#foodie-all – by Ellen Britt.
The other day I wrote about my experience completing an assignment for Rouxbe Culinary Institute’s Professional Plant Based Certification Program, in which I am happily enrolled.
I got my grade back and scored 100%! Now it’s been a long time since I got a report card, and while I would not have been crushed if my score had been less than perfect, it’s still nice.
So what does this mean? It means that I “got” the importance of the cooking lesson…namely that the addition of such ingredients as fat, salt and acid (in the form of lemon juice in this assignment) is capable of completely transforming both the texture and the flavor of a food that in its raw state, you would likely find to be unpalatable.
I would challenge you to do this exercise for yourself. It’s instructive and it also is quite surprising just how hard it is to actually put into words how something tastes without using things like salty or lemony. Most of us, when asked how something tastes, just say “great” or “delicious.”
So expand your world by doing this simple sensory experiment. Let’s eat y’all…!