Wouldn't it be great if we had a simulator like the MIT violin simulator [1] but for cooking ingredients! Then you don't have to throw out pounds of perfectly good ingredients just because broccoli doesn't go with Nutella.
reply[1] https://news.mit.edu/2026/mit-engineers-virtual-violin-produ...
I think it's a lot simpler than that. A common pattern for sauces is fat + acid + salt
reply- (Mexican) avocado and lime/lemon + salt
- (Chinese-southwestern) chili oil and vinegar + salt/fermented bean paste
- (Italian) olive oil and tomato + salt
- (Turkish) olive oil and lemon + salt
- (Thai) coconut milk and lime + salt
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I was gonna post the same, as a lifelong cook (and eater!) Samin Nosrat's book/show was essential for giving me the confidence to improvise in the kitchen while retaining authenticity to regional cuisines.
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