Masked chefs learn tricks to cook with limited smell, taste
WHYY By Philadelphia chef Christopher Kearse is used to limited taste and smell. He lost those senses during a car accident as a teenager. (Courtesy of Christopher Kearse) Taste and smell are integral aspects of the culinary process. These senses guide chefs as they build flavor in their dishes. Tasting food throughout the recipe-making process is not only instinctive but part of a calculated effort to get a delicious finished product on a plate. Similarly, the aroma emitted during cooking can put chefs on the right path to a mouth-watering creation. “Whether you’re preparing sauces or me...
Source: whyy.org