nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

How to get better at eating?

Ben_Doherty_37902

Apart from the basics of aiming food into the mouth hole, are there any good tips on being good at eating?

The amount of food that misses my mouth and goes in my beard or my lap is going down and I feel like some more advanced skills are needed. I've read a little about how to taste chocolate, I've been taught some basics of tasting wine, but I've never seen anything on general food tasting.

There is technical stuff on how to prepare your pallet for a triangle test, etc. But what I really am getting at is how to eat a meal.

I've seen Sean Brock squeezing his food, and Dave Arnold losing his mind at people who take plated dishes apart, I've seen other chefs on TV grabbing bits from all over the plate.

I'm not really asking about the technique of eating a burger so that the filling stays in. I'm interested in how to beat for maximum flavour; for making sure that I'm getting the most out of the dish.

Does anyone have any general, or specific things that they do?

Find more posts tagged with

QOTD

Comments

Matthew_Snyder_68770

Sushi should be eaten fish side down, so that is what touches your tongue. (Likewise you dip the fish, not the rice into the soy sauce, if you use any at all) That's about the best I've got on the subject.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Most of my "spilling, dropping or missing my mouth" are wine related....however, I don't ever seem to spill wine.....

Ben_Doherty_37902

That's what I'm talking about! We know how to eat sushi, but not a general principle of eating.

Matthew_Snyder_68770

So many towels stained with mustard, or demi, or stock, or butternut squash puree from that time you could've sworn the lid was on the blender....... but nary a wine stain. Weird how that works, innit?

fisher23

I judge competition BBQ, during the judging classes we were taught. Appearance, texture and taste. Look at the food, and what makes it appetizing. Deeply smell the aroma, visually see how juicy or dry the texture is, when appropriate touch the food, is the temperature proper, is the texture right. Then smell again prior to taking a bite, chew slowly and test the texture by pushing the food against the roof of your mouth, inhaling through your nose to enhance the flavor. As you swallow you will taste different suttle flavors in various locations on your tongue, note the lingering and after tastes. And lastly any flavor or texture that has coated your palate. We cleanse our palette between each bite by eating dry saltless crackers and drinking pure water.

mike.minasian

Love this, I think I learned it from Bourdain a few years back. Takes some gymnastics to make it happen, but well worth it when you do.

Matthew_Snyder_68770

And you have no idea how much weight that carries when you go to a new sushi place and the itamae sees you doing it. Then you ask for ankimo or shira-ko and you are immediately on the good list.

fisher23

What no uni?

pkrotchko

Ah....You've gone and done a "Tim". My husband's coworkers have named this particular technique after him and what you have to do is...embrace it. Anyone can eat something right off the plate, but a meal turns into a personal and very local dish when eaten of your own shirt or from your own beard.