As a chef in China, choosing ingredients is my essential basic skill and the cornerstone of making mouth-watering food. Mastering this skill requires chefs to have rich and keen senses and insight into the mysteries of ingredients like golden eyes.
Look at the color and freshness.
The first step is to observe the color of the ingredients carefully with vision. Fresh ingredients are often bright, full and shiny. Fish gills are bright red and the meat is firm; Shrimp shells are blue-gray, and the head and tail are closely connected; Vegetable leaves are green and elastic, not yellow and not withered.
Feel the texture with delicate touch.
Then, using the sense of touch, gently touch the ingredients. Fresh meat is elastic, and it can rebound quickly with a light pressure; Vegetable skin is smooth, without dent or damage. The fish is firm and tough, the shrimp Q is chewy, and the leaves are crisp and refreshing.
Have a keen sense of smell and distinguish smells.
The sense of smell is equally important, which is used to distinguish whether the ingredients are fresh or not. Fresh meat, seafood and vegetables usually have a light and natural taste. On the contrary, if the ingredients give off peculiar smell, fishy smell or sour taste, it means that their quality is not good and they are not suitable for eating.
Taste experience, taste essence
Taste a small piece of food before cooking to further judge its quality. Fresh meat is tender and juicy, seafood is fat and delicious, and vegetables are refreshing and sweet. If the raw material has an odor or bitter taste at the entrance, it should not be used.
Practice in actual combat and win in cleverness.
After mastering the skills of material selection, we should integrate them into practice. In the vegetable market or supermarket, don't blindly follow others, choose your own ingredients and shop around. Usually visit the food market more and accumulate experience in selecting different ingredients.
When selecting, it is recommended to observe the overall shape and color of the ingredients from the outside. Then touch it with your hands and feel the texture and weight. Finally, smell it with your nose to see if there is any peculiar smell or musty smell. Through these three steps, we can basically judge the freshness and quality of ingredients.
Intimate tips to help you choose materials
For beginners, the following intimate tips may help you choose materials more easily:
Remember, the fresher the ingredients, the better the nutritional value and flavor.
There are different seasonal ingredients in different seasons. Choose seasonal ingredients, which are more delicious and cheaper.
When buying steak, it is best to have fine muscle texture and uniform fat distribution.
When choosing seafood, lively and responsive quality is better.
When buying green leafy vegetables, those with thick leaves and bright colors are more nutritious.
When buying root vegetables, the surface is smooth, not rotten or germinated, and the quality is good.
Choosing materials is a skill that needs constant practice and accumulated experience. As a chef, I always insist on careful selection of ingredients, which is not only a respect for cooking, but also a responsibility to diners. Mastering the art of selecting ingredients, I believe you can make more delicious food and bring a feast on taste buds to friends and relatives.