A delicious combination of all five tastes: We have the sweet of the onions and the red bell pepper, the sour/tangy notes of the citrus, the piquancy of the ginger and jalapeño, the salt from the bacon, the refreshing crisp bitter of brassica cabbage, all tied together with the umami of the butter…
In cooking, just as in life, it’s all about balance. And, just as in life, learning to balance is a skill. Luckily, cooking is easier than managing relationships. Lord knows! Ever wonder how a chef is able to whip something up without a recipe or without measuring ingredients? Have you ever wished you could do…
As we know, salt does more than make food taste salty. It also enhances sweetness and suppresses bitterness. If you add a little too much salt, you can balance it with sour, sweet, or spicy. Or you can diluting it with a little water, depending on the dish. Unbalanced dishes can be paired with accompaniments…
None of the following items actually contribute to taste, but they do affect our perception of the food and whether or not it “tastes” good or not. TEXTURE What words can we use to describe texture? How does texture affect your like or dislike of certain foods? Crisp Crunchy Smooth Buttery Creamy Greasy Gooey…
Let’s do a fun exercise! Number the flavors in order starting with #1 for your favorite. Just for fun, I’ve listed them here in order of my most favorite to least favorite. Let’s see how we compare! 🙂 ___ UMAMI ___ SPICY ___ SALTY ___ BITTER ___ EARTHY ___ HERBACEOUS ___ TANGY ___ SWEET ___…
Flavor is the combination of what you taste and what you smell. That said, flavor can also be affected by texture, temperature, and also, to put it quite frankly, the spirit—or in other words, your emotions (how you feel about it). So let’s talk about taste first. Your taste buds can sense 5 different unique…
There are a few more flavors that may have already come to your mind. SPICY The experience of “spicy” is caused by capsaicin, a chemical found in certain foods that excite neuroreceptors in the skin. For this reason, “spicy” isn’t actually a taste. It’s a neurological response to chemical stimuli, which causes burning and…
A delicious combination of all five tastes: We have the sweet of the onions and the red bell pepper, the sour/tangy notes of the citrus, the piquancy of the ginger and jalapeño, the salt from the bacon, the refreshing crisp bitter of brassica cabbage, all tied together with the umami of the butter…
As we know, salt does more than make food taste salty. It also enhances sweetness and suppresses bitterness. If you add a little too much salt, you can balance it with sour, sweet, or spicy. Or you can diluting it with a little water, depending on the dish. Unbalanced dishes can be paired with accompaniments…
In cooking, just as in life, it’s all about balance. And, just as in life, learning to balance is a skill. Luckily, cooking is easier than managing relationships. Lord knows! Ever wonder how a chef is able to whip something up without a recipe or without measuring ingredients? Have you ever wished you could do…
