Transcript ch 6
C H A P T E R SIX FLAVORS AND FLAVORING “ The number of flavors in infinite, for every soluble body has a peculiar flavor; like no other. ” – Jean-Anthelem Brillat-Savarin, The Physiology of Taste On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Flavors The combination of tastes, aromas and other sensations caused by the presence of a foreign substance in the mouth Flavor is to food what hue is to color and what timbre is to music On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 2 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Tastes The sensations we detect when a substance comes in contact with the taste buds on the tongue – Sweet – Sour – Salt – Bitter – Umami On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 3 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 4 FLAVORS AND FLAVORING The Human Tongue On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] 5 FLAVORS AND FLAVORING The Human Olfactory System On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Temperature Consistency Presence of contrasting tastes Presence of fats Color On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 6 FLAVORS AND FLAVORING Factors Affecting Flavor Perception Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Age Health Smoking On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 7 FLAVORS AND FLAVORING Compromises to the Perception of Taste Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Food Flavor Profiles Top notes or high notes – The sharpest first flavors or aromas Middle notes – The second wave of flavor, more subtle Low notes – The most dominant lingering flavor Aftertaste or finish – The final flavor Roundness – The unity of a dish’s various flavors Depth of flavor – A broad range of flavors On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 8 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Flavoring An item that adds a new taste to food and alters its natural flavors Flavorings include herbs, spices, vinegars and condiments On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 9 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Seasoning An item added to enhance the natural flavors of a food without changing its taste Salt is the most common seasoning On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 10 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Flavorings - Herbs and Spices – – Any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring Used either dry or fresh On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel Spices – – Any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring Usually used in dry form, whole or ground FLAVORS AND FLAVORING Herbs 11 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Flavorings - Condiment Any item added to a dish for flavor, including herbs, spices and vinegars Also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottled sauces and pickles On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 12 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Seasoning and Flavoring Guidelines Flavorings should not hide the taste or aroma of the primary ingredient Flavorings should be combined in balance, so as not to overwhelm the palate Flavorings should not be used to disguise poor quality or poorly prepared products Flavorings should be added sparingly when foods are being cooked over a long period of time Taste and season foods frequently during cooking On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 13 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Culinary salt or table salt Rock salt Kosher salt Sea salt Sel gris Fleur de sel Specialty salts – Smoked salt On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 14 FLAVORS AND FLAVORING Salt – The Most Common Seasoning Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Oils A type of fat that remains liquid at room temperature Cooking oils are refined from various seeds, plants and vegetables On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 15 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Types of Oils Vegetable oils – Cottonseed, peanut, grape seed, sesame seed and soybean Canola – Rapeseeds Nut oils – Walnut, hazelnut and others Olive oil – Extra virgin, virgin and pure Flavored (infused) oils – Infused with basil, garlic, citrus and spices On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 16 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Wine vinegars Malt vinegars Distilled vinegars Cider vinegars Rice vinegars Flavored vinegars Balsamic vinegars On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 17 FLAVORS AND FLAVORING Vinegars Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Relishes and pickles Chipotle Chutneys Fish sauce and fermented black beans Ketchup Prepared mustards – Yellow, Dijon, whole grain Soy sauce, Tamari Tahini On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 18 FLAVORS AND FLAVORING Condiments Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Selecting Wines to Use as Flavorings Cooking wines – Inferior product – Have added salt Do not cook with a wine that you would not drink On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 19 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Wines Beers Liquors Brandies Liqueur On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 20 FLAVORS AND FLAVORING Cooking with Alcohol Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Flambéing: Cooking with Alcohol Igniting brandy, rum or other liquor so that alcohol burns off and the flavor is retained – Never pour alcohol directly from the bottle – Heat liquor until warm before igniting – Tilt pan away from you then ignite flame – Allow flame to subside before finishing On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 21 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] Use quality products Pay attention to the cooking time once the wine or other alcoholic beverages have been added Brown foods before adding wine or other alcoholic beverages to finish a dish such as a sauce or stew Alcohol and acids in wine may interact with aluminum or cast-iron cookware On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel 22 FLAVORS AND FLAVORING Guidelines for Cooking with Wines and Spirits Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] International Flavor Principles Six general components help distinguish the essence of many world cuisines – Primary ingredients (proteins and starches) – Religious influences – Typical cooking methods – Cooking liquids – Fats – Flavorings On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel FLAVORS AND FLAVORING 23 Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint]