What is "good food"? This question is difficult to give a definite answer. Good cooks are called cooks capable of intelligently combine different ingredients, creating delicious, aromatic and beautiful dishes. Good food - a delight taste, processing workshop of the modest supply of raw materials and beautiful dishes.

Looking definition

What should be eating? This question is no single answer. Some refer to food as a source of calories and nutrients, and not pay attention to its taste, but such people are probably in the minority. Much more fans at the delicious, lovingly prepared food.

However, tastes of all, as is known, are different. And the dish that seems to be one apex of cooking art, the other would only cause confusion disgust. Because something difficult to define good cuisine: ideas about it vary dramatically.

You can, of course, to go "to the contrary" and try to find an answer to the question of what good food can not be in principle. Obviously, the food good food should be thoroughly prepared: there can be no question of burnt or undercooked foods, tasteless and fresh foods. All ingredients should be of the highest quality if not, then at least perfectly fresh. Flavorings, preservatives, dyes and other artificial additives are not welcome: we'll have to abandon the bouillon cubes, ready-made sauces and other products of dubious origin.

A dish of good food, after which consumers suffer from heartburn or heaviness in the stomach - is nonsense. Good food requires a literate culinary point of view, the combination of ingredients, the harmony of flavors, judicious use of spices, and only positive feelings after eating. Meals should be useful, but in the pursuit of a healthy diet Healthy eating   should not reach the point of absurdity, and neglect the pleasures of taste.

Of course, good cooking dishes should cause the appetite, that is, be aesthetically attractive. Yet beauty foods again, much more important than taste. Decorative (though now on the cover of cooking magazine), but primitive and tasteless food, unfortunately, no longer a rarity. Even famous restaurants often spend more time decorating dishes than their taste.

Harmony in the plate

A distinctive feature of good food - a harmonious combination. Ingredients should approach each other, without contradicting. Spices should emphasize the taste of a dish, not clog it. Finally, the drinks served to one or another savory meat, are designed to set off the meat, and it is possible to facilitate its digestion. And then dinner will be a real pleasure.

Unfortunately, these rules now forget sometimes eminent chefs. Many cooks see their task is to impress a client, hit his imagination incongruous combination products. But as a result of such original dishes and are "ephemeral", while a combination of classics are always in fashion.

How to avoid the flavor combinations are illiterate? You can just follow the traditions, for example, seasoning the fish with lemon juice and apply to the bird pate of fruit jams, as recommended by all cookbooks. List of classic combinations is endless: strawberries and cream, goose and apples, beef Beef - Meat Guide   and tart red wine, potatoes and fennel, apples and cinnamon, eggplant and garlic ... Similar successful, proven by centuries combination form the core of almost all national cuisines. Therefore, the study of national culinary traditions - the key to the perfect knowledge of the harmony of flavors. However, studying the national cuisine, you should not limit yourself to strict framework: the main thing - to understand the principles of combining ingredients. Modern man is available a wide range of products, which were unknown to previous generations of people, and neglect of these products would be unwise.

The second way to learn to combine foods - to develop its own flavor, and then it becomes apparent, for example, that the delicate caviar does not tolerate the neighborhood with spicy onions or tomato sauce. Good taste will also experiment with new products, anticipating the result and getting each time a harmonious and delicious combinations.

The right combination of products is not only tasty, but also useful, for example, add to bean bay leaf, garlic and marjoram enhance absorption of "heavy" dishes, and a small amount of acid and alcohol contribute to better digestion of fatty foods. For example, the tradition of cooking fat pork knuckle with sauerkraut or goose stuffed with apples are well founded.

Selection of restaurants

Surprisingly, but in restaurants and cafés often do not people go for the delicious food, and for many other reasons not related to food. For some, the trip to the restaurant - it is "the publication of the" way of looking at people and show itself in all its glory. Someone just used for food to solve business issues and communicate with loved ones. And only a few go in the cafe is specially to enjoy the food. As a result of good food can interest the visitors of restaurants is less than, say, refined interiors and well-trained staff. This trend is reflected in the fact that restaurateurs pay more attention to the environment, what, in fact, the taste of food served.

Of course, there are many restaurants with good food, but you can find them, as a rule, only by trial and error. Catchy advertising and high prices do not say anything about the quality of food - it's just a figure of prestige locations. At the same time in a small basement restaurant can be served delicious meals fantastic.

Maria Bykov