The tongue and the TOOTH

I like to feel the density of what I’m eating about as much as enjoying the taste of what I’m eating.  I think one reason we enjoy eating meat so much is the luscious chew resistance found in ‘the bite’.  Texture and resistance feel in the mouth is very satisfying.  Who knows what residual caveman basic fundaments are being utilized here. 

How the mouth (lips, tongue, roof of mouth, teeth and jaws) perceives texture is about as important as flavor.  Each of these mouth areas greatly enjoys getting their ‘part’ in the play of eating.  I can think of easily three different senses of texture and feel to the mouth, and as they say, ‘the more the merrier’ when applying these textures to each bite.

THE CHEW

Crunchy/crisp:  well-fried bacon and slim-cut meats/skins; fried cheeses,

         milled grain products, vegetable and root fried ‘chips’; caramelized

         sugar; bar/molded chocolate and candies; crushed ice; raw or

         baked/fried/toasted nuts and seeds; baked grains and breads

         (re-toasted or crusts); raw vegetables/roots, greens and fruits, etc.

      Dense/sticky:  fried/baked meat and fowl; dried meats, fruits and vegetables;

               medium to well-cooked bacon and slim cut meats; lightly cooked

               vegetables; sautéed fungi, legumes, roots and sprouts; hard cheeses;

baked cheeses; some baked pastries; syrups, caramels and some sugar

confections, etc.

Soft/mushy:  cooked/fried vegetable and meat interiors; very ripe fruits and
               vegetables; fresh breads and some baked pastry interiors; fresh and soft
               cheeses; steamed/boiled grains; warm gums, taffies and caramels; English/
               American style puddings, etc.

THE FEEL

Slick/slippery:  oils/butter/fats; roux and custard based; whipped oils (mayonnaise,

        salad dressings, sauces, etc); shaved ice (Hawaiian style); milkshakes, icings

        and frozen/whipped treats; cultured dairy; gelatin, etc.

Foamy/whipped:  whipped cream/dairy; soft meringue interior; soufflés; mashed/

        riced potatoes and roots, etc.

Airy/fluffy:  cotton candy; dry meringue; marshmallows; interiors of baked foods

        (cakes, breads, pastries), etc.

THE SURPRISE

Effervescent liquids:  sparkling wines/fruit juices, soft drinks, mineral waters etc.

Vaporous or volatile liquids and oils: liquors, beers, citrus/sours, vinegars,

        horseradishes, mustards, hot peppers, ginger, mints, cloves, bitters, cinnamon,

        eucalyptus, etc.

Reactive powders:  citric acid/sour salt, ascorbic acid, bicarbonate of soda

Astringent:  alum, tannins (some teas and some wines), some fruit (apple and pear)

        skins and seeds, i.e. some grapes, cranberries, pomegranate seeds, some

        vegetable liquids (cucumber, cabbage, broccoli and cauliflower, some legumes

        and lentils, etc.

     

Many non-meat foods will affect us in the same way if prepared properly.  Fungi, such as portabella, Crimini, and shiitake mushrooms are almost like a robust steak as it is; and eggplant grilled, fried or baked can be outrageous.  Breads (grain gluten), cheese and other foods in various yeast or bacterial presentations have a remarkably great elasticity or resistance, plus other bacteria-affected, brined or ‘aged’ preparations along with the cheeses, such as vegetables (sauerkraut, kimchi, pickles), onions, soy/miso and tofu.  Squashes, root vegetables, grain products (corn, wheat, barley), stalk/full leaf vegetables – all have the potential for being very wonderful in the ‘tooth’ department through their natural traits or a combination of that and thoughtful preparation and cooking.  Cheeses will give the same great ‘chew’ when caramelizingly parked on top of a bubbling casserole or broiled on top of breads, fruits and vegetables.  When aged to a rich, dense texture, it imparts a remarkably complex flavor as well as a good tooth.  It is paramount, therefore, to incorporate knowledgeable preparation to enjoy the uppermost flavor AND texture in foods.  Caramelization, reduction, drying or crisping of foods are the basics of these preparation techniques as much as fresh and quality ingredients.

Nuts in foods give a great crunch, as does crisp grilled or raw vegetables like celery, carrots, bell peppers, (onions aren’t as tasty when undercooked), root vegetables as well as the lesser known celery root and jicama – and some canned things hard to find fresh here, like water chestnuts, baby corn, bamboo shoots and heart of palm (very tasty!).  I always add these crunch elements to my foods – for both nutrition and for a happy mouth. 

With that said, we can certainly reduce and exchange our intake of meat, as we Americans eat waaaay much more meat than we nutritionally require.  It weighs us down, overworks our cardio-pulmonary system, and parries with our budget.  That base desire for a healthy chew resistance can be met with a well thought-out plan utilizing veggies, fungi, cheese, nuts, legumes and/or roots. 

Our heart (and wallet) will thank us too.