I view cooking as an art. Like any art form, you’re allowed some liberties, but only once you’ve established foundations. It’s why we can see great artists, musicians, chefs pull the rabbit out of their hats, while breaking the rules. They know the rules, the fundamentals. They bend & wield spices, flavors, cuisines to create those, “Oh my gosh,” moments for their recipients.
An incremental part of this is taste. One of the best pieces of advise I received in becoming well-versed in the kitchen is, “taste your food.” Too often, we want to know how to become fabulous, or we try a million recipes, only to find that we are still hearing the low hum, “Will I ever get the hang of this?”
I believe most people don’t trust their taste buds. Sure, some of us have more refined palates than others, giving us an advantage in culinary prowess (isn’t the same true in the gym, or anywhere?); but, the more you utilize your sense of taste & smell, I have confidence you will find niche in the kitchen. When I wrote about my birthday salad hitting on all the flavors (salty, bitter, sweet, sour, umami), it’s recognizing these components only through multiple tastings throughout a meal. Today, I am going to walk you through this by not necessarily giving you a recipe to follow. Ready for some fun!
When looking for an idea for dinner one afternoon, I wanted to utilize what I had in my pantry & fridge without going to the store. I knew I had ground beef in the deep freezer and acorn squash in the cool basement from the Fall. I had seen recipes talking about stuffing squash with meat or some grain, most of them calling for both. I set out on a mission to figure out my flavor profile of a typical meat sauce (heavy on the meat). What I fail to do many times, is write down my ratios, which isn’t very helpful when your blog is in part about recipes. I know what I put into the recipe, I just don’t remember how much of every spice, which is how you will get to work on those tastebuds today (it’s a win-win).