Cook books are at the top of the list of books published. Why? Eating is one of life's great pleasures, so cook books have mass appeal. Among all types of books, cook books are most likely to succeed, from a publisher's point of view. As an avid cook book collector, I can tell you that many don't necessarily stand up to scrutiny in terms of producing delicious recipes.
I do have many treasured cook books on my bookshelf, while there are others that fail my taste tests. Over the decades that I've experimented with recipes, I've discovered that the truly delicious recipes have several characteristics in common. This is what finally led me to begin creating my own recipes without a cook book.
For all of you young, disappointed or just plain unenthusiastic cooks, try going out on a limb and stir up a batch of creativity, relying on the components of that elusive delicious recipe. Using these guidelines, you'll come to enjoy your own cooking, as will your family and friends.
1.Seasoning is at the heart of any recipe's success. We've all tasted dishes that are bland, lacking any distinguishable flavor, the 'zip' that brings out the flavor of the food. If you're not familiar with the use of seasonings, it's an easy matter to find charts online which tell you which herbs and spices complement any food. There are also an array of books available, as well as 'seasoning wheels', much like a color wheel, which match foods with seasonings.
2.Color in a dish is another important visual component of delicious recipes. Think of it this way: a bowl of oatmeal is a monochromatic, uninteresting food, visually. Very few people, unless they just love the taste alone, can gather up an enthusiastic response to a bowl of beige. On the other hand, garnished with a few pieces of brightly colored fruits, forms a picture that has far more appeal. Take a dish of pasta, dressed with a dab of butter. Contrast this with the same pasta, mixed with snow peas, finely diced Spanish onion, yellow and red sweet bell peppers and garnished with freshly snipped parsley. This combination creates a visual feast which diners are eager to dig in to and eat with relish!
3.This brings us to texture, contrast and balance. Any dish with just a single texture is less appealing than one with a few different textures, which serve to 'surprise' the palate, favorably. While a plain baked potato is OK, a few snips of chives and bacon bits adds interest, texture and flavor. A spoon of sour cream on top adds the contrast of hot and cold. This is a simple, but delicious recipe for the humble baked potato.
4.Aroma and fragrance can make all the difference between a ho-hum dish and a delicious repast. For example, fried rice, with scrambled bits of egg, diced onion, water chestnuts and a bit of ham or shrimp covers the color, texture, contrast and balance components. The addition of a sprinkling of Chinese Five Spice elevates this common dish to an uncommonly delicious recipe. Here's another example of fragrance enhancement: in Medieval times, cooks commonly cooked a beef roast much as we do today. The twist? A gravy, seasoned with cinnamon, made this dish fit for a King! Yet another: those plain green beans, so often shunned by kids, can be seasoned with either dill or thyme, giving off an intriguing fragrance they can't resist.
Incorporating these characteristics in to any plain Jane recipe makes for interesting cooking and truly delicious recipes. Be sure to record what you add! You may well have repeat requests for your creations!
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