Elin Peters: Better if we ourselves learn to assess the food

As matredaktör I sometimes get comments on that recipe become too salty, too strong, or maybe tasteless. My first reaction is often to be puzzled by: It is just to taste the food during cooking, and about a half a teaspoon of salt is not enough, you put in just a little more? For me, it is obvious that taste is subjective, and to produce shifts so that a chili one day can be wimpy in the taste, while a fairly similar chili the day after is the superhet. You can add up simply.

But then, I remind myself of that many matlagare is trained at a time when things would be standardized, when it could be ”right” or ”wrong” to have dill in a toast Skagen, and crooked cucumbers per automatic rejection of the EU as stores and consumers (damn, crooked cucumbers discarded certain still often).

Chip, which assesses the sustainability of the food can certainly fill an important function and help to reduce food wastage – but even better would be if we learned to self-assess, manage and prepare the food.

filled often the actual needs, food security was not the same as today, and consumers ' rights needed to be strengthened. The flip side is that it did that many relied too much on the ”right” and ”wrong” and lost the ability to trust their own senses.

Chip that assesses the sustainability of the food can certainly fill an important function and help to reduce food wastage – but even better would be if we learned to self-assess, manage and prepare the food. And technology in all its glory, but the raw materials are not static. Not people either, and the amount of bacteria that someone becomes sick is no problem for another.

My husband is much more sensitive than what I am. The liver pate he reject, I can eat another couple of days without getting an upset stomach. And the cream that has gone sour a little might not be a big shot in gräddtårtan but works fine to beat a private, light sour butter.

to develop, and you will be able to combine them with data about their own intestinal flora and what to use the raw material to. But somewhere along the way, there is a risk that we lose the feeling for cooking.

We forget that you can taste the cream to see if it is sour, you can smell the leverpastejen or feel on the tomato if it has become mushy. Probably, we dare not content ourselves with cutting it off where the moldy corner of the cheese without throwing the whole. And if the chip one day say that the pickled salmon indeed hold a week to while the nose says that it should be discarded – who is going to be a little on then?

A good cook take advantage of both the technology and their minds – and probably the solution also here: To take the help of the smart solutions but still not lose the own sense.