TIP OF THE DAY: Cook With All Five Senses
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Most people think that to be a good cook, you’ve got to have a good sense of taste. Of course, that’s true—but it’s just the starter.
Taste. Taste is critical to make sure you have the proper balance and flavor in your dish. But you need to cook with all five senses. Sight. You also cook with your eyes. If you’re browning multiple pieces of beef of the grill, for example, some will naturally brown faster than others. Look for the pieces with nice color and turn them over; leave the other pieces until you are satisfied with their appearance. Hearing. Listen to the pan. If you’re browning meat and you don’t hear a sizzle, the pan is not hot enough, and you should remove the meat. On the other hand, if you’re sweating onions and you hear an aggressive hissing, your pan is too hot and you should lower the heat. Smell. If something smells like it’s starting to burn, it probably is. Adjust the flame accordingly. |
 Learn how to touch a steak to see if it‘s done. Staub grilling pan available from Williams-Sonoma. |
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Touch. You can test doneness of some foods with your fingers—meat and baked goods, for example. For cake, press your finger gently in the top center of the cake. If the indention springs back, the cake is done. Here’s the test for meat. It’s how professional chefs test for doneness. Work on your finger-test skills and you’ll have a valuable new kitchen technique—and a way to impress friends and family.
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