Hi Everyone, Developing flavour when cooking is about technique and time. Technique meaning the application or method of cooking used to coax the flavours from ingredients. Time is two-fold:- it is about duration of cooking required for the ingredients to yield their flavours and the time necessary for the dish to rest so that the flavours can meld and provide depth.
One can give several people the same list of ingredients and ask them to make a specific dish, and I bet you that while there will generally be similarities, each dish would taste different based on each cook’s interpretation of the dish and application to the ingredients. Even if you do give directions and instructions in a recipe, the end product always boils down to that cook’s personal treatment of the ingredients.
This week I’m sharing with you a few notes on making certain things. What I’d like you to do (that is, if you don’t already do these things) is to try them and ascertain if you can taste the difference.
Swank/Fruit Drinks
Let’s start with something simple and an all-time favourite – swank/limeade. When you mix the drink with your freshly squeezed lime juice, along with tap water, brown sugar, essence and a splash or two of Angostura Bitters, leave it to chill in the refrigerator for at least 3 hours before drinking it. When you drink it you should notice how smooth it is,
