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Flavor Crash Course

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Flavor Crash Course (Week-by-Week)

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Course

Flavor Crash Course (Week-by-Week)
Flavor Crash Course

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Ground Rules

UNIT 1: What is Flavor?

The Components of Flavor
Taste Combinations
Other Factors Affecting Flavor
Favorite Flavors
It’s all about balance.
Taste Saturation
RECIPE: Ginger Bacon Breakfast Slaw

UNIT 2: Sourcing Ingredients & Stocking Your Pantry

Questions to Ask Your Farmers
Ingredients To Have On-Hand

UNIT 3: Aromatics: Their Purpose & Preparation

How to Prepare An Onion
How to Prepare Celery
How to Prepare Bell Pepper
How to Prepare Scallions
How to Prepare Carrots
How to Prepare Garlic
How to Prepare Chili Peppers
How to Prepare Tomatoes
How to Prepare Ginger
Aromatics Around the World

UNIT 4: All About Spices

Blending Spices: Garam Masala (recipe)
Blending Spices: Tandoori Masala (recipe)
Blending Spices: Chicken Seasoning (recipe)
Blending Spices: Courtney’s Signature Indian Curry (recipe)
Accidental Over-Seasoning
Blending Spices: Mexican Blend (recipe)
Creating Your Spice Inventory
Blending Spices: Italian Blend (recipe)
Let’s talk about peppercorns…
Blending Spices: Herbs de Provence (recipe)
Flavor Profiles of Spices
Blending Spices: Ethiopian Berbere (recipe)
How long do spices last?
Blending Spices: Anytime Seasoning (recipe)
Whole vs Ground & The Storage of Spices
Quick Conversions
Blooming Spices
Quick Indian Dinner Formula
Roasting & Grinding Spices
How much should you use? And when?
Pairing Spices
Recipe: Spiced Indian Chickpeas

UNIT 5: All About Herbs

Uses of Different Herbs
Fresh vs Dried
Storage of Herbs
Brining

UNIT 6: How to Flavor Meat

Marinades
Searing
Dry Rubs
Resting
Fat Equals Flavor
Recipe: Honey Barbecue Sauce

UNIT 7: Game-Changers

Salt Early, Salt Often
Texture
Surface Area
Timing

Download Food Renegade’s Simple Salads
Download Real Food for Rookies by Kelly the Kitchen Kop
Homemade Mayonnaise
Honey Lavender Ice-Cream
Continuous Broth
A Crescendo of Flavor
Spicy Italian Meatballs

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