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 @ 5:25pm

    Food glorious food.

    Firstly, it is well known in the food industry that people do 'eat with their eyes' and many can be fooled with a great presentation.

    Secondly, food tasting is something that is not trained, at least not in the culinary school I attended. Wine tasting was, and that went a long way to helping me. Professionals are fooled all the time. Several chefs in the Washington DC area got a bunch of food critics behind a screed on a Public Television show, and tore them apart for their erroneous assumptions.

    Thirdly, there is such a thing as people who are super tasters. They apparently have many more taste buds than non super tasters. I am not a super taster, but use other indicators to aid me (see below).

    Fourthly, along with firstly, colors and textures have a lot to do with discerning what one is eating. An experienced person who has had some training knows what to look for (and anybody doing a tasting for Jimmy Kimmel on TV should know better than to expect normality).

    Finaly, the treatment of foods has a great deal to do with how it is perceived. I once got reviewed where the reviewer glowed over the fresh peas they were served. I know I was in the kitchen that night, and was training the cook on how to properly treat our vegetable du jour. Now, one in the know, knows that frozen vegetables are by definition, already cooked, so one trick is to not cook them more, but to just make them hot. This is what I taught the cook, as well as to do it in small batches, a la minute if you will. Boy was he surprised at that review, as well as my food vendor who came in wondering why all his customers were asking him why he sold me fresh peas, and not them. He kept telling them, we don't carry fresh peas. I told him the story, and then told him how to tell his other clients how to achieve similar results.

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