Therefore, whenever possible, try to listen to what a food says to us:

As in the last post, I have been advocating the use of good cooking. At the restaurant where I work now - Cine Café Brazil - have in my team, very competent, by the way, a great cook coming from the roots of Pirapora, who know the tricks and mystical mixtures of our grandmothers and revenues that were successful in the field. Well. Very glad to have him on my team, I would take advantage and put on the table for the entire team ways of using ingredients in the most natural and most convenient way, seeking from suppliers and producers, tastier essence, the most directly land, fresher etc. The ingredient that is used at its best ...
Following this premise: "Using the ingredient at its best", we can give a result in our study. Why the world's best restaurants, the more natural, fresh and alive is valued and we can not do this in our homes?
Currently, the fairs that can be called fair (and not only are the open sales) are increasingly scarce, making housewives and newlyweds that sometimes want to cook something at home, have to seek alternative in most supermarkets that deliver unique products of all kinds, but the very unaffordable prices. Naturally, the choice of pre-produced, processed ingredients, already seasoned, already portioned ... Anyway, saving wear on the choice or demand mon an hang ngay they take more space in the person table.
To do so, enter into activity cooks. True cooks, mon an hang ngay who have the sensitivity to know the ingredient, because in truth, the difference between an average cook and a good cook is not in the ability to prepare mon an hang ngay food only, but to have a sixth sense for scents, mon an hang ngay colors and flavors. Learn to feel if the food is at the peak of their appearance or being punished for unskilled hands and heart ...
Has a great movie called "As a chef" which depicts the journey of a lover of food to become a great chef in France. During the movie, the lead actor makes an allusion to the sixth sense of cooks to say things like: "This legume is suffering" referring mon an hang ngay to the way it was prepared. Clear and obvious mon an hang ngay novice in the kitchen will not have that perception, but it's likely that we all be able to criticize a bad prepared food.
This is what happens in wedding parties. All guests mon an hang ngay know when an appetizer, main dish or canapé is out of context mon an hang ngay or too salty, or "poor" mon an hang ngay ... repetitive ... simple ... Incorporating mon an hang ngay this enormous gift called taste buds, we managed to create mon an hang ngay in us a critical sense to uncover ways we cook most appropriate to specific moments.
Therefore, whenever possible, try to listen to what a food says to us: "Do not do it! 'm Better consumed raw than cooked "or" Enough, I'm almost scorched! "And" Hurry up, I'm mon an hang ngay going through the point ... "
Recently I have followed some television talking about cooking in its various forms. In one of these programs, I came across the cooks called "Food Street", preparing insects. Of course these delicacies could only being produced in Indonesia, India or any other Asian country (taste is taste ...). The villagers were preparing wild hairy spiders, tempered, frying and of course, ate.
Costumes aside, we benefit as South Americans and African descent, for we use garlic and onion. For Indonesians, spiders, scorpions and other delicacies were always seasoned with garlic. Too much garlic. This seasoning, and leave everything tastes like grandma's food, has a fantastic anti-inflammatory action and a long, celebrated.
The onions, in turn, is paired with the garlic and double effect has flavor beyond since the onion has bound its use in cancer prevention. In my case, as a cook, I prefer to focus on the extraordinary results mon an hang ngay that a good combination of garlic and onion sauteed in a little olive oil cause our senses. Always obeying mon an hang ngay the sequence of garlic first and then the onion. The first gilds faster than the second, but the water coming out of the sauté onion which requires starting with the garlic ...
In preparing the garlic and onion, the whole house is whining, but only during the preparation. One technique to avoid intolerable onion flavor is cut in half lengthwise and removing the shells. Then put in a blender, beat and put in a sieve or a chinois (fine strainer cone-shaped, like a Chinese hat - in French, means chinois Chinese) mon an hang ngay and washing to remove the acid that makes both garlic as onion , oxidize and become mon an hang ngay smelly ....
Strolling the supermarkets, Meet