chapter 6
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On Cooking Flavors and FlavoringTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ 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
FLAVORS AND FLAVORING
C H A P T E R SIX
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand the basic principles of the
physiology of the sense of taste and smell– Recognize a variety of herbs, spices, oils,
vinegars, wines and other flavorings– Understand how to use flavoring ingredients to
create, enhance or alter the natural flavors of a dish
– Appreciate the flavor principles in a variety of international cuisines
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Tastes
The sensations we detect when a substance comes in contact with the taste buds on the tongue– Sweet– Sour– Salt– Bitter– Umami
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Human Tongue
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Human Olfactory System
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Factors Affecting Flavor Perception
Temperature Consistency Presence of contrasting tastes Presence of fats Color
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Compromises to the Perception of Taste
Age Health Smoking
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Flavoring
An item that adds a new taste to food and alters its natural flavors
Flavorings include herbs, spices, vinegars and condiments
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Seasoning
An item added to enhance the natural flavors of a food without changing its taste
Salt is the most common seasoning
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Flavorings - Herbs and Spices
Herbs – Any of a large
group of aromatic plants whose leaves, stems or flowers are used as a flavoring
– Used either dry or fresh
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Salt – The Most Common Seasoning
Culinary salt or table salt Rock salt Kosher salt Sea salt Sel gris Fleur de sel Specialty salts
– Smoked salt
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Oils
A type of fat that remains liquid at room temperature
Cooking oils are refined from various seeds, plants and vegetables
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Vinegars
Wine vinegars Malt vinegars Distilled vinegars Cider vinegars Rice vinegars Flavored vinegars Balsamic vinegars
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Condiments
Relishes and pickles Chipotle Chutneys Fish sauce and fermented black beans Ketchup Prepared mustards
– Yellow, Dijon, whole grain Soy sauce, Tamari Tahini
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Wines
Vinification Vintner Tannins Fermentation
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Wines of the United States
Most wines are named for the variety of grape that is used
The U.S. government requires that 75% of the wine comes from a particular grape
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Red Varietals
Cabernet Sauvignon Merlot Nebbiolo Pinot Noir Syrah Sangiovese
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
White Varietals
Chardonnay Riesling Pinot Grigio Sauvignon Blanc
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Sparkling Wines
Méthode Champenoise Riddling Disgorging Charmat process Dosage
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Fortified Wines
Port Sherry Madeira Marsala
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Evaluating Wines
Aroma Flavor Body
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Matching Food with Wine
Match wine to the food following these guidelines:– Colors– Tastes – Strengths– Opposites– Origins
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Selecting Wines to Use as Flavorings
Cooking wines– Inferior product– Have added salt
Do not cook with a wine that you would not drink
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Beer
Made from: Water Hops Barley
– Malt Fermenting yeast
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Types of Beers
Ales– Pale – Brown
Lagers Porters Stout, Bock American pilsner European lager Belgian Lambic
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Selecting Beers to Use as Flavorings
Match beer to the food following these guidelines:– Tastes– Strengths– Opposites– Origins
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Brandy
Grape brandy– Cognac– Armagnac
Fruit Brandy– Calvados – Kirschwasser– Framboise – Poire – Slivovitz
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Liquors
Gin Rum Tequila Vodka Whiskey
– Blended– Bourbon– Canadian– Irish– Rye– Scotch
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Liqueurs
Made from herbs, fruits, nuts, spices, flowers or other flavors
In a base of neutral spirits, brandy, rum or whiskey Cream liqueurs are made with cream Crème liqueurs contain no cream, but contain
additional sugar
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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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Cooking with Wines and Spirits
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
International Flavor Principles
“Every culture tends to combine a small number of flavoring ingredients so frequently and so consistently that they become definitive of a particular cuisine.”
Elizabeth Rozin, Ethnic Cuisine: The Flavor Principle Cookbook