chapter 6 on cooking
depth of flavor
a broad range of flavors
brandy
grape, fruit
6 general principles distinguishing world cuisines
1. primary ingredients 2. religious influences 3. typical cooking nethods 4. cooking liquids 5. fats 6. flavorings
tannins
A naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, and fruit skins. About 50% of the dry weight of plant leaves are tannins. As a characteristic of wine, tannin adds both bitterness and astringency, as well as complexity.
oils
a fat that remains liquid at room temp, cooking oils refined from various seeds, plants, and vegetables
vintner
a wine maker
types of beers
ales (pale, brown), lagers, porters, stout, bock, american pilsner, european lager, belgian lambic
aromatic
an item added to enhance the natural aromas of a food; aromatics include most flavorings, such as herbs and spices, as well as some vegetables
seasoning (most common is salt)
an item added to enhance the natural flavors of a food without changing its taste
flavoring (herbs, spices, vinegars, condiments)
an item that adds a new taste to food and alters its natural flavors
spices (usually in dry form, whole or ground)
ant of a lathe group of automatic plants whose bark, roots, seeds, buds, or berries are used as flavoring
condiments
any item added to a dish for flavor. also cooked or prepared flavorings such as ketchup, mustard, relishes, bottled sauces
herbs (dry or fresh) use 1/2 to 1/3 dry herbs as you would use fresh herbs
any of a large group off aromatic plants whose leaves, stems, or flowers are used as flavorings
red wines
cabernet sauvignon, merlot, nebbiolo, pinot noir, syrah sangiovese
white wines
chardonnay, Riesling, pinot grigio, sauvignon blanc
age, health, smoking
compromises to the perception of taste
vegetable oils
cottonseed, peanut, grape seed, sesame seed, and soybean
olive oils
extra virgin, virgin, and pure
temperature, consistency, presence of contrasting tastes, presence of fats, color
factors affecting flavor perception
evaluating wine
flavor, aroma, body
liquors
gin, rum, tequila, vodka, whiskey
flambéing, cooking with alcohol
igniting bandy, rum, or other liquor so that alcohol burns off and the flavor remains
infused oils
infused with basil, garlic, citrus and spices
liquerus
made from herbs, fruits, nuts, spices, flowers, etc. In a base of neutral spirits brandy, rum or whiskey. Cream contains cream, Créme contains no cream but added suagat
beer
made with water, hops, barley (malt), fermenting yeast
sparkling wines
méthode champenoise, riddling, disgorging, charmat process, dosage
fortified wines
port, sherry, madeira, marsala
canola oil
rapeseeds
condiments
relishes and pickles, chipotle, chutneys, fish sauce and fermented black beans, ketchup, prepared mustards (yellow, dijon, whole grain), soy sauce, tamari, tahini
salt
rock, kosher, sea, sel gris, fleur de sel, smoked specialty salt
palate
the complex combination of smell, taste and touch receptors that contribute to a person's ability to recognize and appreciate flavors
aftertaste or finish
the final flavor
low notes
the most dominant lingering flavor
fermentation
the process by which yeast converts sugar into alcohol and carbon dioxide
vinification
the process of turning grapes into wine
middle notes
the second wave of flavor, more subtle
mouthfeel
the sensation created in the mouth by a combination of food's taste, smell, texture, and temperature
taste ( sweet, sour, salty, bitter, umami)
the sensations we detect when a substance comes in contact with the taste buds on the tongue
aroma
the sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose
top notes or high notes
the sharpest first flavors or aromas
umami
the taste sensation produced by monosodium glutamate, gives food a savory richness or meatiness
smoke point
the temperature at which a fat beings to break down and smoke
flashpoint
the temperature at which a fat ignites and small flames appear on the surface of the fat
roundness
the unity of a dish's various flavors
nut oils
walnut, hazelnut, and others
vinegars
wine, malt, distilled, cider, rice, flavored, balsamic