Flavor overlooked

Does anyone else feel that the flavor and texture of there food plays just as important part as the nutritional aspect? Since getting better at spicing food I find myself easier satisfied, eating less and invigorated by a meal. When I was a meat eater it was always the same old, like the flavors just don't blend as well with a nasty old hunk of meat, yuck. Neglectic the many flavors of taste should be a crime. ENJOY IT!~

 

Do agree

I'm not really a fan of very spicy food, but do like food to have something going for them.

 

I definitely became more adventurous and open-minded in my cooking since going veg, and more experimental with spices as well. And damn is it tasty!

 

I've been a vegan for a long time but last summer I tried some meat just to see if it would help a certain problem(Irritable Bowel Syndrome) I was having. What I noticed was while meat tasted invigorating, it didn't have as much natural flavor as the beans I was previously using for my main source of protein and I had to add salt to make it taste good. After while I found out more about IBS and with some adjustments am now happily back to vegan.

 

absolutely flavour and texture play a big part. Huge part...i can't handle bland, creamy food (i find whipped cream, butter and mashed potatoes three of the most disgusting food ever )

I don't really like the texture of meat either - even when I was a kid I hated things like chops because i could feel the texture of them before i'd even started eating. (yes, i was a weird wee girl)

but vegies generally have nice textures and they are so versatile once you add the spice factor.


Anyway, yeah, i think that, if you can you should try and eat with all your senses - the sounds of the food being cooked, the smell of it, the taste, how it looks and how it feels when you are eating it - they are all vital. Nutrition is hugely important, yes, but you should enjoy your food as well.

 

in culinary school, we learn the differences between flavorings, seasonings. Unfortunately we work with meat a lot. but...yea.....a lot of seasonings are solely there to enhance flavors, such as a touch of salt in chocolate, lemon juice to bring out flavor. Texture is a KEY!!!!! Appearance is key as well! Smell, yea, that helps a lot too. My one chef in school said "Im a chef not a doctor" In all, cook your visions, its an art. experiment, Its more so.....if you learn your procedures of preparing food, get the procedures down, then you can add onto that anything of your liking. Plus trying alternative healthier ingredients is fun too! Now baking....Baking is a science haha! anyways......hope that helps
-derek-