Sense of touch in cooking and eating food – We rely too much on one or two senses like taste and sight when picking and eating food. But there is another, more enriching, ways. (colour contrasting / sixth sense of a chef/ art of plate presentation) from my previous posts.
People have forgotten to engage all their senses when selecting and eating food, meaning they are “disconnected” from it and their senses have become “lazy”. They are exploring ways of getting people to engage with food instead of just relying on sight. Some of them which we never noticed are:
- Feel of the restaurant or the place you eat.
- Feel of the glass ware
- Feel of the plate ware
- Weight and feel of the cutlery
- And most important texture – can be accessed through touch. When food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the The sensation is also known as mouth-feel. Different sensations are felt as the food is chewed. The resistance to chewing also affects texture, e.g. chewiness, springiness. The viscosity is also a factor, e.g. runny, thick.The mouth also detects temperature, which plays an important stimulus, e.g. cold icecream, hot soup etc
Sense of touch has a great role in cooking as well. Here in this post I am illustrating the finger test to check the doneness of a sirloin steak. This is one of the easiest ways to practice.
Open the palm of your hand. Relax your hand and push on the fleshy area between the thumb and base of the palm. This is how you feel it when it’s raw.
Now feel with rest of the fingers. Trust me friends you won’t go wrong.
When is steak is nearly medium, it will start sweating
My chef experience in cruise ships brought my life’s 6 years closer to my grave. So hard is the job, though I learned a lot from there. I worked in all the international cuisines, worked with world renowned chefs, learned many languages, culture and more over seen the world.
Grill and roast was my favourite kitchen, where you need a great accuracy in cooking. We used to cook 250- 300 steaks in half an hour. End of the service I used to feel like coming out from the ships engine room, very very well gone!!
Spiced stir fried sirloin steak
Serves 3- 4
Preparation time – 15 minutes
Cooking time – 15 minutes
Sirloin steak – 400 grams
Small piece of ginger – chopped
Garlic cloves- chopped 3 nos
Cooking oil – 3 table spoon
Green chillies – chopped/ to taste
Curry leaves – 2 sprigs
Salt – to taste
Chopped coriander to garnish
Lemon juice – half a lemon
Pepper- red/ green/ yellow (sliced length wise)
Red onion sliced -1 nos
Fresh corn, water cress and rosemary for garnish
Spices to marinate
Cumin seeds- ½ teaspoon
Coriander seeds – ½ teaspoon
Dries red chillies – to taste
Ground turmeric ¼ teaspoon
Fennel seeds – 1 tea spoon
Garam masala powder – ¼ table spoon
- Dry roast all the spices in a pan and grind together.
- Marinate the steak with the spices and keep in the refrigerator for at least half an hour.
- Grill the steak(to rare) and keep aside to rest for 3 to 5 minutes
- Heat the remaining oil, rest of the ingredients, slice the seared steak in to strips an toss in the pan. Sprinkle the coriander leaves and serve immediately.