To obtain true mastery over the art of cooking you first have to put the notion "I dont know how to cook" aside but to understand appetite and where the instinct comes from. The knowledge of this goes a long way to forming an understanding and a general theory of cooking as an art.
Control over the experience of the food we eat belongs to a series of nerves in our tongue; The Umami, Sweet, Bitter, Sour and Salt Receptors. The mixing of these flavors in varying ways generates the taste that you feel when you eat something. It is impressive how complicated the human body is.
The Umami Receptor is experienced through the Savory taste of Soy Sauce, Mushrooms & Tomatoes so these ingredients can be used to add that delicious savory taste to a meal. The Umami flavor does not seem to mix well with the Sour flavor.
The Sweet taste can be activated by common Sugar through the Sweet Receptor and is found in most dinner tables across the planet. Humans beings create glucose by conversion from sugar. Every cell in the body needs glucose but it will already come in the food that you are cooking in the form of Carbohydrates.
Activated by Salt the Salt Receptor detects salt in foods that we eat. Salt is needed by every living thing in the world. Oceans are extremely heavy in salt and pure salt usually comes from extraction from seawater.
The Umami Receptor is responsible for the Savory taste. The taste can be obtained from Soy Sauce, Tomatoes & Mushrooms. These common ingredients add this delicious savory flavor. The Sour flavor doesn't mix well with the Umami flavor.
The taste of sour is easily provoked by Lemon & Vinegar. It is thought that this taste is a possible defense mechanism against spoiled food as spoiled food is usually sour. Lemon is used mostly for Vegetable meals where Vinegar can be used for frying. The Umami and Sour flavor seem to conflict with each other so it is best to pick one or the other.
These receptors then send an electrical signal through the nervous system and to your brain where then the picture emerges as a swash of different receptors into your perception of taste. There are many more spices and vegetables that you can use to create different tastes.
Instead of cooking that same recipe every time you could create your own recipe from scratch. You can also take an existing recipe and make it even better once you master your perception of the flavors that the tongue can experience.
You will no longer say "I dont know how to cook" once you master this mix of flavors. The way you make food is determined largely by your experiences of smell & taste. It is important to be able to smell & taste the food before you even have begun. Now you should understand more about how the masters of cooking do it and you no longer will you say "I don't know how to cook".
Control over the experience of the food we eat belongs to a series of nerves in our tongue; The Umami, Sweet, Bitter, Sour and Salt Receptors. The mixing of these flavors in varying ways generates the taste that you feel when you eat something. It is impressive how complicated the human body is.
The Umami Receptor is experienced through the Savory taste of Soy Sauce, Mushrooms & Tomatoes so these ingredients can be used to add that delicious savory taste to a meal. The Umami flavor does not seem to mix well with the Sour flavor.
The Sweet taste can be activated by common Sugar through the Sweet Receptor and is found in most dinner tables across the planet. Humans beings create glucose by conversion from sugar. Every cell in the body needs glucose but it will already come in the food that you are cooking in the form of Carbohydrates.
Activated by Salt the Salt Receptor detects salt in foods that we eat. Salt is needed by every living thing in the world. Oceans are extremely heavy in salt and pure salt usually comes from extraction from seawater.
The Umami Receptor is responsible for the Savory taste. The taste can be obtained from Soy Sauce, Tomatoes & Mushrooms. These common ingredients add this delicious savory flavor. The Sour flavor doesn't mix well with the Umami flavor.
The taste of sour is easily provoked by Lemon & Vinegar. It is thought that this taste is a possible defense mechanism against spoiled food as spoiled food is usually sour. Lemon is used mostly for Vegetable meals where Vinegar can be used for frying. The Umami and Sour flavor seem to conflict with each other so it is best to pick one or the other.
These receptors then send an electrical signal through the nervous system and to your brain where then the picture emerges as a swash of different receptors into your perception of taste. There are many more spices and vegetables that you can use to create different tastes.
Instead of cooking that same recipe every time you could create your own recipe from scratch. You can also take an existing recipe and make it even better once you master your perception of the flavors that the tongue can experience.
You will no longer say "I dont know how to cook" once you master this mix of flavors. The way you make food is determined largely by your experiences of smell & taste. It is important to be able to smell & taste the food before you even have begun. Now you should understand more about how the masters of cooking do it and you no longer will you say "I don't know how to cook".
About the Author:
I dont know how to cook but I can learn with the help of these cookbooks at www.savethemales.com. If you are a man who wants to start cooking today, then you should order your book from http://www.savethemales.com.