Top five food moments: #4



This one’s a given: it’s the moment of tasting. Now, I don’t mean when you’re eating, mechanically moving food from plate to mouth, chewing, or swallowing. I mean the moment that your tastebuds register a sensation, send a nerve impulse to your brain, and it registers as delicious: the moment that you taste your food.

I think this is where the difference between “pretty good” and “exquisite” comes in. Generally speaking, I expect my food to be cooked properly and to be served at the optimum temperature. But beyond that, some people have the amazing talent of crafting a flavour profile. Similar to how wine develops on your palate, food should do the same thing.

I’ve already mentioned Thomas Haas’s now-discontinued pink-grapefruit campari truffles for their perfect flavour profile, and the meal I had at Cioppino’s really demonstrated Pino Posteraro’s talent at crafting a perfect dish.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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