Learning to Cook Lesson 7, Seasoning Bland Food Be Gone

Good news! When food tastes delicious, it leads to the potential to eat less because your palate feels satisfied.  Salt is a flavor, and there are different kinds of salt. I was surprised to learn that some salts are less salty. Who knew?
Then there's sugar. White, brown, maple, honey and syrups like pancake flavored syrups and molasses in additional to sweeteners, artificial sweeteners and Stevia.

Stevia is in the sunflower family, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, and is widely grown for its sweet leaves.

I knew about tart or sour flavors such as lemon and limes. I love to zest. When I do my weekly grocery shopping, I always get a couple of lemons and limes, too. I never thought about tart fruit as a flavoring agent, but now I do. I found out that a bitter flavor isn't the same as a tart flavor. Some vegetables are considered bitter. Tang is different. It's not the same as tart.

Being a cook is like high school chemistry class. It's mixology. Put this with that and get something else. Taste has many variations. As the cook, I create the taste I want in the food I make. It's building flavor. It's the scientist part of the art of cooking. Wow!

I love the talk about texture. I hadn't considered the texture of my food, but I've heard the judges on the TV show, Chopped, referring to it. Hmmmm. This is good to think about.

Seasonings is an important lesson, because a good cook does not want to serve bland food. Love this cooking course.

Thanks for following my blog.