, but price doesn’t always equate with quality. You can substitute for something less expensive, but it really depends on the brand. Sometimes it’s up to trial and error to find that perfect one.
Interesting and true! I have some really nice nutmeg that you only need a pinch to add a ton of flavor, but my husband found and used some old nutmeg and couldn’t figure out why it didn’t taste as good until I showed him the good stuff.
I find a difference for sure. There was one recipe in particular that required “juice of a lemon,” so I thought “oh, bottled lemon juice.” Nope, it needed authentic lemon juice, from an actual lemon. Lesson learned there – much too lemon-y!
I love this sooo much! It’s so darn true. Thanks for shedding some light on it Amie. Cookbooks need a disclaimer, as do blogs 🙂 Sharing this!
Amie, I’ve been purchasing more organic spices, which usually come in these little bags. I don’t think that’s the best way to store spices. Do you have any container recommendations? Thanks!
Lee,
I use glass Ball jars or I purchase Simply Organic and Frontier Organic spices in glass jars!
This is so true! Especially with Olive Oil! Thanks for the post!
This is so true. I also feel like this happens when I try to cook my grandmother’s recipes. She almost had a certain magic in the kitchen that I don’t think I could ever imitate. But that’s also what makes them so special to me.
Tess,
I bet her ingredients contained less preservatives than we find in foods today…do you think that was part of the her ‘secret’?
So many variables…gas vs. electric stove….my mood…sunny vs. cloudy. And with g-free baking everything I thought I knew has changed! But it’s all good…new things to learn. But I’m totally with Laura…if my brand is out I either go to another store or pray that the craving passes if I can’t get what I need.
This is a really interesting post, Amie! I totally agree that things always turn out different. The weather and the oven can affect baking, as can how much you stir. It’s really fascinating actually. If a store is out of a brand I love, I’m so set in my ways I typically go to another store! Have a great week 🙂
Laura,
Absolutely the remedy I use. However, I live in a very small community and often cannot find just the right product….finding it difficult to achieve the quality or taste I want. I’m also in the early days of restocking Good with Bad condiments. It’s really quite fun and a real challenge at the same time. I think we could use some of those old spices in soaps or sachets. Do you think an inferior quality cinnamon could be used in an apple cider without disappointment in taste?