In article >,
Rick Rider > wrote:

> My sister-in-law has the remarkable knack of being able to taste things and
> discern the
> ingredients. It may take more than once, but she gets it. Is there a way to
> cultivate
> this talent?
>
> More than once I have attempted to recreate a dish with disastrous results.
> My palette
> seems to be less trained than hers.


I'm somewhat ok at this, but my mom was even better. :-)

As you add ingredients to a dish, smell and taste them to see what
nuances and changes they bring about.

I'm betting you may be over-adding some stuff that you tasted in the
original recipe. Add stuff slowly and a little at a time.
--
K.