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| Chinese Choupsey - My style... |
久しぶり
(Hisashiburi - Its been a while)
Yesterday evening, I was pretty hungry (like always) to prepare something new. My food stocks were refilled. I had gained some inspiration for a kick start and rest is history! (Of past few hours)*
I finally possessed the four 'P's similar to that of Marketing (Coz I am studying commerce, u know?) .
According to ME, every plate of food goes through four stages viz. Plan, Pockets, Place and Plating.
Plan:- This consists of making a proper recipe with lowest probability of failure.
Pockets:- Here, "pockets" is referred as Resources or Stocks of proper ingredients. Having quality ingredients results to quality food.
Place:- Eventually, place is nothing but a safe and well-equiped kitchen.
Plating:- Presentation is equally important to taste. The critic should be able to judge our dish without even tasting it.
I have been working on all four prospects since a year.
ENTER THE "UMAMI"!
Since my childhood, I was a picky brat. The vegetable I used to hate the most were the nasty tomatoes. I felt like puking when I smelled them. But it is the need of the century, for me to eat and cook tomatoes. Well, I did overcame my psychological issue.
I have been watching a new Anime namely 'Shokugeki no souma' which is regarding culinary battles. From it I came to know about Umami in japanese and other international cuisines. So I did a little knowledge hunt and learned about Monosodium Glutamate (ajinomoto) which affects the umami receptors and gives a great aftertaste. The unique salt can be separately added in foods but it is naturally found in many fermanted ingredients, parmesan cheese and tomatoes. Yes. I was in a dilemma to see my "enemy" in this category. From yesterday I am respecting tomato as my senpai and am expecting it to cooperate with me in my culinary journey.
