The special secret of taste: Consistency

special-consistency

 

On cooking shows and in cookbooks, we often hear or read about measurements that are far from absolute – things like “just enough”… “around”… and “a pinch!”

The secret of the dish ultimately lies in this.

And the key to unlocking this secret is consistency…

The one who makes a tasty dish is the one who has mastered consistency…

Consistency can be quantitative like the amount of water, oil or minced meat…

Consistency can also be qualitative like dishes that are rare, well-done or juicy…

If someone likes his pasta al dente, you won’t be able to make him enjoy overcooked spaghetti, just like you can’t make someone consume an overdone steak if they prefer it rare…

You can turn a dish into mush by adding too much fat or burn it by adding too little…

The most difficult thing when creating recipes is determining consistency and giving quantitative or qualitative measurements.

Since the number of people to be served is never the same, it would be misleading to furnish readers with definitive measurements.

That’s why you often come across expressions such as “just enough,” “around” and “a pinch…”

You’ll see them in my recipes too.

In restaurants, there are predetermined standards since consistency for each customer is impossible.

In our homes, we can standardize preferences and achieve a certain consistency because we know what the people in our lives enjoy.

Husbands, wives, boyfriends, girlfriends…Whoever’s cooking can set the consistency.

A dish that appeals to all is, of course, appreciated.

And that is what they call a tasty dish!