this post was submitted on 27 Apr 2025
43 points (93.9% liked)

Asklemmy

47771 readers
795 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy ๐Ÿ”

If your post meets the following criteria, it's welcome here!

  1. Open-ended question
  2. Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 6 years ago
MODERATORS
 

Hello. I can't really taste or smell anything since birth.

Cooking for myself is fine but I only know texture is is good. It might taste unedible for all I know.

I will have to cook for other people at some point in future afterall. Any of you found a trick to use during covid or something?

Please tell me even if it's not that effective. I have no idea how to fix this. Thank you very much.

you are viewing a single comment's thread
view the rest of the comments
[โ€“] LocoLobo@lemm.ee 12 points 3 days ago* (last edited 3 days ago) (1 children)

I learned cooking by strictly following the recepy. If you do that, for example Pasta Napoli, you will be fine. It's a simple recepy, but most people like it. And everyone can add salt, parmesan or whatever they like afterwards.

To a certain point, cooking has more to do with seeing what's happening (when is water boiling, when are onions fried enough etc.) than tasting it. So you should be fine.

Also with Pasta, you just have to feel if it's soft enough and since you are used to texture you should be even more fine tuned to it ;)

[โ€“] Nurse_Robot@lemmy.world 3 points 3 days ago

I think this is going to be your best answer. Follow recipes exactly, and favor dishes that allow for additions after the fact (condiments, cheese, salt/pepper, hot sauce, etc)