Agreed, but I think there's 2 dimensions here. One is to make sure ingredients are quality (good cream cheese vs not good).
Another is consistency/matching a particular result. Someone upthread mentioned Kikkoman soy sauce which is fine... but a little simple/harsh to me. We have great Asian markets here with dozens of soy sauces and different varieties (light, dark, mushroom etc). I have a different light soy sauce that I like, but if I wanted to replicate a dish that I really liked and it specified Kikkoman? I'd use Kikkoman.
Last edited by rickgregory; January 1, 2020, 01:24 AM.
That is one of those things that you have to screw up to realize. I too used a store brand crème chees vs. Philly and found that it was a noticeable difference. That being said, I have found the same result with cheaper spices. Sometimes you just get what you pay for.
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