Tasting

            Tasking takes time.  Allow the food time to register on the taste buds. Smell is an important part of tasting and it is the first step in tasting.  Begin by absorbing the smell.  What can you determine from the scent or aroma? Take small bite.  Chew slowly moving the food around the mouth.  When we taste there is a combination of several of the tastes.  Taste is a chemical reaction to substances in the food being tasted.

 

 

Sweet

            Sweet is determined by the presence of various sugars.   It is usually considered very pleasant.  Sweetness can come from processed substances like sugar or syrups, but it also occurs natural in fruits and vegetables.

 

Salty

            Salty is determined by the presences of ions.  It can be a pleasant taste, but it can also overwhelm other flavors.  It enhances flavor in food and is a necessary part of nutrition.  Some foods love salt and need more than most foods, like potatoes and pasta.

 

Sour

            Sour is determines by the presence of acids, particularly hydrochloric acid.  It is commonly found in citrus and other fruit and some fermented substances like vinegar or wine. Acid has a way of making foods more vibrant in flavor and sometimes in color.  It is important in balancing the flavors on the plate.

 

Bitter

            Bitter is determined by a variety of substance.  It is often considered unpleasant or sharp.  It is considered the most sensitive of tastes and this may be due to many toxic substances are bitter.  Bitter is found in coffee, cocoa, olives, and some alcoholic beverages.

 

Unami

 

            Unami is a savory flavor.  It is a Japanese word that means pleasant savory taste. It is determined by the presence of glutamates.   It is present in meat broths and fermented foods like soy sauce.  Unami is also found in fish, seafood, mushrooms tomatoes and cabbage.

 

Other related taste sensations

Some of these can fit into the above categories.  Astringency is an aspect of sour and has to do with a pucker feeling and is often described as rough, dry, harsh and tart. Pungency describes the spicy hot that comes from capsaicin found in chili peppers and other ingredients like black pepper and other spices.  Metallicness is sometimes detected in food.  Coolness describes the sensation of cooling as associated with mint.

 

This Week’s Challenge

 

            The challenge for this week is to really taste at least one meal a day for the week.  It doesn’t have to be an elaborate meal.  Slow down and enjoy what you are eating.  If you think you need a checklist or some other aid, research evaluating food online.  Record what you experience.  Make notes on what you learn from each tasting.  Focus on the tasting rather than the evaluating of the food. If you can, explore new tastes or cuisines this week.

           

This Week’s Tip

            Some tastes are opposite or counteract other tastes.  For instance if you are using a sweet ingredient and expect that it will make the dish unbalanced add a sour ingredient like lemon juice or vinegar counteract the sweetness and bring the dish into balance.  Sweet and sour are opposites.

           

 

This Week in Punkin’s Kitchen

           

Caribbean Chicken Curry

 

1 qt.                 Chicken broth or water

12 oz.             Chicken, cooked and chopped into bite-size pieces

½ med.           Onion, diced

1 C                  Squash, sliced

2 C                  Pumpkin, diced or other winter squash

1 C                  Okra, sliced, fresh or frozen

1 T                   Caribbean Curry Powder

                        Salt and pepper to taste

 

1.    Place a heavy pot over medium heat and add the broth.

Chicken in the broth

 

2.    When the broth begins to simmer, add the vegetables and cook for 20 minutes.

Sliced onion.  Also add sliced squash, diced pumpkin
and sliced okra.

 

3.    Add the chicken and seasonings and cook another 10 minutes.

4.    Taste and adjust seasonings.

 

Note:  The okra will thicken the curry.   A tablespoon of corn starch dissolved in a little water can be added with the chicken.   Other vegetables can be added.

 

 

 

            Mexican Wedding Cookies

 

1 C      Butter, softened at room temperature

½  C    Powder sugar

1 t        Vanilla

2 ¼ C  Flour

¼ t       Salt

¾ C     Chopped pecans

 

The ingredients

1.    Mix butter, sugar and vanilla thoroughly.  Add flour and salt. 





Soften butter and powder sugar.

Creamed with vanilla added.



Nuts added.

Add the flour gradually.

 

2.    Mix thoroughly.  Add nuts.  The dough may be crumbly.  This is okay. 

3.    Chill dough for two hours.

4.    Heat oven to 400 degrees. 

5.    Roll the dough into one inch balls.  Place on an ungreased cookie sheet about an inch apart.  The cookies do not flatten or spread out.

 

Roll into one inch balls.  The will not
spread out.  Bake until just beginning
to turn brown.

While still warm, roll in powder sugar.

 

6.    Bake 10 to 12 minutes, until set but not brown. 

7.    While still warm roll in powder sugar.  The sugar will melt.

 

8.    Allow to cool. 

9.    Roll a second time in power sugar.  The first rolling gives the second sugar rolling to have something to hold on to.  This is the most important step it.

The cookies on the left have been rolled once. 
The cookies on the right have been rolled twice.

 

 

Makes about four dozen cookies.

 

 

The cookies may also be rolled in colored sugar.  Color sugar by place ½ cup granulated sugar in a jar.  Add a few drops of food coloring.  Close the jar and shake the sugar until all the sugar is colored.

 

 

 

Vegetable of the Week

           

Broccoli with Roasted Peppers

 

Steamed broccoli with roasted peppers

            Fresh broccoli, enough to provide the necessary servings.

1 jar     Roasted peppers or pimentos

2 T       Butter, melted

 

Ingredients

1.    In a saucepan with a lid. Place a steaming tray and enough water to cover the bottom of the pan with about an inch of water.

Cover the bottom of the pan with about and inch
water so that the water level is below the
bottom of the steam tray.

 

2.    Place the pan on high heat to bring the water to a boil.

3.    Clean and trim the broccoli into florettes.  Place the broccoli in the steamer and cover the pan with the lid.

Trim the florettes

 

4.    The broccoli will cook in a few minutes depending on the quantity.  It is important not to overcook it.  Remember it will continue cooking after it is removed from the steam.

Place the broccoli un the steam tray and cover.

 



Steam broccoli until almost done.



 

 

 

 

 

 

 

 

 



While the butter melts, remove the broccoli
and peppers from the steam tray. 



Drain the peppers and place over the broccoli.
Cover and let the pepper warm up.



 

 



 

 

 

 

 

 

 

 

 

 

 

5.    Remove the broccoli and place it in a serving dish.  Add the peppers and toss with the broccoli.  The hot broccoli with heat up the peppers or you can add them to the steamer a few minutes before the broccoli is done.

Remove from the steam tray to a serving dish.

 

6.    Add the melted butter and toss.  Olive oil and also be used.  Season with salt and pepper to taste.

 

Toss the broccoli and peppers very gently.
Sprinkle with a little melted butter and serve.