I often heard complaints: you cook, you cook, you try, you try, but the family turns up their noses, they don't want to eat, they don't even want to try.
Especially often, picky children sin with such a "twisting of noses", for which they are scolded by their parents. However, let's be honest: just like that, for no reason, no reason, even children from eating will not turn up their noses.
Most often, there is a trigger that causes such disgust. And there are many such triggers.
After all, food should induce appetite - with its appearance and smell in the first place. If you do not like something visually or "by smell", then it is very difficult to make the dish taste.
By the way, a dislike for milk porridge, and especially for semolina, is manifested in kindergarten in many children. Someone says that the surface of the porridge, cooling down, was covered with a film, but most of the acquaintances I interviewed remembered something else: the smell.
The smell that had spread throughout the first floor of the garden even when breakfast was being prepared. Some could not characterize this smell, some compared it to "musty rags".
This smell appeared during boiling milk and in no way corresponds to good, high-quality milk. One lady, who has worked in the catering system for a long time, once said that this smell appears if water and soda are added to milk so that it does not curl up if it is acidic.
So the aversion to cereals and dairy products in children who were offered this is quite understandable. As well as the fact that children who went to institutions with good cuisine did not have such problems.
Food. unappetizingly laid out on a plate, also does not cause appetite, and in someone - even disgust. Few people like mashed salad, for example. And even a cutlet or sausage. unappetizing on top, spewed out on a side dish can ruin everything.
Oh, more slicing! Cutting food into a dish is a great thing.
okay, wrong - too large or too small, on the contrary - cutting spoils the appearance. So it also affects the taste, and seriously.
Most dishes are, in essence, a synergy of flavors in the end result. And too coarse slicing does not give such synergy - in the same borscht, for example
Many acquaintances, for example, cannot stand beets, carrots and onions from the fact that they came across them precisely in the form of an incorrect, too large piece in the soup.
Beet cubes in borsch, for example, not only look ugly - somehow unevenly cooked, they also spoil the taste. Because you put a spoon in your mouth, you understand that borscht is separate, sweet-fresh beets are separate.
It also happens with carrots and onions. And also - with large greaves. Because the crackling is small, crunchy, it's actually delicious. A large piece of bacon, lightly fried, and then boiled (if it was added to soup or stewed cabbage, or something else) is a completely different matter.
By the way - one more nuance: the islands of fat on the soup, beautiful, golden, look attractive. however, when there is an excess of fat, then after the first try there will be disgust. And then this reaction happens when a person just sees fat.
What triggers of ‘disgusting’ have you encountered? What instantly kills your appetite?