It is necessary to know well the characteristics of food, use all the senses for deciding. From
purchase to consumption, it should be a permanent practice that increasingly generates
greater skill in the process of classifying what and how to select them both for the
preparation and when enjoying an exquisite menu.
When selecting meats, you should see and smell them. The color of the meat in poultry,
which is normally pink or yellow, turns white when decomposing; good pork is pink, but
when it turns brown or green it is already starting to go bad. Freshly cut raw meat turns dark red as a result of exposing the meat to air. In this way, the veal is usually red, but if it turns
brown it may be a sign that it has started to go bad. The meat of adult animals is darker
than young animals, in this sense it should be considered that perhaps it is not meat in bad
condition, so then guide yourself through this other point.
To know if the fish we would like to buy is fresh we must check: Eyes: They must be
spherical, bulging, with a crystalline cornea (if it is milky, it will be bad) and the pupil of a
shiny black color, never opaque or grayish. Gills: They must be bright, red or pink
depending on the fish. The skin should be bright in color. In fish that is not fresh, the skin is
soft, and it comes off easily from the meat of the fish. Fresh fish smells of sea water, algae
or fresh water, although if it does not smell at all it also means that it is fresh. If it gives off a
strong odor like ammonia, it is not in good condition.
A general rule of thumb is that if the meat has an excessively unpleasant smell, it is logically
not good to eat it because when the food speaks to you, since it is raw it tells you I am in
optimal conditions, likewise with its exquisite smells that our nose identifies in the
preparation.
And speaking of the preparation, the color of the meat turns firm in texture and golden
Browne color, not golden dark or burned. Vegetables should be firm but tender not soft, the
combinations of color and aromas and texture are essential to define a good meal.