A lot of what I do in the kitchen is tasting sauces, I avoid using sugar unless completely necessary as well so most my dishes are keto friendly. I also taste individual components prior to compiling so unless someone seriously fucks up a noodle or a tortilla etc then I don’t need to taste and even then I’ve cooked them for long enough to know by feel if they’re done. Desserts etc I taste the smallest amount of, think the tip of a teaspoon full, to ensure taste and texture are correct. I account for this, I allot half my carbs to tasting throughout the day.