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You take a small amount out, cook it and taste it. It is the classic way, for instance, to know if sausage is going to be good after it is cooked but before you put it into casing.


There's a fairly comprehensive "How to Taste" resource here: The Olive Oil Source: How to Taste


Hamburgers are beef. Buy meat from a source that you trust, and taste them raw :) EDIT in response to OP comment: Food borne pathogens can be insidious; cooking them to death is one way to handle them; another way is risk management to avoid bringing them into the kitchen at all. Pork is traditionally required to be cooked because of Trichinella ...


Beer pairing dinners in my area seem to be on the rise as more craft beer-centric establishments show up. This may not be true across the world, but I see this practice becoming increasingly common. BeerAdvocate, a noted resource amongst all the beer fanatics I know, has a guide to pairing and another specific guide for pairing with cheese. Epicurious, ...


Light first, see e.g. this list for ordering them by varietals, if you have old world wine you need to decode areas to probable varietals :-) So for reds that would make a list like this. Pinot Noir Sangiovese Tempranillo Grenache Zinfandel Merlot Shiraz / Syrah Cabernet Sauvignon


There's a bit of trickery going on in the comparison of vinegar (acetic acid) to spirits of salt (hydrochloric acid). Your 5% (0.83 molar) vinegar has a pH of about 2.5. You need much less of the stronger acid, HCl, to reach that same pH (2.5); in fact only 0.003 molar, a factor of 277 less. Since you taste the anion (acetate or chloride), not the proton ...


This question is very broad, but yes there are some general principles. Foods that grow together (geography) or ripen at the same time are often considered to go especially well together. Tomatoes, for example, are more often paired with basil or oregano than they are with other herbs. Pork and apples, for example, are not ready until the fall and grow in ...


May I suggest experimenting with beer & chocolate pairings? You can look for obvious overlap between darkness, fruitiness, bitterness and so on - or attempt opposites for more radical comparisons.


First of all it is called GULAB JAMUN... Unique is the wrong word here, If I tell you what I do to make them unique, then it will not be unique anyway... There are several ways of differentiating your dish - texture, flavor, presentation. You should experiment with these and see what is pleasing to your palette. A standard variation of Gulab Jamun is ...


They say this because it is statistically very likely that, when a person with the same cultural background as the sayer eats the combination, that person will like what they eat. This is not a restatement of your question: "A goes well with B" suggests that there is some quality in A and in B which determines how well they fit. But in fact, whether a ...


Do you perchance have the time to do a "dry run" with some friends? You may find it useful to initiate a series of platings with structured feedback questions that can be answered easily (yes/no, on a scale of 1-4 rate X...), and maybe a free response if you feel like it. Serve in the environment closest to where people will eventually be eating the ...


We have sensors (buds) on our tongues and noses to detect compounds, these sensors send signals to the brain that are interpreted as taste and smell. I include smell in this answer even though you are asking about taste because smell is a huge component in taste, which is demonstrated every time you get a cold. These sensors detect specific flavors in foods, ...

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