To the degree

It strikes me that temperature is often considered only from the standpoint of energy efficiency and environmental awareness, but its influence extends far beyond that. Temperature plays an essential role in every kitchen. Think of extending the shelf life of food. Or from preserving the finest wines, to perhaps most important of all: enhancing the taste experience. And that is exactly what I would like to talk about.

The influence of temperature on the taste experience is enormous: it can enhance or undermine the overall culinary experience. It is therefore so much more than a technical aspect. Using the right temperature to best bring out the subtle aromas of ingredients, improve the texture of dishes and enchant the taste buds is an art in itself. And for this, knowledge is the key word.

Understanding and mastering the subtle nuances in temperature is where cooking becomes an art. Everyone knows that water boils at 100 degrees Celsius, but beyond that our general knowledge often ends. It surprises me that with junk food, we often do know how to cook it. A frozen pizza, 240 degrees, 8 minutes. Whereas when preparing a nice piece of halibut, sirloin steak or an artichoke, we do nothing: high heat, low heat, setting 5, setting 10 or setting 'boost'. Turning or not, lid on or off? Quite a shame really, isn't it! 

Did you know that having the lid on top of the pan saves as much as 93% of moisture loss and therefore the flavors are much more concentrated? That you should fry an onion at 149 degrees? That chocolate melts at 45 degrees and that you should stew at 80 degrees? That olive oil only enhances flavor at lower temperatures and that grapeseed oil is actually suitable for high temperatures and is therefore ideal for searing? If you've had sauce or soup turn sour, you know: gotten too hot. So a degree more or less can make a big difference. Therefore, it is mostly a matter of knowledge! 

Nowadays, the kitchen industry is increasingly responding to this. A good development. One that takes time, I notice. There are already hobs where instead of positions, the number of degrees can be controlled. Apps, which help provide the right knowledge so that the home cook becomes a true chef... And the wine cooler: a real trend these days. Because oh how much better that wine tastes when served at the right temperature. 

So in addition to focusing on energy and cost savings, food freshness, safety and quality, as far as I'm concerned we could do even more with the dimension of taste. Because behind every kitchen that is sold are easy lunches, luxury dinners and Sunday morning breakfasts. Whatever is prepared; do it tastefully. Temperature can really determine that. So try it out, enrich yourself with that knowledge. Because seeing is believing. Or better yet: to taste is to believe!