Gluten-Free Simplicity

  I am talking about giving serious thought tp food characteristics

Basic Cooking & Food Physics for Gluten-Free Simplicity (c.2009, wtb)

  such as:

• Dryness
• Wetness
• Density
• Temperature
• Smoothness
• Plyability
• Holding Potential
• Melting Point
• Natural Flavor
• Bitterness
• Sweetness
• Sourness
• Crunchiness
• Viscosity
• Freezing Point
• Richness
• Blandness
• Body
• Essence
• Accent
• Aftertaste
• Cooking Size * Shape = Cooking Time
• Fluffiness
• Ideal Bite Size
• Rawness
• Doneness, and
• Freshness

  Among other things….  and on and on and on…..

  Believe it or not — paying attention to the above characteristics often helps me determine a lot more quickly which items have gluten in them and which do not.  This also helps me to be much more creative in the kitchen when thinking up new and delicious Gluten-Free dishes.

  Lucky for me, I worked in the food business for most of my first 30 years.  I was also fortunate enough to work with a number of incredible chefs over the years who taught me various cuisines, styles, standards, techniques etc…

  By the time I was done with the food business, I was an executive chef who did not use pre-printed menus.  I used only  the freshest, in-season ingredients and each day provided me with another opportunity to create something new.

  Over the years since that time, I forgot a lot of my earlier lessons learned.  Then once I became aware of my Celiac Disease and my need to be Gluten-Free, I had a whole new set of challenges. 

  Naturally, I went through a long period of denial, then a period of trying to substitute all that I could no longer have with ingredients that I could have… only I made the mistake of seeking sameness.  I wanted my new French Toast to feel and taste exactly like my old French Toast.  This was physically impossible.

  Thus, I went through a very depressing helpless/hopeless period,  filled with lots of Gluten-Relapes and plenty of denial.

  Then I started thinking about physics.  The “Free Online Dictionary” defines Physics as:

1. (used with a sing. verb) The science of matter and energy and of interactions between the two, grouped in traditional fields such as acoustics, optics, mechanics, thermodynamics, and electromagnetism, as well as in modern extensions including atomic and nuclear physics, cryogenics, solid-state physics, particle physics, and plasma physics.

2. (used with a pl. verb) Physical properties, interactions, processes, or laws: the physics of supersonic flight.

3. (used with a sing. verb) Archaic The study of the natural or material world and phenomena; natural philosophy.

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[From Latin physica, from Greek (ta) phusika, from neuter pl. of phusikos, of nature; see physics.]

  This was very freeing for me.  Now, I could think!!!  I could really start to get back some of my thousands of earlier-learned lessons about food, and begin to apply them to creating a whole new cuisine for myself… (and others if they dare taste it…).

  And in  trying something new… there need not be any OLD STANDARD by which to judge my new creations…  It was simply a matter of logic and taste.  I like it that way.  And I sincerely hope that something within these pages of blogging I have done this past year has been helpful to you in a good way.

  So now it is your turn…  Get PHYSICal with your food creations…  What have we got to lose?

  Happy cooking!!!

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