Is professional cooking suppose to be genetic?
No matter how hard I try, I can't seem to get the taste and flavor of the pros. I by the best ingredients I can, I measure, I take each step slowly and carefully but it never comes out awesome, fantastic, great. Why?
Am I fated to being just another wife that cooks okay?
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I don't use salt at all in the cooking process,but add as a top-dressing - and that works fine without in increasing your blood pressure.