Cooking and Gastronomy

 

We all love to eat. Fewer love to cook. While travelling, food gives essence of the culture. But when we know the basics of cooking, we appreciate subtle nuances in the taste. As if we talk to each and every ingredient. No matter what  we put in the food, there is one thing that separates the mediocre food and the great food. Love. Love is the most important energy.

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Three broad steps for cooking:

 1. Preparation of the ingredients

 2. Actual cooking. Mixing ingredients and so on (Cooked food = Time * Temperature)

 3. Garnishing and serving

 

                                                                            A note on tongue:

 

 

TYPES OF TASTE (Gustation):

• Sweet

• Sour

• Salty

• Spicy

• Bitter

• Pungent

• Astringent

• Umami (Japanese)

 

 

 

 

Three main nerves that makes us tick:

• Facial nerve

• Glossopharyngeal Nerve

• Vagus Nerve

• Afferent Nerve signals to CNS (Central Nervous System)

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Taste-buds are chemo receptors. They are localized into tissues projections. Lingual Papillae.

Fungiform papillae  - 1120 Taste buds, Foliate papillae - 1280 Taste buds, Circumvallate papillae - 2200 Taste buds

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On average, people have 2000-5000 taste buds with extremes being from 500 to 20000. Each taste bud has 50-150 receptor cells.

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Action potentials are very important. The microvilli of the taste cells bear taste receptors. When taste cells are stimulated by binding of chemicals to their receptors, they depolarize and this depolarization is transmitted to the taste nerve fibers resulting in an action potential that is ultimately transmitted to the brain.

 

QUALITIES of food (Subtle appreciation) :

1. Taste (Gustation)

2. Smell (Olfaction)

3. Texture

4. Color 

5. Temperature

6. Timing - Very important. e.g. How much to boil? How much to bake? How much to fry?

 

What to observe and feel:

Nutrition

Taste

Smell

But, most importantly, How does it make YOU FEEL?

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Cooking techniques:

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Boiling, Poaching and Steaming - With water. bubbling vigorously, simmering water yet to boil, over  but not in boiling or simmering water

Sauteing - In pan, high or medium heat, in oil or butter

Braising and Stewing - Long period of time, in a small amount of liquid

Roasting - cooking food uncovered in pan

Grilling and broiling - Over Charcoal, gas or electric. Grilling outdoors, broiling indoors.

Baking 

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Important techniques to know and things to take care of:

Kneading the dough, Mixing the right amount, Binding, Consistency

(Stirring, folding, whipping, creaming, beating, kneading, rolling and so much more.)

 

Which elements and How much?

Vinegar, Red wine to smoothen

Water to boil

Saute to mix

Oil to fry. Crispiness, fluffiness.

Heat to bake

Sauces to add flavor

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Salt. Fat. Acid. Heat.

Salt to taste

Oil as fat

Vinegar, Soy, Wine as acid

Butter to balance the salt

Intensify the heat for texture

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Dietary elements:

Protein, Carb, Fat, Omega 3 fatty acids, Vitamins, Metals, Herbs, Spices, Flavors and so on.

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Balance of elements is crucial.

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Different cuisine. Different ways. Different flavor.

 

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