TASTING

TASTING. Taste and/or smell each ingredient before you add it to a dish, then taste and smell the dish to which you’ve added it, so that you become familiar with the way in which the flavor, texture, color and aroma achievements progress. Cooking is not only an art, but a science as well. Knowing how one ingredient in a particular form, under certain conditions interacts with another, and how those two interact with a third, and so on, will give you a solid foundation from which to begin the creative, more artistic aspect of cooking.

Keep in mind that the flavor, texture, color and aroma achievements are not complete until you serve the dish. This means that while the recipe is in progress it will not taste, feel, look or smell perfectly. Due to our impatient, pleasure-seeking natures, we frequently expect the full flavor, etc. achievement from the beginning, and when we don’t get it we become discouraged and begin altering the recipe, which inevitably leads to further frustration. Be patient; take your time and wait till the end for the full maturation of your achievements to occur.

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