I’m thinking about adding another “interlude” to my collection, inspired by ADD without a doubt. It’s the cookerlude, baby, aimed at collecting thoughts and notes on cooking in order not to forget and to better understand the world that a cook goes through. While I cook nearly every day, I don’t consider myself a good cook. I simply don’t have the taste-buds for it; but I do love the good food, which, luckily, my gut no longer shows!
I recently discovered a podcast, called/by The Restaurant Guys, which, apart from the insanely long commercials, actually seems quite interesting and is funny enough to keep my attention. Some notes.
Salt: So, we seem to have this internal taste-meter for the stuff, which in some ways is tied to the percentage of salt in salt-water. At the same time, our saliva actually dilutes salt in food, reducing it, meaning there should be a higher percentage in food than salt-water, for us to enjoy it.
Sugar: apparently there’s no set limit for that, people love sugar (I must be the exception).
Salt + Sugar: whenever you make a sugary desert, adding a little(!) salt helps the taste; apparently they do funny stuff to each-other in your mouth, a party in your mouth, so to speak.
Taste-enhancers: apart from the above, olive oil, mushrooms, garlic, tomato-paste, alcohol (and much more) enhances the taste in your mouth.
Pretty basic, no? You can listen to the whole episode on what (American) people like in their food, here.
My own world
(This is where I talk a little about what I discovered myself in regard to cooking. Pretty basic too, so I’ll try not to embarrass myself.)
I’m a big fan of salads, I make and eat one nearly every day as a meal. I often use canned tuna, but I recently discovered salmon in a can, which tastes better, is less salty, healthier, and costs about the same here in the Netherlands.
But steamed salmon is the best. You can get an expensive steamer, but a cheap solution is a microwave-steamer. I found one in a Chinese store for about €10, you can steam whatever you want in 5-10 mins and it magnifies the taste. Add some green beans and carrots, and you got a great salad for a meal! Add some potatoes or rice, and you won’t need the salad.
Last, but not least, sometimes, not always,Ketchup actually makes for an interesting dressing (together with some oil and spices). It often contains vinegar, which salads like, and the tomato mixes well with the salmon-taste.
That’s about it for today, I’m not sure how often I’ll repeat these cookerludes, but I hope you enjoyed it! The picture is of course of Chef!, the show.