(3) Red Color - A great chili should have a good appearance. The color should be reddish or reddish-brown. If it is gray, yellow or any other non-reddish color,

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Up until now, you've used two of your five senses - sight and smell. The goal is to involve as many of the senses as possible in a balanced and good way. If you can hear your chili boiling even when there is no heat around, you may have created a solution to the world's energy problem.

(4) Taste - At the top of the judges' list of criteria is taste. The chili should taste really good. Taste refers to the ability to detect the flavor of foods. In the brain's perception of flavor, the sense of taste combines their less direct sense of smell. Again, there should be a balance between the senses.

The four typical taste sensations include sweet, salty, sour, and bitter. Some scientists believe that there is a fifth basic taste called "umami", which can be described as savory, meaty, or brothy. This fifth taste could easily be applied to chili.

(5) Aftertaste - The chili should leave a pleasant taste in your mouth after swallowing. An aftertaste is the persistence of a sensation of a flavor after the chili has passed out of contact with the sensory end organs for taste. A strong aftertaste is usually used to describe unpleasant flavors.

Spicy food can have notable aftertastes due to the spices used, such as chili peppers or curry. But, the aftertaste should not be bitter or metallic.

These are the five criteria for making a winning chili. The next time that you make your favorite recipe, judge your creation against these categories.

As a cooking tip, always print a copy of the recipe that you are going to make. Then, as you are cooking and make any changes, write those changes on the recipe. So when you make it next time, you'll know exactly how you did it.

And remember, the decisions of the Judges shall be final.

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Article Source: EzineArticles.com

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