The X FACTOR, in the most general of terms,\u00a0 is\u00a0 the unknown factor which adds a certain something.\u00a0\u00a0 It’s a quality that you cannot describe which makes something special.\u00a0 I call “taste” the X Factor in cooking.<\/p>\n
A faithful blog reader and an excellent cook made my Foxley’s Rib recipe.\u00a0\u00a0\u00a0 She felt it was missing the “wow” factor.\u00a0 This started me thinking.\u00a0\u00a0 The recipe had been tested many times.\u00a0\u00a0 I like a big flavour so why did this recipe not deliver for her.<\/p>\n
Many ingredients, especially Asian, are not equal.\u00a0 There are\u00a0 different types of\u00a0 soy sauces.\u00a0 A light soy sauce by one manufacturer will taste different from another.\u00a0 The same with hoisin and fish sauce, oyster sauce and white rice wine.\u00a0 Even cooking molasses\u00a0 \u00a0 varies.\u00a0\u00a0 Following a cooking recipe is a guide. \u00a0\u00a0 I can’t stress enough the need to taste when cooking,\u00a0 and\u00a0 not just at the end of the recipe.\u00a0\u00a0 Perhaps my generous tablespoon of Asian chili sauce is larger than yours.\u00a0 You taste the recipe and add more if necessary. \u00a0 Or mebbe it needs\u00a0 some extra fish sauce\u00a0 to balance the sweetness of the hoisin.\u00a0 \u00a0 If you are timid about hot and spicy ingredients don’t add the full amount called for in the recipe.\u00a0 Start with a quarter or half, then add more if desired.<\/p>\n
Slow cooking the ribs at a low temperature in the sauce also affects the flavour and tenderness of the ribs.\u00a0\u00a0 The juices from the meat mingle with sauce and add yet another dimension of flavour.<\/p>\n
So my darlings, it really is all about how you approach a recipe.\u00a0 A recipe (except\u00a0 in baking) is not written in stone.\u00a0\u00a0\u00a0 And never forget the X Factor.\u00a0 It is what makes a good cook a great cook.<\/p>\n
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