You know the old saying, "timing is everything" and it is when it comes to cooking... just ask any chef.
Aside of timing, there is the feel for certain foods in terms of: texture, color, and smell that play into timing. If you want a creamy sauce, then be careful about the order of ingredients so that no curdling takes place and you don't want it too oily either. It should be smooth, well balanced as in blended and seasoned. If you want a sticky stir fry sauce, then you need a hot uncovered skillet and the time to serve it up is immediately. If you want a delicate sauce, then don't use ingredients that will weight it down like flour.
As for timing, if you let food cook too long on a certain temperature it will change in texture, color and consistency; which applies also to ...not cooking it long enough on a certain temperature. If you don't treat properly or correctly cooked food/meal with respect and serve it at the right time you will not have success.
Timing comes with time... you have to spend time cooking to get an understanding of good food.
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