Taste Cooking – Tasting your way to dishes that soar

Sweet and Sour Pork

Taste Cooking: Using Your Taste Buds

So far, all I’ve written about is something about taste, and today will be no exception as I talk about taste cooking. What do I mean? It’s simply tasting as you go. Cooking up dishes that your family will rave about is in the art and skill of balancing the five tastes, un-technically, six.

Never miss a new article …

I have an axiom, and it goes like this … if I make something I don’t like, I only have myself to blame. And it really doesn’t matter if I’m using a recipe, or it’s my own concoction. The principle still applies. Now I rarely follow a recipe, even my own, but that’s another lesson. My point is, there is no substitute for tasting your way to the end result. And reaching a pleasing conclusion is knowing how to balance your way there. It’s also getting a feel for what does what to your dish.

Now granted, some dishes can’t be tasted along the way. Let’s take lasagna as an example. I can’t really taste the final dish until I pull it from the oven. However, I can taste the sauce, a predominate flavor that will be savored with each bite. But I can easily ensure it’s perfect before assembly. The same goes with the cheese concoction I make. Yes, I have to eat a bit of raw egg, but it hasn’t killed me so far.

What is the formula?

You may be asking if there is a formula for balancing out the five tastes. No, is the simple answer. Does every good dish have all five? No, but you can’t have a savory dish with sweet as the only taste. Have you ever had sweet and sour chicken or pork? When done right, the result almost takes umami to a new level. My sweet and sour sauce has the sweet taste of sugar, pineapple juice, and ketchup, the sour of vinegar, the umami of soy and Worcestershire sauce, and a little heat of red pepper flakes. All combined, the resulting flavor is elevated to something untouched by the individual ingredients themselves.

In one of my previous posts, I mentioned that I explored the world of tastes for more than two years. During that time, I exposed myself to tastes and flavors I’d never before experienced. There is no substitute for exposure, and it is the reason why I recommend getting off the couch to explore different cuisines.

Today’s article is from the blog, The Savory Simple. As much as I don’t think her title is spot-on, her article is. It is a quick but educational read. My next lesson will be about our other senses and the part they play in the dining experience.

More Related Articles

If you enjoyed this article, please consider sharing it. And if you’d like to leave a comment or ask a question, you may do so just below the new post sign up form. Thanks for visiting.

To learn more about the categories below, please check out my About page where I elaborate a bit.

Your subscription could not be saved. Please try again.
Your subscription has been successful.

New Post Sign-up

If you would like to subscribe to one of my blog categories, please select below. For more information about each category, please see my About page. There, I elaborate on what kind of content you can expect. I only want to send you content you're interested in as I do write on different subjects.

We use Sendinblue as our marketing platform. By Clicking below to submit this form, you acknowledge that the information you provided will be transferred to Sendinblue for processing in accordance with their terms of use

Leave a Reply

Your email address will not be published. Required fields are marked *

Verified by MonsterInsights