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If there is one standard that food lovers put in flavor, it would be that it has to make sense. Nothing can ruin any gourmet food than the presence of a flavor that does not make sense in the tongue. More often than not, these flavors will stand out on the tongue, resulting in a disappointing experience. In essence, there has to be reason why an ingredient is used and the flavor that the ingredient brings should shine or at least compliment the others.
Simplicity
Good gourmet food is known for using the simplest ingredients and cooking techniques to come up with something great. The reasoning behind this is that a simple buildup allows the diner to taste more of what the dish contains. In some cases, having too much flavors on the food can confuse its overall flavor and texture. By doing things the simple way, a cook can appease the taste buds and appetite of any food lover.
Texture
In gourmet food, the ability to feel your food on the tongue is an important factor. Meat like salmon and chicken, for instance, has this very wholesome texture to them. Thus, a cook must prepare the food in a way that its texture is preserved. If not preserved, the cook should at least enhance or compliment the base texture with a few complimentary ingredients. You can tell that meat has gone bad if it has a grainy texture to it on the tongue.
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