How important is texture or mouthfeel to you when evaluating a dish?
I know taste is all important but liquified filet mignon - while maybe tasty - is just wrong.
From what I gather at a cultural standpoint, texture seems to be amore important factor among the asian cuisines than american. Thoughts? I could be totally wrong.
One dish for me which I take to be a great example of the role of texture in cuisine is Ma Po Tofu. The contrast between the silky smooth tofu, slightly firm meat and sauce is the primary reason why this is a favorite.
Any personal examples?
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