Thursday, January 12, 2012
Hey--this sounds like cooking
I am not so much a bad cook as a non-cook. I heat up. I call out (in richer times). I had a friend who was a chef. He used to go to the market and get what was fresh and THEN decided what to make with it.
Until then, I thought even high-end restaurants had a set menu and bought the supplies to make it. This was real cooking! For that you need knowledge, techniques.
Karen Fernau wrote in this area in the AZ Republic, Jan 11, 2012. She talked about the five “tastes.”
These are sweet, sour, bitter, salty, and umami.
A chef said it’s science and like painting a picture.
He begins with a dominant taste. And adds the others to compliment. Cinnamon in tomato soup…or black pepper and marshmallows…
My ex- used to put cinnamon in boxed chocolate pudding and serve it at dinner parties. People raved!
Our taste buds vary—I like savory, salty. My kid and sister like sweet.
The umami thing was discovered in the late 1800s by Escoffier. It’s a savory-tasting protein. Examples: miso, beef, bacon, MSG, Parmesan.
Concentrate on taste…Don’t rule out foods. Don’t add sugar, savor natural sweetness in fruit. Cut bitterness with something else—it doesn’t like to be alone. Add sweet butter or creamy salad dressing.
Eat slowly—taste what you are eating.