Selecting the Best Solutions
I find the concept of stepping back from the problem to reflect helpful when trying to attain the right flavor profile of a vinaigrette for example. When students combine vinegar, mustard, garlic, oil, salt and pepper and begin tasting for a balanced flavor, the subtle balance needed can be difficult to achieve after four or five tastings if the viaigrette is too sharp, too hot or too salty. I them tell it is important to step back, give their taste buds a break and evaluate/reflect on what is known and possible soultions. Their thought process(and taste buds) can become more clear and help them make viable choices to solve the imbalance.
Jean,
Like your approach to helping the learn the "whys" of what you are teaching. A couple of mess ups will show them why they mix ingredients in a certain way and from there on they will be focused on what you are sharing with them.
Gary
Gary Meers, Ed.D.
Sometimes I have pastry students who do not understand a certain mixing method or why we use that method. They don't see the point of why we can't just mix everything together.
Their problem/question: Why can't we just mix it all together, seems like it should come out the same way.
My answer: *take a step back from the mixing method*. Mix it your way, and use perhaps another method while using the same set of ingredients. What are the results? Differences?Can you understand why it is important to use the proper method?
I agree. At times when one is in a feflective thought process, a better solution arises.
John,
Thank you for this excellent example of how to problem solve. Stepping back, reflecting and internalizing are three important parts of coming up with solutions to problems. In this case it is the perfect vinaigrette for that dish.
Gary
Gary Meers, Ed.D.
