DailyDirt: Can't Trust Your Tastebuds

from the urls-we-dig-up dept

Our senses can be fooled pretty easily. A blue dress can look like it's white. And if our eyes can be fooled so easily, our tastebuds don't really stand much of a chance. If someone tells you a bottle of wine is aged and expensive, it's not easy to disprove that assertion with a taste test. Here are just a few other ways to fool people's tastebuds. After you've finished checking out those links, take a look at our Daily Deals for cool gadgets and other awesome stuff.

Filed Under: food, jimmy kimmel, prank, senses, taste, tastebuds
Companies: mcdonald's

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  1. identicon
    Anonymous Anonymous Coward, 24 Apr 2015 @ 8:53pm

    Re: Protip: Artifical vs. Natural ingredients.

    That brings up the whole seasoning vs flavoring vs flavor additive equation.

    Seasonings are limited to salt, pepper, citrus (primarily lemon and lime juice) and MSG. MSG used to be abhorred for severe influences on asthmatics, but science has changed their minds on that.

    Flavorings would include things like pepper sauces, Worcestershire, vinegar's, etc.

    Additives would be like ketchup and mustard into sauces, or wines or other alcoholic beverages.

    The purpose of seasonings is to bring out the natural flavors existent in the main ingredient. When used for that purpose, they should not be tasted. When seasoning is taught, the instructor starts with something simple like a soup or a sauce. Then adds a little seasoning at each step, and requires a taste. When the 'brightness' appears then the students understand the difference of before and after. Then the instructor goes beyond, to show that difference as well. There are some exceptions. Take Steak au Poivre as an example. Crushed peppercorns are pressed into a steak before cooking, and express a distinctive, and intended peppery flavor in the end result. There are also exceptions for salt and citrus, ceviche comes to mind.

    What a chef hates to see is when his/her properly seasoned dish is set down in front of someone, and they automatically reach for the salt shaker and pour it on. In many many years of practice, I have never figured out why, explicitly. I have many conjectures.

    It also used to be that the tongue could only taste four things. Salt, sweet, acid, and basic. the salt and sweet were on the sides, and the acid on the front and the basic on the back. These still hold true. But in around 1900 a Japanese person identified Umami, and in the 1990's or so the rest of the world recognized this. Umami is tasted at the center of the tongue, and is described as 'goodness'. If you make a soup from scratch begining with bones, and do it enough times, you can tell the difference between one that has Umami and one that does not.

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