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Cooking "Me to Mati" Advice?

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kcixcy

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I have observed that a lot of traditional Greek cooks put together their dishes "by feel". I have learned that this is called "me to mati". I got some really good advice that said to follow a good Greek cookbook and trust my instincts as I get familiar with the recipes.

Does anyone have anything to add? I was thinking of choosing 2-3 recipes or so to start with to put in rotation and add recipes as I get more and more familiar. I have a feeling this technique will translate to other cuisines, as well!
 
This is not unique to just Greek food. Cultures all over the world do this.

Cooking by eyes just requires someone to understand the ingredients they're putting in their dish. Chefs all around the world are able to do this because they understand what flavors they are using. You have to know what you like and how adding something to a dish will affect the flavor- you can't just pour as much vinegar as you want in your lentils because then they'll be intolerable.
 
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You can cook by the eye, and by feel, and by taste. Not all things can be tasted, but many can, and I rely on that a lot. When adding something you're not sure of, start with small amount as you can always add more.
 
This is one of my favorite Greek sayings, me to mati :) My reply was always, if my eye has never seen it done it can't replicate it.

I love the advice of picking 2-3 recipes from a cookbook and perfecting them. I have the cooking greek cookbook that I saw advertised here and have made the Bifteki Recipe, Yuvetsi recipe and Gyro recipe at least 3 times each. Now I can make them without the book with my own little twist and they are fan favorites in my house! Can't wait to tackle the next few.
 
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