KenK wrote:

> I often wonder about the items in recipes that are in very low
> quantity. Like a pinch of this or that - often salt. Or a quarter or
> half teaspoon of something. If a strong spice than I can see the
> small amount, but otherwise... Or a teaspoon of something other than
> a spice that seems unrelated to the rest of the items.
>
> Sometimes I skip these items or forget to add them and mostly haven't
> tasted any difference.

That depends to a large extent on the size of the dish. If you're
preparing a small single meal, those amounts can be significant.
Especially salt. When I make oatmeal, I use a bit over 1/4 tsp of salt.
I guarantee you'll notice the difference if you vary that by much.

I'm not even sure what your point is. Most recipes should be considered
starting points. If decrease or increase an ingredient and like it
better, then great.


Brian