The art of cooking – cooking, like all arts, no doubt requires talent and inspiration, professional skill, a sense of proportion, as well as a special intuition generated by the same talent, inspiration and skill. “Art is durable, but life is short” – says a Latin proverb, which, for several centuries of its existence, probably never raised any objections from anyone … But what about cooking, whose works, alas, are short-lived, but they have unique
the ability of reincarnation – when dying, they begin a new life in the service of human health. At the same time, the masterpieces of the culinary art bring him not only physical well-being, but also spiritual well-being, since a full-fledged, properly prepared food increases strength and vigor, allows you to save energy necessary for creative work.
The art of culinary is the art of preparing healthy and delicious food. To be healthy, food must contain in the proper proportion all the nutrients that a person needs for his life and normal development. But this is not enough. To be healthy, food must necessarily be tasty and satisfy complex gustatory, olfactory and visual perceptions of a person, deliver him the most pleasant taste sensations.
In the pharmacy, you can also carefully and thoroughly prepare a nutritional mixture, a kind of wafers of substances containing proteins, fats, carbohydrates, vitamins and mineral salts, but this will not be healthy food, since it will be tasteless, will not cause the necessary juice secretion, therefore, it will be bad assimilated.
Ignoring the culinary art, violation of its laws is sometimes reflected in the fact that in recipe layouts, instead of precisely indicating which of the edible fats should be used in the manufacture of a given dish, a general, non-specific indication is given – “fat … grams”, without decoding, what kind of fat we are talking about.
And since there are dozens of names of edible fats that differ from each other in various culinary, nutritional, gustatory merits and properties, such a non-specific indication of the use of any fat in general indicates an indifference to the quality and especially to the taste of the dish and is therefore a violation of one of the main the laws of the culinary arts.
