“Pipping Hot” – No!
Accepted that food needs to be cooked correctly – to the correct temperatures in accordance with health and safety guidelines etc.
But… serving food at high temperatures stifles taste
The University of Leuven in Belgium demonstrates that “the perception of taste decreases when the temperature rises beyond 35C”. With very hot food it is possible that the burning feeling “masks” taste sensations, because it works as an alarm signal to warn us about the danger hurting ourselves. “Perhaps we do taste at such temperatures,” he says, “but we don’t pay attention to it because we become worried about the burning feeling.”
Prime examples of this can be tested in your own kitchen – examples –
if meat is served hot it looses taste – it should have been rested, which cools it down… if you are served hot meat it’s plainly wrong as it hasn’t rested – or it’s been reheated and will have been “un-relaxed” if such a word exists? The french saying “let it rest for nearly as long as it was cooked”. The gravy should be hot – it will heat it up…
Leek and potato soup – this is a definite – no wonder it’s served cold as Vichyssoise – if this soup is over the magic 35 – 37c it has no taste… and my peas puree is the same – hot no taste – warm tastes great.
Try it for your self – it’s true…
food definitely tastes different at different temperatures and HOT is NOT always good at all…
forget pipping hot – it’s not good for the taste…
but I don’t advocate serving food cold