Content

• Steps
• Tips
• Warnings

A well-developed sense of taste is central to cooking and culinary research. The problem is that not many people have it or know about it. Here's what you need to do to develop your sense of taste.

Steps

1. 1 You have to distinguish between tastes. There are several "official" tastes, but there are also informal tastes.
   • Salty
   • Sour
   • Sweet
   • bitter
   • Fatty
   • Spicy or "fifth taste"
   • Rough or stale
   • Toasted or caramel
2. 2 You can create as many flavor groups as you like. Try to limit yourself to a few official groups, but by mixing fragrances that form new fragrances, you can develop sensitivities (see Warnings).
3. 3 First, find out what sensitivity is. What types of food do you prefer; it can be salty or sweet. For example:
   • Do you like sour or sweet apples more?
   • Do you like chocolate or salty sandwich more? Etc.
4. 4 This helps to find out the taste preferences. Perhaps you prefer sweet apples because sour apples taste too strong. Your tastes will not change as your body has its own balance and its own vitamin needs. But it can reveal general taste preferences.
5. 5 Check how sensitive you are to taste compared to other people, especially those who are experienced in both cooking and eating.
   • For example, say you eat soup in a cafe, but your guest thinks it is too salty, although you add more salt to it. This shows that you have poor gustatory sensitivity. Everyone has different tastes, so there are no “ideals” but to work on what you yourself possess.
6. 6 Try the following to get sensitivity back. For two weeks, you should not eat, eat instant food, carbonated drinks and strong alcohol; in addition, you must not use spices. Avoid overly complex foods that might hide certain types of flavors. The main thing here is not diet, but that your tongue will have a time when it will not come into contact with desensitizing foods. Losing weight is an added bonus.
7. 7 Start a food taste test.
   • It's really simple. Take a seedless raisin and place it on your tongue. Take note of the flavor and texture as it melts on your tongue. When the raisins are tender, rub them over the top of your mouth for more flavor. Breathe in and note how it tasted.
8. 8 Be attentive to everything. You may find additional flavors, such as hidden salinity or different shades of fruit flavor. You may smell the chemical flavor of the preservatives; in this case, you should find natural raisins. Also note your preferences, such as how sweet the raisins are or how simple they taste.
9. 9 Take note of the aroma of the food and how developed your scent is. Often, too harsh a taste arises from the smell, which is easy to feel if you close your nose while eating or during illness, when you have a runny nose.
10. 10 During the two-week experiment, you should deliberately choose a simple meal and try to feel the hidden flavors, and then diversify the diet with something else. This is a great way to unleash your gustatory sensibility. You may also feel that the salad tastes richer, or the food tastes different at the end of those two weeks.
11. 11 Do the same the next time you eat. Try to concentrate on simple foods and simple cooking methods (such as steaming or boiling), then compare that food to fried foods, baked goods, or microwave-cooked foods.
12. 12 Do the same for drinks like juice, water, wine, beer, and so on. At the same time, excessively strong alcohol can reduce sensitivity.
13. 13 Try to enjoy each individual flavor. This will bring you more enjoyment while eating.

Tips

• The two week period will not go smoothly. Of course, you'll want something tasty and look for a salt shaker or a bottle of hot sauce. But don't look at all this as if you are on a diet; treat it like an experiment or a wellness procedure. This will make it easier for you to cope with difficulties.
• After two weeks, bring variety back to your diet, but don't eat a lot of flavorful foods (as a sensitization test) so you can see how much of that flavor you need now.

Warnings

Warnings

• Try to avoid being too addicted to different flavor groups. There are sciences that want to restrict these groups, and there are also those that do not want to (or do not care). In any case, there is a danger of going too far in scientific precision. This removes all the fun of exploring food. By limiting taste groups, you also limit your scope of study.
• When it comes to diet, discuss it with your therapist to see if it is right for you.