Food

Ein Gedicht, dein Dessert …

This dish is most delicious, where have you learnt this?

About food and cooking and family and best friends.
The night we will never forget.

As a male who never cooked, I understood one day I should know more about sweet and sour flavors, their role in Asian and world cuisines, and how they pair with other flavors like vinegar, salt, and pepper.
As my first wife loved cooking and work in the kitchen a lot (her domain), I did not really have to know much about ingredients and cooking except shopping with her or walking out with her shopping list.

She was obviously My Wife for The Interior including bringing up our two chilodren, while I was responsible for the Exterior including the main Bread Winner. But this text is not about Male and Female and their dominant roles in a typical North German Household.

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Buds and Taste Buds

Buds generally refer to small undeveloped shoots on a plant, which can grow into new leaves, flowers, or stems. On the other hand, taste buds are sensory organs located on the tongue and other parts of the mouth that allow us to perceive different tastes like sweet, salty, sour, bitter, and umami12. Taste buds contain taste receptor cells that send signals to the brain about taste sensations1. So, while “buds” can be part of a plant’s growth, “taste buds” are specific to the sensory experience of taste in animals and humans.

**Sweet and Sour in Asian and World Cuisine**
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages¹¹. The sweet and sour flavor profile has been a part of Asian cuisine for hundreds of years — most likely during the 1700s¹³. The bright red sweet and sour sauce we know today came to be in the 19th century when Chinese immigrants moved to the United States during the Gold Rush¹³.

In Thai cuisine, there are 5 main flavors: salty, sour, sweet, spicy, and creamy. Typically, an authentic Thai dish has one slightly prominent taste with layers of the other three or four flavors to enrich and balance the overall taste⁹. For example, in the classic crab omelette, the salty umami flavor of soy and oyster sauce combines with the creaminess of the egg, layered with spiciness from red chili and white pepper and spring onions. A dash of lime juice adds a fragrant sour touch⁹.

**Pairing Vinegar with Food**
Vinegar, with its acidic properties, can add depth and brightness to a wide range of dishes. It’s often used in pickling, preserving foods, and in dressings and sauces². For example, apple cider vinegar is often paired with specific food groups to enhance flavors and elevate dishes¹. It’s known for its tangy flavor and acidic kick, adding depth and brightness to a wide range of dishes¹.

In proteins, vinegar can add depth and complexity. For example, in poultry dishes, a light and tangy apple cider vinegar can complement the natural flavors¹. In the case of vegetables, vinegar can enhance their natural flavors. For instance, steamed bok choy can be dressed with a dash of soy sauce or even oyster sauce¹.

**Pairing Salt and Pepper with Food**
Salt and pepper are fundamental seasonings used in almost every cuisine around the world. They’re often used together because they enhance the natural flavors of food⁵. Salt enhances the ability of chemoreceptors in the tongue to detect molecules that are perceived through the sense of taste. Pepper, on the other hand, adds a bit of heat and complexity to dishes without being overpowering⁵.

In a nitshell, understanding how flavors like sweet, sour, salty, and spicy interact can help you create more balanced and flavorful dishes. Remember, the key to successful flavor pairing is balance. No one flavor should overpower the others. Instead, they should work together to enhance the overall taste of the dish. Happy cooking and just check this out for youself.
Noch ist kein Meister vom Himmel gefallen … auch kein Kuechenmeister.
Are you aware, a good cook is one of the beste qualifications to get a permantent Visa in Australia under 45?
Legal immigratrion is the key here instead of illegal Boat Hiring or Bording.

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Chocolate pairs well with a variety of fruits due to its rich and versatile flavor profile. Here are some fruits that are known to pair well with chocolate:

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Ice Cream and more 

Indeed, vanilla and chocolate are classic flavors that have been loved for centuries, and they’re particularly popular in ice cream. Here’s a bit more about these timeless pairings:

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Soups and more 

A basic recipe for traditional German split pea soup

“Erbsensuppe” or “Erbseneintopf”

If your vegetable soup turned out too salty, here are a few things you can try to balance the flavors:

  1. Dilute the Soup: Add more liquid such as water, unsalted broth, or vegetable juice to dilute the saltiness. Do it gradually, tasting as you go, to ensure you don’t lose the soup’s overall flavor12.
  2. Increase the Volume: Add more of the other ingredients in the soup, like vegetables or grains. This not only dilutes the salt but also enhances the soup’s taste and texture2.
  3. Add Potatoes: Potatoes can absorb some of the salt. Add a peeled potato cut into large chunks and let it simmer in the soup for about 15-20 minutes before removing it2.
  4. Add Acid: A bit of vinegar or lemon juice can help counteract the saltiness. Add a small amount, taste, and adjust as needed2.
  5. Add a Starch: Ingredients like rice, pasta, or barley can help distribute the salty flavor more evenly throughout the soup2.

Remember to add these adjustments slowly and taste as you go to find the right balance for your soup. Enjoy your cooking!

Balance in Life is as important as Navigation.

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Easter 2024 and time for cooking with Family and best Friends.

Mexican Cuisine

Mexican cuisine is a treasure trove of flavors, and there are several dishes that are considered world-class. Here are a few I will certainly try to cook myself with Family and Best Friends:

  • Chilaquiles: A traditional breakfast dish made with quartered and fried corn tortillas, topped with salsa, eggs, pulled chicken, cream, cheese, and refried beans¹.
  • Chiles en Nogada: A patriotic dish featuring stuffed poblano peppers, walnut cream sauce, and pomegranate seeds, representing the colors of the Mexican flag¹.
  • Enmoladas: Corn tortillas filled with shredded chicken and cotija cheese, drenched in black mole sauce, and sprinkled with sesame seeds¹.
  • Pozole: A stew-like soup with hominy (hulled corn kernels) and meat, often garnished with lettuce, radish, onion, lime, and chili¹.

These dishes showcase the rich history and culinary diversity of Mexico, from its indigenous roots to Spanish influences. ¡Buen provecho! 🍴.

Updated Sat 23 Mar 2024 by Author Peter H Bloecker

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