ELEMENTARY COOKING WITH AUSPICIOUS THEORIES
FIVE TASTE OF THEORY: ďƒ’
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Sweet, Salty, Sour, Pungent (hot), and Bitter. These things are indispensable in the dish. Which we can feel by our five sense. As you know, human has five sense and by using five sense you can identify the quality of a thing when it is in your mouth.
COLOR & TEXTURE: ďƒ’
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Look always matter during cooking and give some extra texture so that dish appears edible and also holds the interest of an eater. Bring different nutrients in the dish. The characteristics of food texture like hard, soft, crispy, crunchy that processed by the brain during mastication.
THEORY OF BALANCE FOOD: ďƒ’
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Some people get boredom during to balance a food. Follow some methods which helps to prevents boredom for the cooking. According, to the scientific search the balanced diet contains proper nutrition, vitamins, minerals and proteins.
THEORY OF FLAVOR:
Deliciousness is the composition or flavor. It is an art to balance the dish with different and different flavors. So, that dish remains balance with rest of the taste. People don’t like to compromise with the taste. Today’s newly notions to prepare a new dish is being distracted from the original cuisines just, to reduce few ingredients.
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