For the last 6 days of our 31 Days of Playing with the Arts series we are publishing a different project each day.Each of these projects will help you get started in one particular art or will help you to generally engage in the creative process. The posts will be short, because we want you to take more action than we want you to spend time reading.When you have completed a project snap a picture if you want and share it on Twitter or Instagram with the tag @expandingwisdom That way we can all be inspired by and respond to each other’s art.
Have you always wanted to cook really well? Does it excite you to think about coming up with creative combinations of food and recipes? Did you really enjoy reading about The Art of Cooking and Food as ‘Medicine’? Well then today’s project is for you. We are going to play with flavors and learn how to create different flavors through various taste and aroma combinations. Today’s project is a take on the first session of ‘The Everyday Gourmet: Rediscovering The Lost Art Of Cooking by Chef Bill Briwa’
There is an important distinction between taste and flavor. Taste is the five things that you taste on your tongue (sweet, sour, salty, bitter, and savory) , and flavor is those five things plus your ability to perceive aroma. In other words, taste plus aroma equals flavor. For example, a ripe melon has a wonderful, floral scent, but that floral scent is more than just sweet. In addition, a well-made cappuccino has a roasted flavor that is so much more than just a dark, bitter liquid.
One of the great things about recognizing the distinction between taste and flavor is that when you are in the kitchen seasoning food, most of your challenges have to do with the interaction of tastes with one another.Cooking is not really about esoteric herbs and spices; it simply boils down to sweet,
sour, salty, bitter, and savory. -Chef Bill Briwa
Project: Combining and tasting a variety of flavors.
1. Gather a few ingredients: melon, radicchio, sugar, salt, cayenne pepper, and lime. Radicchio is a purplish vegetable in the lettuce/cabbage family. The French would call this mise en place, or everything in place.
2. Wash and slice melon, lime, and radicchio. Set out in bowls or on plates.
3. set out small bowls of sugar and salt.
“As you participate in the following tasting exercises, take small bites. You don’t need to eat a lot of any of the food, and there will be several opportunities for you to taste them in various combinations.”
For your convenience, I have put the remaining steps in a PDF file you can print out and have at the table with you. Just click the image below to access them.
Don’t forget to share a post or a photo of your tasting experience on Twitter, Google+ or Instagram with the tag @expandingwisdom. You can also share it on Facebook and tag us @Expanding Wisdom.
We are looking forward to hearing your stories!
Expanding wisdom, extending grace,
|This part is a member of our 31 Days of Playing with the Arts Series|
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