Cooking meh

[steuard]

For dinner tonight, I made chicken in a wine sauce. It's a regular, reliable entry on our dinner menu, and it's a little different every time since I always make it up as I go along. I've converged on a fairly reliable combination, though, and it's usually quite good.

So I was quite surprised when tonight's version turned out to be remarkably insipid. It was as if all of the usual bold flavors somehow conspired to cancel each other out, like multicolored light blending into white. They weren't gone: if you put some pure sauce on your tongue and mulled over it for a while, you could pick out notes of balsamic vinegar (the good stuff!) and dijon mustard and soy and all the other components. But overall, the flavor wasn't even intense enough to compete with the seasoning of the stuffing on the side.

A truly superb chef would of course understand exactly what had happened and know how to correct for it next time. I have some guesses, but really, I'll probably just roll the dice again. :)

Comments

[nasu-dengaku.livejournal.com]

I misread the title as "cooking meth"

[chalgaryn.livejournal.com]

Shhh...don't tell anyone, or they won't let us buy anymore Sudafed.

[robbbbbb.livejournal.com]

I did too.