The senses play a leading role in the kitchen. As is well known, are the vehicle through which sensations reach the brain, processing the stimuli in relation to the accumulated information (tolerance ingredients, custom, cultural substrate, etc.). Taste, touch and sight are the most important in the kitchen of desserts.
The smell in the hot kitchen plays an important role has been very careful little dessert in the kitchen. Even the ear could be included in the senses provide stimuli to the brain while eating, although their use is limited to gnashing of some preparations (sweets, crunchies) when they bite. But a nonphysical sense should govern the decisions of the cook also, common sense, to which is essential to practice the criterion acquired on the other side of the relationship is words as guest.
A dessert chef needs to know to decide what to eat and what harmonies combinations, visual, tactile and taste, will be most successful, confident all times in their sensitivity.
TasteWorks against a dessert with parameters different from the kitchensalt, mainly because of a different arrangement of the guest to thesedishes, in other words, you have to "change the chip". Indeed, the factwithout the salty taste almost always requires the cook to bring a dessert madenuances such as the acid, bitter and sour. Such as citrus,other acidic fruits, coffee and dairy products. Seek a balance of flavors, andcompensate for a possible excess of sugar.
Salt (most at the end of the tongue)Sweet (mostly at the tip of the tongue)Salt (mostly in the front side of the tongue)Acid (mostly in the rear side of the tongue)
We say "most" because there are no clear boundaries here, and all the flavors can be found to some extent in any part of the language, and even in some parts of the inside of your mouth and lips.Note also that your tongue is sensitive to the touch (hence the idea of texture in food), and temperature and, of course, pain.Perhaps most of our sense of taste is, curiously, the smell ...
SmellWith the smell, seem to be responding to the presence of some combination of seven basic molecules:FloralMentholatedMuskyAcre (like spices)Camphor (like mothballs)Ethereal (like dry-cleaning fluids)Putrid (like rotten eggs)
TOUCH
The combination of textures is as important as the flavors, and always an essential element when designing a plate. For example from a basic ingredient change its original texture in other different textures (Keeping the natural flavor). The complete parameter set of textures is the combination of temperatures.
VIEW
Exerts a leading role. Try to find the visual impact to provide an aesthetic emotion to the diner, in order to establish, as sawing a relationship with him. Since the first visual impression, it shouldcapture the attention of the guest through the eye, providing, through the arrangement of the elements, colors and even the amount of ingredients, a information which is then completed and will become more significant over the other senses. If you also know that the guest will receive per plate appearance that ignores it will, the "game" that is produced in the enjoyment attends both be funawakening.
BALANCE AND PROPORTIONS
These are the words that can sum up the qualities expected of a dish. These terms are directly related to the balance, for example if an element has a taste that lingers much more on the palate and removes another element, we must seek the balance to perceive that at least two.
LIGHTNESS
Can not provide working as chilblains, the foams or jellies.
CONTRASTS
Among different temperatures or different temperatures are given by the variety of preparations which may present a dessert emplatado. The foam candy, crunchies, purees, frozen desserts, hot or the Chad-froids, savory or sweet greatly diversify not only allow the letter of desserts.
