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I Dont Know How To Cook But Want To Learn
No longer will you have to say "I dont know how to cook" when you understand appetite. Knowing why instincts and our drive for hunger exist in the first place. This helps us to form a basis for what is desirable in foods as a sort of cooking theory.
The nerves of the tongue are what allow us to experience taste specifically named the The Bitter, Umami, Sour, Sweet and Salt Receptors. These flavors can then be mixed similar to how colors can be mixed to create a bright and vivid rainbow of tastes. The human body is an incredible machine.
The Savory taste is experienced through the Umami Receptor. The taste could be added to a meal through Mushrooms, Soy Sauce & Tomatoes. That delicious savory flavor can be added to your meal by using these ingredients. The Sour flavor does not go very well with the Umami flavor.
The Sweet Receptor can be activated by common Sugar and is often a necessity in any fine meal. Humans convert sugar to glucose which is used in all the cells of your body. It can also come from the Carbohydrates that are already contained in the meal that you are cooking.
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 Sour taste is provoked by Lemon & Vinegar interaction with our Sour Receptors. The sour taste could be a defense mechanism warding against spoiled food. Vinegar can be used for frying where Lemon is used for mostly vegetable based meals. The Sour flavor conflicts with the Umami flavor and so it is preferable to pick one or the other.
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.
The tastes that you experience seem to be a Swash of the different receptors that are active at a time and based upon the activity, different tastes are experienced. From the taste buds an electrical signal is sent up the nerves and into the brain where this rainbow of tastes is all put together. Every different spice has an effect on taste of a meal in some way.
Don't cook that same archaic recipe when you could be creating your own recipe from scratch. Take an existing recipe and improve it with your new found mastery of the perception of flavor. There is no limit to what you can do with this new found mastery of taste.
Instead of thinking "I dont know how to cook", when you are cooking you must keep all of these receptors in mind and your own experience of that flavor for yourself. You should almost perceive what you are going to create tastes and smells like before you even put it together. By thinking in terms of what the flavor tastes like first and what the ingredients taste like second you can truly master the art of cooking a delicious meal.
The nerves of the tongue are what allow us to experience taste specifically named the The Bitter, Umami, Sour, Sweet and Salt Receptors. These flavors can then be mixed similar to how colors can be mixed to create a bright and vivid rainbow of tastes. The human body is an incredible machine.
The Savory taste is experienced through the Umami Receptor. The taste could be added to a meal through Mushrooms, Soy Sauce & Tomatoes. That delicious savory flavor can be added to your meal by using these ingredients. The Sour flavor does not go very well with the Umami flavor.
The Sweet Receptor can be activated by common Sugar and is often a necessity in any fine meal. Humans convert sugar to glucose which is used in all the cells of your body. It can also come from the Carbohydrates that are already contained in the meal that you are cooking.
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 Sour taste is provoked by Lemon & Vinegar interaction with our Sour Receptors. The sour taste could be a defense mechanism warding against spoiled food. Vinegar can be used for frying where Lemon is used for mostly vegetable based meals. The Sour flavor conflicts with the Umami flavor and so it is preferable to pick one or the other.
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.
The tastes that you experience seem to be a Swash of the different receptors that are active at a time and based upon the activity, different tastes are experienced. From the taste buds an electrical signal is sent up the nerves and into the brain where this rainbow of tastes is all put together. Every different spice has an effect on taste of a meal in some way.
Don't cook that same archaic recipe when you could be creating your own recipe from scratch. Take an existing recipe and improve it with your new found mastery of the perception of flavor. There is no limit to what you can do with this new found mastery of taste.
Instead of thinking "I dont know how to cook", when you are cooking you must keep all of these receptors in mind and your own experience of that flavor for yourself. You should almost perceive what you are going to create tastes and smells like before you even put it together. By thinking in terms of what the flavor tastes like first and what the ingredients taste like second you can truly master the art of cooking a delicious meal.
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