The next time you cook something, remember that the overall quality of the food that you are fixing to prepare is a product of 3 distinct factors. For food to taste good and otherwise be viewed as amazing or great, it has to get all 3 factors right.
The first factor, of course, is flavor. When people eat something, you can bet that their sense of taste is going to be on overdrive. They’re going to be very sensitive regarding the different tastes and sensations that they experience. They’re going to be paying attention to things that are sweet, sour, bitter, salty, spicy, and all points in between.
The interesting thing about most dishes is that, by and large, most dishes usually involve a contrast or a blending of at least two of these distinct tastes. That’s how you can tell one dish from another. That’s how you can tell dishes that follow the same recipe, but are prepared by different people.
It’s all about having this taste bud orchestra of flavors happening in your mouth. Think of it like a concerto or some sort of concert playing out in your mouth and each and every flavor, even in the most distinct or slight sense, has a direct impact on how the dish, as a whole, will be perceived or remembered.
The other factor people pay attention to is the aroma.
“A lot of people miss out on this. They think that food rises and falls and is judged solely by its taste. This is absolutely wrong. You might prepare food that tastes really awesome, but if it smells like murder, you can bet people would be turned off. ”
There are many otherwise great tasting dishes and foods on the planet that smell lousy, and this turns a lot of people off to them. If you need a vivid example of this, you don’t need to look further than the durian from Southeast Asia. It tastes like heaven, but it definitely smells like hell to a lot of people.
Finally, texture plays a big role in how any dish is going to be received. Texture actually makes or breaks a dish. Believe it or not, if you were to focus solely on flavor, you might as well just put all the food that you’re going to prepare in a blender and blend away, and then serve it up. How do you think people will respond?
This doesn’t take a rocket scientist nor a brain surgeon. People will not be turned on. People, in fact, would run the opposite direction because nobody likes texture-less food. The whole point of sitting down, whipping out a fork and spoon to get down to business and eat a meal is all about experiencing the texture and interplay of flavor and aroma inside your mouth.
Keep this in mind when you are preparing food because gin might be the added ingredient that can add a distinct complexion and panache to your next meal, believe it or not. Because when you add gin, preferably Seagram’s Gin, to your stew or your soup, you impact the aroma and the taste of the dish. If you add gin to your marinade, you impact the texture as well as the aroma and taste of the meat that you are marinating.
A little bit of gin definitely goes a long way because it is a spirit. It is very, very strong. It has a distinct, bold personality, and if you come up with the right blend in your recipes, don’t be surprised if almost all your friends keep asking you to cook meals for them because that little dash of gin definitely goes a long way. It will add a tremendous amount of personality to the next dish you’ll prepare.