How to learn to cook well: the sixth sense of the dish
While cooking, we are accustomed to trusting the five senses, but there is one more - the sixth “feeling of the dish”, which unites all five and provides a conscious cooking process. How to develop the sixth sense of the dish and each time to cook better and better - read in this post.
Here's a great kitchen tip: when you roast the nuts in the oven, leave one of them on a cutting board and you will never forget about toasting nuts, which means you will not burn them.
As you prepare the other components of the dish, this nut on the cutting board will interfere all the time, it remains only to remember why you put it here.
This is one of the examples when vision helps you, not smell, because when the smell of nuts reaches the sense of smell, most likely, it will be too late.
It may seem that cooking is most important taste. There is even something like a mantra among cooks: “Always try what you cook.”But we try food not only in order to determine the taste, but also to evaluate what comes out as a whole.
Each of us prepares food, relying on all five senses. They are all necessary, and here's why.
Not only the taste, but the rest of the senses.
It would seem, why use a rumor while cooking? In fact, it is of great importance. For example, according to the intense hiss, coming from a frying pan, you can understand that baked fat from bacon has heated to a high temperature and remains a little until ready.only_point_five / flickr.com
The smell is also an important part of the process, and not just as a signal that the dish is ready (or spoiled), but also as an indicator of what stage of the process you are at.
For example, if you finish preparing additional ingredients for ribs, which at this time are toasted in the oven, and do not feel the mouth-watering smell of roasted meat, it's time to check the oven. Maybe you forgot to turn it on. If, on the contrary, you smell the roast meat too early, you need to reduce the heat so that the meat does not burn.
Touching is also very important, and it is worth paying attention to, because in the struggle for sterility and the absence of any bacteria, some people are afraid to touch the food.
We touch the dough to see how it has risen; we intuitively press on the steak to see how well it is prepared inside; we touch the top of the cream-brule to appreciate how smooth and fragile it is, not soft and sticky. So do not be afraid to touch your food - only so you can understand how well the dish is prepared, before you start eating it.
Sight, of course, is also very important. By color, you determine that you overcooked pine nuts, or you see that the roast chicken looks just fine and it's time to get it out of the oven. You can see how the vegetable oil behaves when you pour it into a frying pan, and therefore determine how well the frying pan is heated and whether it is already possible to start frying.
However, this is not all. It turns out that it's important not only to evaluate the dish in appearance, taste, smell and consistency during cooking, but also imagine a dish before you start cooking.
Introducing the finished dish
The presentation of their food is of paramount importance. What you expect to see in the end is an important part of the process.
For example, when you are preparing a sauce, you must imagine in advance how thick it will be in the end. You should see it in your imagination.Then, when you add all the ingredients of the sauce and stir it, the picture of the finished product should be in your head, so that you gradually bring it closer to what is being translated into reality.
You have to imagine what color your perfect fried chicken will be, what ratio of broth to other ingredients will be in the soup and how much fat will be in bacon.
But there is one aspect that can interfere with presenting the perfect dish and bringing it to life. This is your environment, which can greatly affect the way you cook and the result.
Michael Ralman, the author of books on the art of cooking, told one story that perfectly illustrates this fact.
Michael studied at the school of cooks and worked at the grill station in the courtyard of the school restaurant. A student named Chen was cooking a sauté right in front of Michael, and his grill station was literally inundated with all kinds of garbage: pieces of food, bits of burnt paper towels, filled with salt and pepper.
Dan Tergen, a cook instructor, saw this mess and, despite the lack of time, decided to intervene in Chen's work, because the student clearly needed a lesson.
“When I sink into the waste, when I really start to sink into the cooking waste, I stop,” said Terjeen. - I say: "A second!" - and I begin to wash my station. "
Then the cook took out a bucket of sanitary liquid, which was necessarily present at each grill station, and with an exaggerated slow motion began to wash the Chen station. When the student's workplace again became clean, free of stains and debris, Terjen straightened up and said:
When you work in the trash, the mess begins to grow. And if you look inside your head, there will be the same.
This is actually the case. What your eyes see in the surrounding environment affects the image of the finished food in the imagination. Disorder confuses you.Matthew / Flickr.com
If something that is not related to cooking is on the kitchen table or cutting board, for example, pieces of bread, salt, crumbs or, even worse, car keys or glasses - remove them before you start cooking.
Remember that all your five senses — taste, touch, hearing, sight, and smell — merge into one more important feeling.
Sense of food - the sixth sense of a good cook
This cannot be written in the recipe, and Google will not help you find the Bolognese sauce, but it is crucial in the ability to cook well.Unfortunately, at home, people often lack this feeling.
The feeling of the dish is a combination of all the other senses. It makes you clean up on the kitchen table, before you start cooking, add more salt or lemon juice if you try the soup and it clearly needs to be enhanced.
This feeling includes the experience that we continue to accumulate throughout our life. When you first cook steak, you still can not determine whether it is ready inside or not, just by pushing it.
But when you fry it, cut it and see that it is ready inside, it is important not only to find out, but also to remember the feeling of roasted steak. The next time you do not have to cut it - you can squeeze the steak in a frying pan, remember this feeling and understand how ready it is.Mike / Flickr.com
The moment you remember what your cooked (or undercooked) steak feels like, you get the feeling of this dish.
Chef Judy Rogers of Zuni Café is preparing a superb roast leg of lamb. And she does it not because she is a great cook, but because she has fired thousands of legs of a lamb and paid attention to eachmemorized all the variances during cooking and added them to my cooking experience. And it is this ability that makes people excellent chefs.
All our senses merge together to form the most important component - awareness. Keep your attention. Use all your senses.
Enjoy the texture of homemade pasta, the view of roasted chicken, the aromas of the kitchen, the taste of raw tomatoes, a little salty and still keeping the sun warm from the garden, the sounds of oil squeezing in a frying pan.
And never forget what gives you the feeling of the dish that you are cooking. Our world is getting better when we cook for the people we love. Well-cooked food ensures our health, our family members, our environment.
This is exactly the feeling that cooking gives you and which will help you prepare consciously and really well.
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