Download PDF by Karen Page & Andrew Dornenburg & Barry Salzman: The Flavor Bible

By Karen Page & Andrew Dornenburg & Barry Salzman

Winner of the 2009 James Beard booklet Award for most sensible e-book: Reference and Scholarship

nice cooking is going past following a recipe--it's realizing the way to season parts to coax the best attainable taste from them. Drawing on dozens of top cooks' mixed event in most sensible eating places around the nation, Karen web page and Andrew Dornenburg current the definitive advisor to making ''deliciousness'' in any dish. millions of aspect entries, equipped alphabetically and cross-referenced, offer a treasure trove of brilliant taste mixtures. Readers will learn how to paintings extra intuitively and successfully with components; scan with temperature and texture; excite the nostril and palate with herbs, spices, and different seasonings; and stability the sensual, emotional, and non secular parts of a unprecedented meal.Seasoned with tips, anecdotes, and signature dishes from America's so much imaginitive cooks, the flavour BIBLE is an essenti...

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Sour notes—whether a squeeze of lemon or a drizzle of vinegar—add sparkle and brightness to a dish. Balancing a dish’s acidity with its other tastes is critical to the dish’s ultimate success. Bitterness Humans are most sensitive to bitterness, and our survival wiring allows us to recognize it in even relatively tiny amounts. Bitterness balances sweetness, and can also play a vital role in cutting richness in a dish. While bitterness is more important to certain people than to others, some chefs see it as an indispensable “cleansing” taste—one that makes you want to take the next bite, and the next.

Of course, for me, that has all changed—I love all Indians. In Gujarat, at the end of cooking a curry, they would add a teaspoon of sugar and a half a lime. The first time I tasted this, it was awful—but then I found out that the cook of the house was a crappy cook! When I had it done correctly, it was delicious, and had a nice, mellow aftertaste. So, I incorporated lime into my cooking after eating Gujarati food in India. My kitchen is staffed by Punjabi women, who had a hard time using lime because it was not part of their cooking in Punjab.

So, if you want to add aroma to a dish, the best way is through sous-vide cooking [which cooks encased food at long, slow temperatures]. This method traps the aroma into what you are cooking without letting it escape. The problem is that sous vide is not available for home cooks. What a home cook can do is “sealed cooking,” where you take a heavy-duty freezer ziplock bag, put in what you want to cook with the liquid, then cook it over a steady heat on your stove. Another method that works is putting the bag in a pot with a single-cup water heater that goes to about 140 degrees Fahrenheit and, from time to time, stirring the water.

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