| Great. Today we're going to talk about why it's important to develop your own palate especially if you want to develop your own recipes. What is a palate? Well, first of all I'm not talking about those little wooden things that are in warehouses that you store heavy objects on or what your mom used on you growing up. Also, I want to really emphasize that the palate we're talking about is a person's deep appreciation of taste and flavor and you need to have that if you're going to want to really develop good recipes. So how do you do it? |
| Okay, you slow down. What I mean by that is don't just pick up food and eat it. You want to look at it, you want to smell it, then you want to taste it. You want to visualize and try and isolate those flavors and envelop them, bring them into your being. Then identify the flavors as much as you can and then move on. Most of that will come from just the smelling and the looking. Then pay attention to the texture and body, the texture of the food. You don't want to develop a recipe that creates a texture that is not pleasing to the mouth. |
| Then build, this is one of the most important things. Build your own flavor encyclopedia by smelling and by tasting. What will happen if you do that every single time you eat something, over a period of time you will train yourself to know what those flavors are, what those smells. Then you'll be able to smell two different items whether it be herbs, seasonings, the product itself, and know if this herb goes with that flavor. |
| Like I really like walnuts and I thought well you know what, I'm going to grill some salmon and also some halibut and I thought well you know what I want to see what that would taste like and if that would work. So what I did is I actually looked at the halibut, recalled that flavor and then I took a small bite of walnuts and realized right away that's not a good flavor combination. So you want to be able to do that and you can do that prior to developing your own recipes. |
| Please, start developing your palate which will lead to you to be able to develop recipes that not only you like but also then developing something that your friends like or if you're in a restaurant that your customers like. But start developing that palate. It's the most important thing you can do. Instead of going out and buying some off-the-shelf sugar-sweetened like barbecue sauce and then say oh I'm going to put in a little bit of extra steak seasoning and then say that's my recipe. No, because anything that has that much sugar in it, you can you can put it with anything. You can smear it and lather it on a piece of leather and it’d taste good. So develop your own and don't rely on the addictions of the American people, i.e., sugars, to make something taste good because you can do a lot better than that. In a future video I'll get more into umami, which is the fifth taste. |
| Once you get the palate down, you understand umami, you'll start developing recipes and products that your friends and family will just go heads over tails. Their tongue will slap the inside of their mouth with happiness and want to know your secrets. So if you like this, go ahead and get on turbogrill.us. Sign up for our blog and all the information that's coming out on this product. Join and share our Facebook page, if you would. Then also subscribe to this YouTube channel and more and more will be coming out. Thanks a lot for your time and enjoy your day and I'll see you on the flip side. |
![]("https://sunbeamwhdh.files.wordpress.com/2018/09/180904eastonfire.jpg?quality=60&strip=color</a){kind=link}