101 Things I Learned® in Culinary School by Louis Eguaras & Matthew Frederick

Author:Louis Eguaras & Matthew Frederick [Eguaras, Louis & Frederick, Matthew]
Language: eng
Format: epub
Publisher: Crown
Published: 2020-05-12T00:00:00+00:00

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Focus the flavor.

Counterpoint: Use sweet, cool, or creamy foods to counterpoint spicy foods, such as mango salsa with spicy jerk chicken, or cool sour cream with 5-alarm chili. Try counterpointing crunchy with creamy, tart with smoky, and acidic with fatty.

Deepen: Reduce (boil down/evaporate) a sauce or deglaze a pan after sautéing to bring deeper flavor to a dish.

Intensify: Foods such as sesame seeds and pine nuts can be pan toasted to intensify their flavor before adding them to a main dish. Toast whole, fresh spices such as cumin before you grind them.

De-sour: If a dish is too sour, adding salt may “distract” the tongue and send it in search of sweeter notes.

Moderate: To keep a very strong-flavored food, such as seafood in a risotto, from dominating other flavors in the same dish, par-cook it separately and add it later.

Punctuate: Acids activate the salivary glands, enhancing taste sensation. If a dish is too mild, try adding a splash of vinegar or citrus when finishing.

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