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| os_reader_p6 [2008-11-19 19:01] – 81.188.78.24 | os_reader_p6 [2008-11-20 13:18] (current) – 81.188.78.24 |
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| [[open sauces reader]] p6 | [[open sauces reader]] p6 |
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| If you pinch your nose when you eat, you wouldn't taste much flavors. The role of smell is quite crucial in cookery, because 70 % of tasting is said to be smelling. | ====What does a lid do for my soup?==== |
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| | If you pinch your nose when you eat, you wouldn't taste much flavors. The role of smell is quite crucial in cookery, because 70 % of tasting is said to be smelling. |
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| Why do we, for example, sautee' garlic and red pepper in oil as a first step when making Spaghetti Aglio Olio e Peperoncino? Heating them at relatively low temperature allows the flavor molecules to travel from the cells to the oil. It's the process of penetrating the molecules equally in oil. The same principle is applied for making fragrant oil in the ancient perfumery. | Why do we, for example, sautee' garlic and red pepper in oil as a first step when making Spaghetti Aglio Olio e Peperoncino? Heating them at relatively low temperature allows the flavor molecules to travel from the cells to the oil. It's the process of penetrating the molecules equally in oil. The same principle is applied for making fragrant oil in the ancient perfumery. |
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