To obtain true mastery over the art of cooking you first have to put the notion "I dont know how to cook" aside but to understand appetite and where the instinct comes from. The knowledge of this goes a long way to forming an understanding and a general theory of cooking as an art.
There are five different taste receptors that control the experience of the food that you eat. These are the Umami, Sweet, Bitter, Sour and Salt Receptors. Each of them are perceived differently and by mixing these flavors in certain ways new recipes are made.
The Savory taste is experienced through the Umami Receptor. The taste could be added to a meal through Mushrooms, Soy Sauce & Tomatoes. That delicious savory flavor can be added to your meal by using these ingredients. The Sour flavor does not go very well with the Umami flavor.
Activated by Sugar the Sweet Receptor triggers the Sweet taste. Glucose is created by conversion from sugar so that it is usable in the body. Every organism on the planet needs glucose and lots of it since most of the body is made from Glucose. Even if you do not add sugar, there is likely a hefty amount of carbohydrates that function like sugar.
The Bitter Receptor causes a taste that some do not enjoy. It is thought to tie back to a survival instinct where because most poisons are bitter, the taste of bitterness is disliked. When sought for Bay Leaf can be diced to add this Bitter taste to your food.
The Umami Receptor is responsible for the Savory taste. The taste can be obtained from Soy Sauce, Tomatoes & Mushrooms. These common ingredients add this delicious savory flavor. The Sour flavor doesn't mix well with the Umami flavor.
The taste of sour is easily provoked by Lemon & Vinegar. It is thought that this taste is a possible defense mechanism against spoiled food as spoiled food is usually sour. Lemon is used mostly for Vegetable meals where Vinegar can be used for frying. The Umami and Sour flavor seem to conflict with each other so it is best to pick one or the other.
The picture of the taste is a sort of swash of different receptors firing to form what is referred to as taste. An electrical signal is sent from the Taste Receptors by route of the nervous system and then onto your brain. These flavors can be added by any number of different kitchen spices and items beyond those named here.
Don't cook that same archaic recipe when you could be creating your own recipe from scratch. Take an existing recipe and improve it with your new found mastery of the perception of flavor. There is no limit to what you can do with this new found mastery of taste.
You will no longer say "I dont know how to cook" once you master this mix of flavors. The way you make food is determined largely by your experiences of smell & taste. It is important to be able to smell & taste the food before you even have begun. Now you should understand more about how the masters of cooking do it and you no longer will you say "I don't know how to cook".
There are five different taste receptors that control the experience of the food that you eat. These are the Umami, Sweet, Bitter, Sour and Salt Receptors. Each of them are perceived differently and by mixing these flavors in certain ways new recipes are made.
The Savory taste is experienced through the Umami Receptor. The taste could be added to a meal through Mushrooms, Soy Sauce & Tomatoes. That delicious savory flavor can be added to your meal by using these ingredients. The Sour flavor does not go very well with the Umami flavor.
Activated by Sugar the Sweet Receptor triggers the Sweet taste. Glucose is created by conversion from sugar so that it is usable in the body. Every organism on the planet needs glucose and lots of it since most of the body is made from Glucose. Even if you do not add sugar, there is likely a hefty amount of carbohydrates that function like sugar.
The Bitter Receptor causes a taste that some do not enjoy. It is thought to tie back to a survival instinct where because most poisons are bitter, the taste of bitterness is disliked. When sought for Bay Leaf can be diced to add this Bitter taste to your food.
The Umami Receptor is responsible for the Savory taste. The taste can be obtained from Soy Sauce, Tomatoes & Mushrooms. These common ingredients add this delicious savory flavor. The Sour flavor doesn't mix well with the Umami flavor.
The taste of sour is easily provoked by Lemon & Vinegar. It is thought that this taste is a possible defense mechanism against spoiled food as spoiled food is usually sour. Lemon is used mostly for Vegetable meals where Vinegar can be used for frying. The Umami and Sour flavor seem to conflict with each other so it is best to pick one or the other.
The picture of the taste is a sort of swash of different receptors firing to form what is referred to as taste. An electrical signal is sent from the Taste Receptors by route of the nervous system and then onto your brain. These flavors can be added by any number of different kitchen spices and items beyond those named here.
Don't cook that same archaic recipe when you could be creating your own recipe from scratch. Take an existing recipe and improve it with your new found mastery of the perception of flavor. There is no limit to what you can do with this new found mastery of taste.
You will no longer say "I dont know how to cook" once you master this mix of flavors. The way you make food is determined largely by your experiences of smell & taste. It is important to be able to smell & taste the food before you even have begun. Now you should understand more about how the masters of cooking do it and you no longer will you say "I don't know how to cook".
Aucun commentaire:
Enregistrer un commentaire