Do you keep tasting notes for various foods?   Moderators:
Jenise, David M. Bueker, Robin Garr  Do you keep tasting notes
for various foods?  Postby Bob Ross » Wed Sep 06, 2006 2:02 pm
I've been thinking about how carefully I pick through various
foods, trying different suppliers and trying to find the best I
can for the price. I've started to do so in a more systematic
manner, including a set of procedures for tasting foods in a
"professional" way.  For example, I've got a file that sets out
tasting standards; here's an example from the Cheese of the
Month Club:  “First, and this is very important, allow each
cheese to come up to room temperature, and have a glass of water
handy to clear your palate between tastings. Sample a small
piece of each cheese, and slowly allow the cheese flavor and
texture to fill your mouth. Note the aroma: is it subtle,
grassy? What is the ‘mouthfeel,’ the way flavor spreads around
your mouth as the cheese melts? Is the texture dry and crumbly,
smoother, buttery? Or is the chees