Tessytwinkle wrote:What happens if you are a cook? I cook all our food and am finding tasting is a challenge. I have to taste but realise now perhaps I have always snacked on the food I am cooking. Any advice from any keen cooks out there?
I do a lot of cooking, too. After beginning NoS, I came to realize that I was eating AT LEAST a meal's worth of food *while* cooking.
What I do:
1. Tenderness of meat/veggies/potatoes/pasta can almost always be judged with forks and knives. You may have a bit of a learning curve (I did because previously I always sampled, except for boiling potatoes which got the fork test) but you will quickly learn.
2. Tasting food to correct seasoning: use a VERY small spoon, and try to get only the broth/sauce. Savor your mouthful, then adjust if necessary.
3. No checking out the food if I'm going to serve it anyway. For example, no eating the heel of the bread to make sure its "fresh" or "tasty" if I'm going to serve the bread anyway.
4. Don't feel guilty if you realize that you took a big spoon to sample the stew (or whatever). I wouldn't count it as a red on habitcal, for example.
Old habits die hard. Although I do keep small spoons in a handy spot by the stove now.
5. I save leftovers, even if just a small amount, especially veggies. I *used* to just eat them up on the spot, while finishing up in the kitchen. Now, I plan for them, or add them to my plate (often at lunch) to round it out. I like full plates but have to be realistic about the calorie cost of food--not that I count, but we all know that a thick slice of homemade bread with butter, while delicious and NoS approved, costs calorically more than the same amount of fresh veggies or most salads or a piece of fruit. Having the odd extra serving of veggies or salad keeps me from overdoing it on the bread and butter!
HTH and best wishes for continued NoS success,