How to learn to cook well: the sixth sense dishes

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 the roasted nuts, and therefore does not burn them.

During that as you will prepare the other components of the dish, the nut on the cutting board all the time will stop, will only have to remember why you put it here.

This is one example when you help eyesight and sense of smell is not, because when the smell of nuts comes to smell, most likely, it will be too late.

It may seem that cooking is the most important taste. Among the chefs even exist something like a mantra: "Always try that he is ready." But we try to eat not only to determine the taste, but also to evaluate what is obtained as a whole.

Each one of us cooks, relying on the five senses. All of them are simply necessary, and here's why.

Not only the taste, but also the other senses

It would seem, why during cooking to use hearing? In fact, it is of great importance. For example, the strong hiss, wafting from the pan, you can understand that the melted fat from bacon warmed to a high temperature until ready remaining bit.

Smell is also an important part of the process, and not simply as a signal that the dish is ready (or spoiled), but also as an indicator of what stage of the process you are.

For example, if you finish cooking for additional components robryshek, which at this time are roasted in the oven, and do not feel the appetizing smell of grilled meat, it's time to check the oven. Maybe you forgot to include it. If, on the contrary, you feel the smell of grilled meat too early, it is necessary to reduce the heat so the meat does not burn.

The sense of touch is also very important, and it is worth paying attention, because in the struggle for sterility and the absence of any bacteria, some people are afraid to touch food.

We touch to the test, to see how it arose; we intuitively apply pressure to the steak to see how well he prepared inside; we touched the top of the creme brulee, to assess whether it is smooth and brittle and not soft and sticky. So do not be afraid to touch their food - just so you can see how well cooked the dish, before the start eating it.

Sight, of course, is also very important. According to the color you define that pine nuts overcook, or you can see that the fried chicken looks just great and it's time to get it out of the oven. You can see how behaves vegetable oilWhen you pour it into the pan, and on this to determine how well heated pan, and whether you can already begin to fry.

But that's not all. It turns out that it is important not only to assess the dish on appearance, taste, smell and texture during cooking, but imagine a dish before you start to cook.

Introducing the finished dish

Presentation of their food is of great importance. What you expect to see in the end, it is an important part of the process.

For example, when you prepare the sauce, you must submit in advance and how thick it will eventually. You should see it in your mind. Then, when you add all the sauce ingredients and stir it, the picture of the finished product should be in your mind that you are getting closer to her what is embodied in reality.

You have to imagine what color would be your perfect fried chicken, a broth relation to the other ingredients in the soup will be and how much fat is in bacon.

But there is one aspect that can prevent present perfect dish and make it a reality. It's your environment that can greatly affect the cooking method and the result.

Michael Ralmen, author of books about cooking art, told a story that perfectly illustrates this fact.

Michael went to school and worked as cooks at the grill station in the courtyard of a school restaurant. Student named Chen was preparing a cell directly across from Michael and his grill station was literally inundated with all sorts of waste: pieces of products, particles of burnt paper towels, covered with salt and pepper.

Dan Turgeon, chef instructor and saw this mess, and despite the lack of time, decided to intervene in Chen's work, because the student is clearly needed a lesson.

"When I dive into the waste, when I really start to sink in the cooking waste, I stop - Turgeon said. - I say, "Wait a minute!" - and begin to wash his station. "

Then the cook took a bucket of sanitary fluid, which necessarily had on each grill station and an exaggeratedly slow movements began to wash station Chen. When the workplace has become a student again, clean, free of stains and debris, Turgeon stood up and said:

When you work in the garbage, the disorder begins to grow. And if you look inside your head, there will be the same.

It is indeed the case. What your eyes see in the environment affect the image of the finished food in the imagination. Mess confuse you.

If on the kitchen table or chopping board is something that does not apply to the preparation of dishes, for example pieces bread, sprinkled salt, breadcrumbs or, even worse, the car keys or glasses - remove them before they start Cook.

Remember that all of your five senses - taste, touch, hearing, sight and smell - merge into one more important sense.

meals a sense - a sixth sense a good cook

It can not be written in the recipe, and Google will not help you find a sense of bolognese sauce, but it is crucial in the ability to cook good food. Unfortunately, often it shows a lack of feeling at home in people.

meals a feeling - it's a mix of all the other senses. It forces you to get out on the kitchen table before you start to cook, add more salt or lemon juice, if you try the soup and it clearly needs to be strengthened taste.

This sense includes the experience that we continue to accumulate throughout life. When you first cook steakYou still can not determine it ready inside or not, just pressed on it.

But when you fry it, will cut and will see that he is ready inside, it is important to not only learn, but also to remember the feeling of roasted steak. The next time you do not have to cut it - you can press the steak in a frying pan, remember this feeling and to understand how it is done.

At that moment, when you remember what your made to feel (or underdone) steak, you get a sense of this dish.

Cook Judy Rodgers of Zuni Cafe prepares excellent roast leg of lamb. And he does it not because she was a great cook, but because thousands of feet fried lamb and pay attention to each, memorizing all deviations during cooking and add them to your experience cooking. And it is this ability makes people great chefs.

All our senses are merged together to form the most important component - awareness. Keep attention. Use all of your senses.

Enjoy the feeling of texture of homemade pasta, roast chicken view, flavors of cuisine, taste raw tomatoes, a little salty and storing more heat from the sun garden, the sound of a frying pan skvorchaschego oil.

And never forget that feeling gives a dish that you cook. Our world is getting better, when we are preparing for the people we love. Well cooked food provides health - ours, our family members, our environment.

This is exactly the feeling which makes cooking and will help you prepare consciously and really good.