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Writer's pictureHuntington Gate Chateau

THE FOUR ‘GOODS’ OF GOOD COOKING

by

PHILIP J. BUTZEN, CHEF


1. The food on the plate should look good, be pretty on the plate. Presentation is important, including the amount of each item, the placement on the plate, and the color combinations and accents. Spills and misplaced food on the plate should be wiped off and removed. The food items should be proportionate in size, with the color of the different foods balanced with each other. Frequently, a small serving of something red or orange in color, such as sliced tomatoes, radishes, watermelon, or oranges, can accent and give eye appeal to the presented meal.




However, I think that presentation is sometimes overdone at high-end restaurants,

with tiny portions of unusual proteins, carbs, and vegetables stacked on the plate

into unusual shapes and then dotted and dusted with flourishes and tiny garnishes,

a piece of artwork to be looked at and appreciated, not delicious food to be eaten

and savored. In my opinion, food should be prepared, portioned, and presented so

that everyone looking at the food on the plate says to himself/herself, “That looks

so good, I want to eat THAT!”


2. The food should smell good.


Many tastes we experience are in fact odors that we smell. The cinnamon wafting from an apple pie, bacon sizzling in a frying pan, and coffee perking in a maker all have distinct smells which enhance the eating experience.


Others may be more subtle but are just as important. Good cooking should accent savory elements to enhance the culinary experience.


3. The food should taste good. Taste in the mouth covers taste, texture, and

temperature.


A.Taste. Our taste buds can detect sweetness, sourness, bitterness, saltiness, and

umami, a Japanese concept roughly translated as ”fullness of flavor in the mouth.”

Properly seasoned food should trigger reactions in all or most of these favors, such

as sweet and sour dressings and barbeque sauces (sweet and sour), sour cream

(sour), cakes and cookies (sweet), pretzels and chips (salt), and strong coffee

(bitterness).


The absence of umami is usually detected when something is “missing” in sauces,

soups, and stews. This “fullness of flavor” can sometimes be reached by adding

salt, soy sauce, and/or certain fats, such as bacon fat, butter, or mayonnaise. If you

are cooking a dish that is tomato-based, such as spaghetti sauce or tomato bisque

soup, add a beef base to deepen the taste. And with beef-based foods, like stews and

soups, add tomato paste to “kick it up a notch,” as Emeril Lagasse likes to instruct

us. Some cream sauces can be enhanced by adding a dollop of “real” mayo, made

with egg yolks, not the “low fat” kind.

B. Texture. It is not just the combination of layers of flavors in the mouth that

is important. The texture of the food should also ‘feel’ right in the mouth. For

instance, the gravy should be smooth and not “lumpy.” Bacon and lettuce and most

dry cereals should be crisp, not “rubbery.” Pears and apples, firm, not “mealy.”

Steaks, buttery, not “tough and chewy.” Ice cream, soft, not “crystallized.” Fish,

flakey, not “dry and hard.” Fried eggs set, not “runny.”


C. Temperature. Hot foods must be hot and cold food must be cold. Most people

do not like lukewarm coffee or beer. Coffee should be hot and beer, cold.



Anyone prefer cold, greasy eggs? Warm soft drinks? Frozen spaghetti sauce?

Melting Popsicles? Soupy ice cream? Limp french fries?


The real test of a competent cook is not to prepare one or two items that taste

great, but to have all items on the menu for a meal cooked “to perfection” at the

same time, so that each item on the plate is at the proper temperature, when

savored by the hungry eater.


4. The food should be good for you.


The food should have a balanced amount of proteins, carbohydrates, and vegetables, with limited amounts of salt and simple sugars. Most prepackaged foods and fast food offerings overuse salts and simple sugars. Replacement flavor enhancers include fresh herbs and spices, such as

garlic, ginger, rosemary, basil, and cilantro. Sweetness can be added by using a

complex carb like agave syrup, replacing corn syrup and white sugar.


Fine dining, properly cooked and beautifully presented, should nourish both body

and soul.

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