Chapter 6

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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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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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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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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The Human Tongue

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The Human Olfactory System

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Factors Affecting Flavor Perception

Temperature Consistency Presence of contrasting tastes Presence of fats Color

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Compromises to the Perception of Taste

Age Health Smoking

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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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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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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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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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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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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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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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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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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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Vinegars

Wine vinegars Malt vinegars Distilled vinegars Cider vinegars Rice vinegars Flavored vinegars Balsamic vinegars

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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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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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Red Varietals

Cabernet Sauvignon Merlot Nebbiolo Pinot Noir Syrah Sangiovese

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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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Evaluating Wines

Aroma Flavor Body

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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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Beer

Made from: Water Hops Barley

– Malt Fermenting yeast

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Types of Beers

Ales– Pale – Brown

Lagers Porters Stout, Bock American pilsner European lager Belgian Lambic

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Selecting Beers to Use as Flavorings

Match beer to the food following these guidelines:– Tastes– Strengths– Opposites– Origins

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Brandy

Grape brandy– Cognac– Armagnac

Fruit Brandy– Calvados – Kirschwasser– Framboise – Poire – Slivovitz

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Liquors

Gin Rum Tequila Vodka Whiskey

– Blended– Bourbon– Canadian– Irish– Rye– Scotch

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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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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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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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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

Chapter 6

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