The culinary arts are thousands of years old. For such a long way, cooking has not ceased to develop and improve. The main rule of cooking is to satisfy a person with perfectly prepared, varied, healthy and tasty food.
The main task is set at the head of the art of cooking, so that food is healthy, contains all the nutrients necessary for life and normal development of a person. Moreover, food must satisfy all receptors of the body – be beautifully designed, satisfy the complex gustatory and olfactory perceptions of a person.
It is impossible to simplify the culinary art, ignore all the subtleties of cooking. Fish of different types are not prepared according to the same recipe, the difference should even be due to the timing of receipt. Fried pike or cod, sturgeon or flounder are prepared in different ways, you cannot apply the same recipe to them. A competent chef will certainly take into account the culinary characteristics of each type of fish, find the optimal recipe for cooking in order to reveal all the taste advantages of this fish. This is how you can judge other products as well. Often, recipes indicate the amount of fat, but which one? But the whole dish can suffer from this if the wrong fat is used. Every fat, and there are dozens of names, has its own smell, degree of melting and taste. The culinary arts should not come to be schematic and oversimplified. It is also impossible to reduce the number of prepared dishes in public catering, but to move towards an increase and variety of dishes and snacks.
