I have in mind now two types of 'loved ones', to make a bit funny as well.
We know that our loved one, usually come as a pack together with the beloved "mother in law monster" that will never be easy on you when it comes about her life-long cooking skills. And now you are put face to face with the fact that you have to make the x-mas dinner and it has to be awesome.
Simple tricks for a pro-like dinner:
It would be logical to assume that the eating part – the biting, chewing, swilling and swallowing part – is the bit that tells how food tastes. Our mouth is a behemoth of flavour receptors, primed to transmit information to the brain. This tastes bitter, that tastes like strawberries – all that information is processed via the mouth, isn't it?
On the contrary, much research suggests that it is in fact our eyes leading the way, our tongues merely follow. "People's perception is typically dominated by what their eyes see", writes Charles Spence, Oxford professor of experimental psychology.
This seems to make sense. Our eyes see the food. They tell our brain what it will taste like via a whole series of learned and natural responses, and we taste what we think we should.
If you can't decide for the main dish, you have to think what everyone likes. Chicken for example is very common. If you want it more fancy, then you should consider rabbit or lamb, as they are both really easy to cook.
Don't be afraid to use the oven.
What many people don't know is that cooking with the oven is many times easier than the traditional way of cooking straight on the fire, because you have a constant temperature, and your time of reaction doesn't have to be so accurate as the oven cooking time is larger.
It always give a touch of "special".
There is no alcohol left in the food after cooking. Makes you look like a pro!
The main difference between traditional cooking and gourmet is the
elaborate presentations or high sophistication.
Make your dish look nice by arranging the ingredients of your meal "one on top of the other " .