{"id":7205,"date":"2021-12-06T08:00:00","date_gmt":"2021-12-06T08:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=6793"},"modified":"2021-12-06T08:26:29","modified_gmt":"2021-12-06T08:26:29","slug":"fozes-nem-csak-tudomany","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/fozes-nem-csak-tudomany\/","title":{"rendered":"Cooking is not just a science, it's a feeling"},"content":{"rendered":"
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Cooking can be learned, but understanding it is another thing. There's a sixth sense that's in every human being, but not everyone hears what it whispers. Listen to it when you cook.<\/strong><\/p>\n\n\n\n

Eating is not only a biological necessity and a way to provide your body with the right nutrients, it is also a sensory pleasure. Food is, of course, primarily flavours, aromas, textures and consistencies, colours and shapes, the overall picture that affects our senses. Yet we experience less of the information that our senses convey. We only feel them. Even when we are cooking, we rely on the basic things that are only the facts that our senses tell us, but there is much more to it than that. Tastes, smells, colours and textures. All this is little more than following recipes to hope for the best. You need to know how to cook, but to feel cooking is another universe.<\/h4>\n\n\n\n
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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n
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Dare to keep cooking <\/strong><\/h3>\n\n\n\n

If you have a different approach to cooking, you can realise how much more than functionality it is. We can start to enjoy and live what physics dictates, and in doing so, we can experience the process in a much more liberated way. What do we need to use to create the perfect meal? Our senses! <\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

In the mirror of our eyes <\/strong><\/h3>\n\n\n\n

If we want to learn the science of cooking in depth, we need to focus our vision. Recognising the moments in visuality can be a very important factor. Through sight, we can judge many important factors about the food we prepare. Just a moment, whether the fat is hot enough, whether the texture is right, whether you need more or enough. When you're steaming or baking, you need to see the texture, so don't just rely on the recipe, but on what you see. It is worth using our vision to do what common sense dictates. If it's browning and you can see it, take it off, if it's smoking it's no good, if it's browning on the sides of the pan it's burnt. Never focus on the time interval dictated by the recipe, but on what you see.<\/p>\n\n\n\n

It is very important to focus on the nuances when preparing a dish with several ingredients, so that you can judge the quality of the dish and the quality of the ingredients. Only move on to the next stage of cooking when you can \u201esee\u201d it is ready.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

We can taste the flavours<\/strong><\/h3>\n\n\n\n

When we cook, let's taste! There is nothing more important than carefully weighing up the information our taste buds are telling us. The only way to do this is to scrutinise, or taste, the food we prepare at every stage. Taste is not wrong! We will \u201esmell\u201d whether any spices are needed, and whether the flavour has already come together. raw materials<\/a>. You can get confirmation that the food is tender enough, and you will know how much more to bake or cook, regardless of the length of time the recipe has been in the oven. So be sure to taste while you cook, as the information you get from tasting information<\/a> sums up our minds, giving us an almost perfect idea of how ready our food is. Tasting is the way to strive for perfection in cooking!<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Use your sense of smell<\/strong><\/h3>\n\n\n\n

We are constantly exposed to smells when preparing food. They fill the cooking space, show us the way and tell us what to do. Ingredients behave differently during heating, but the smells they give off can tell us a lot. Be aware that many ingredients behave in completely different ways and therefore produce different smells during cooking. Our sense of smell is in fact the first sense by which we can determine the quality of the raw material. We can find out whether the ingredients in our food are in the right condition.<\/p>\n\n\n\n

Feel it with your hands, touch it<\/strong><\/h3>\n\n\n\n

The handling of raw materials, the during cooking,<\/a> one of the most useful senses is touch. We can already tell the freshness of meat and vegetables by this. By touching, we can be aware of how the ingredients we use behave and what we can expect from them in subsequent cooking operations. Valuable information<\/a> how to treat it and how it will react to the different types of stress (heat treatment, cooling, etc.).  <\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

Sounds <\/strong><\/h3>\n\n\n\n

Crunch, crackle, snap. The sound of the raw material, strange as it may sound, reveals many of the characteristics of how to treat it. Most notably, fruit and vegetables reveal huge differences, and if our sight and smell are deceiving us, here's the next opportunity. Touch it!<\/p>\n\n\n\n

Sounds are most relevant during baking, when you can hear as well as see the behaviour of the raw material. You can tell whether you need more fat, and even the degree of doneness of the meat. The presence of water is an important characteristic of pan-frying, whether in the raw material or in the utensil. You need to hear this and a good cook knows what to make of it!<\/p>\n\n\n\n

The hard, crunchy sound of fruit and vegetables means they are fresh. And if you touch freshly baked bread and feel the moderate crunch, you can hear it, you know how long it has been toasting.<\/p>\n\n\n\n

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Photo by Pixabay<\/figcaption><\/figure>\n\n\n\n

The \u201esixth sense\u201d of sensory perception for cooking<\/strong><\/h3>\n\n\n\n

If we experience all the different influences with all our senses, it becomes concentrated in us. There is a conscious learned part that determines our next step and there is a completely unconscious one. This is nothing more than the feeling or thought that all of our senses give us. It cannot be physically interpreted, because it is intuition itself. It is that which is intangibly present whenever we create. And the creation changes through the influences and as a result is reduced to the plane of thought. Here and now, neither professional knowledge nor the given circumstances matter, only what we feel at the time. When we listen to the thoughts dictated by our feelings, the heart appears in the food and from this the miracles are inherently created. All it takes is to imagine the flavours to the best of our ability, to create the image of the food on the plate in our minds and everything will come into being quite clearly on its own. Only because we have a sixth sense. #<\/p>\n\n\n\n

Source: wikipedia, Airchef<\/a><\/p>\n\n\n\n

Photo by Pixabay<\/p>\n\n\n\n

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Rock musician turned chef and the Vocal Rock Bistro story<\/a><\/blockquote>