Improving the Palate
I've been slowly noticing over the past few years that my husband, who could subsist on nothing but macaroni and cheese alone, actually has a very good palate. He can pick out different flavors within dishes, or taste my cooking and tell me exactly what it needs.
Naturally this is a source of consternation for me, since I'm the one who's actually interested in food. I'd like to improve my palate, pick out the flavors for myself, maybe even show him up a time or two.
Hounds, are there any exercises you know of that help improve the palate? Become more sensitive to individual tastes within a dish? Learn how to adjust seasoning when you cook? Anything? Anything? Bueller?
(Note that I'm not talking about learning to like different foods; I am a very adventurous eater who will try almost anything.)
There are people who cannot taste as well as super tasters and everything in between. I know this may sound obvious but just take the time to think about what you are eating as you are eating it. I think it helps to pay attention to what you ate just before you are tasting or what you are eating/drinking in combination. If you ate something sweet, it will affect the way you taste. Pay attention to the way food smells. If you close your eyes, it may allow you to taste the food in a different way. Also be aware of how medications, age, illness and deficiencies in certain vitamins and minerals can also affect taste. I think if you have been cooking something, it is harder to taste it for you than for someone who just walked in the room. I sometimes use my husband just for this reason.
I'm in agreement that some people are just naturally more sensitive to taste than others. But I think there are things you can do to to educate your knowledge of what you are tasting.
Taste each part of a dish by itself. If you make sauce taste each ingredient separately and note how they mingle together.
The describe the flavor and texture without using the word of what it is. Cucumber is fresh, crispy, cool, refreshing.
Get into a ll your spices and taste them. try things you've never tried before.
Thanks, guys. I suppose I should specify that I'm supposed to be a supertaster, which I discovered during a technical experiment in grad school designed to ferret out those of us who supposedly have "the gift." Needless to say, I was surprised, because due to my palate I had assumed I would be a non-taster.
Do you like food with what others might think is a low level of seasoning?
I used to work in a food lab and we taste tested raw ingredients that the company wanted to purchase against a control. I am not a supertaster but had the highest accuracy to pick the odd sample out of three samples. I think there is more to tasting than strictly physiology.
I would also take a specific ingredient and taste different brands or types. I think different people taste one thing or another better. I can pick out some specific brands of chocolate but my husband is very sensitive to cheeses and more pungent things.
If you are a super taster this could mean your husband is a medium taster. Super tasters are extremely sensitive to certain taste and can be overwhelmed very easily.
While your husband maybe able to drink a chocolate stout and identify the ingredients, a super taster such as yourself may be overwhelmed by the bitterness.
Cristin being a supertaster has very little to do with your "palate" - as a matter of fact being a supertaster can be a detriment to having a good palate as it can throw your tasting out of whack. As a matter of fact, I would say that you'd want your tastebuds to be as average as possible if you're seeking the ideal palate.
For me the trick is to smell and analyze the contents of a food every time I eat and ask questions about what ingredient is contributing what to the food. And when cooking, taste your food at frequent intervals and ask what each additional ingredient does to the flavor of your dish. I also taste frequently when making things like stew to see how the flavor changes with time.
In other words...just keep trying! :)
I've noticed that I can taste foods better (cleaner and brighter) when other people cook.
My theory is that when I cook, my nose and taste buds become saturated with what I'm cooking via the aromas coming off the cooking food and the tasting/sampling.
Also, I believe that tasting the different ingredients come from experimenting around with recipes so you can taste the difference.