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