Flavor: A Culinary Journey Through Exposure, Palate, and Method
Create Flavor
Exposure + Palate + Method + How
we cook & eat
it is romantic…
Exposure +
•
cooking often - with a variety of foods and methods
•
eating everything and in vast combinations
•
taste, think, understand, define perception
•
the learning that takes place from a cook’s standpoint
•
understanding flavor, taste texture
•
developing benchmarks
•
knowing what “good” is
Palate +
•
learn how the palate communicates with the brain
•
training to connect the experience to the flavor
•
remembering flavors and logging with how
•
learning why it tastes the way it does
•
being able to analyze and recreate
•
develop benchmarks
method +
•
master technique
•
each delivers a result at varying levels of intensity
•
texture is derived and causes realization
•
offers a vast variety of variance in experience
•
creates expectations
how
•
experimentation
•
tried and true
•
variation on a theme
•
straight forward
•
the creative process
components of flavor design
the syntax
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the senses
- sight - sound - smell - taste - touch - combo - emotion
addressing the senses with beef
key words
savory
texture
juiciness
crusty
charred
smoke
key words as associated with senses
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maillard
sweetness
saltiness
fatty
buttery
umami
cooked blood
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lightly crisp
soft - chewy
the cuts
oily
moisture
unctuous
tender
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char
wetness
color - interior
heat
doneness
grain
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sweet
smokey
beefy - fat
maillard
Astringent
- Mouth-drying and harsh sensation
Barny
- Aromatics associated with feces
Bloody
- Taste associated with undercooked meat
Brothy
- Flavors and aromatics associated with boiled
meat or soup stock
Browned
- Flavors associated with meat that is cooked
more and charred on the outside
Gamey
- Taste associated with wild game meat
Grassy
Aromatic found in grass-fed animals
Juicy
- Sensation caused by meats with higher levels
of juices
Fatty
- Sensation caused by various levels of fat in
the beef
Livery
- Taste found in animal organs
Metallic
- Taste associated with various metal flavors
found in meat
Oxidized
- warmed over flavor Flavor of reheated meat
Roast beef
- Flavor developed in beef after
holding at
temperature for long periods of time
Curtis Maughan, Rossarin Tansawat, Daren Cornforth, Robert Ward, Silvana Martini
⁎
Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, 84322-8700, UT, United States
more key terms
Embark on a sensory culinary adventure that delves into the intricate components of flavor design. From experimenting with exposure in cooking to mastering palate communication and various culinary methods, explore how these elements intertwine to create a nuanced understanding of taste and texture. Learn to decipher the language of the palate, develop benchmarks for flavor analysis, and unleash your creativity through tried-and-true experimentation. Addressing the senses through beef, discover the key words that define a truly savory experience, from juiciness to charred smokiness.
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Presentation Transcript
Create Flavor Exposure + Palate + Method + How
we cook & eat it is romantic
Exposure + cooking often - with a variety of foods and methods eating everything and in vast combinations taste, think, understand, define perception the learning that takes place from a cook s standpoint understanding flavor, taste texture developing benchmarks knowing what good is
Palate + learn how the palate communicates with the brain training to connect the experience to the flavor remembering flavors and logging with how learning why it tastes the way it does being able to analyze and recreate develop benchmarks
method + master technique each delivers a result at varying levels of intensity texture is derived and causes realization offers a vast variety of variance in experience creates expectations
how experimentation tried and true variation on a theme straight forward the creative process
the syntax list the ingredients choose the style pick the method explore the result eat
the senses- sight - sound - smell - taste - touch - combo - emotion Taste Visual Sound Aroma Feel sweet salty sour bitter umami color temperature freshness dry wet hard soft foamy fizzy shiny dull method crisp smooth chewy temperature crunch crackle carmelization savory sweet sour rich pungent meat crunch crispy silky grainy dry wet sticky temperature efervescent smooth hard temperature
key words savory texture juiciness crusty charred smoke
key words as associated with senses flavor maillard sweetness saltiness fatty buttery umami cooked blood feel lightly crisp soft - chewy the cuts oily moisture unctuous tender see char wetness color - interior heat doneness grain smell sweet smokey beefy - fat maillard savory texture juiciness crusty charred smoke
more key terms Barny - Aromatics associated with feces Brothy - Flavors and aromatics associated with boiled meat or soup stock Gamey - Taste associated with wild game meat Juicy - Sensation caused by meats with higher levels of juices Metallic - Taste associated with various metal flavors found in meat Roast beef - Flavor developed in beef after holding at temperature for long periods of time Astringent - Mouth-drying and harsh sensation Bloody - Taste associated with undercooked meat Browned - Flavors associated with meat that is cooked more and charred on the outside Grassy Aromatic found in grass-fed animals Fatty - Sensation caused by various levels of fat in the beef Oxidized - warmed over flavor Flavor of reheated meat Livery - Taste found in animal organs Curtis Maughan, Rossarin Tansawat, Daren Cornforth, Robert Ward, Silvana Martini Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, 84322-8700, UT, United States
