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fandomhigh2014-01-24 12:31 am
sharp_as_knives) wrote in fandomhigh2014-01-24 12:31 am
Entry tags:
Flavors, Food Choices, and Menu Planning - Friday, 4th period
When everybody had gathered around the counter again, Hannibal nodded and began.
"Last week we covered the basic tastes. Of course, no food is simply one or the other. Even foods that are mostly one particular taste will have differences. A lime and a lemon, for instance, are both mostly sour, but they don't taste the same.
"Quite a bit of that difference is down to smell; scent is a vital part to cooking. Also, every food is a different combination of the basic tastes." He placed a number of dishes in front of them.
"Today we will focus on bitter tastes. Both because they seldom get much appreciation on their own," he grinned at Rilla, "and because they are first alphabetically." He indicated each of the dishes.
"Olives are naturally quite bitter. Once cured, traditionally in brine or salt, they maintain a bit of the salty flavor as well as their bitterness.
"Radiccio. Often served in Italy grilled in olive oil; grilling cuts its bitterness somewhat. You will also see it in salads to give them a bit of color. You wouldn't want a salad containing nothing else, but they can be quite a nice addition.
"Artichokes. You may often see the hearts marinated, but grilled or steamed they maintain a stronger - although not unpleasant - bitter taste, combined with a very slight sourness.
"Coffee. Bitter, but with a much more complex combination of flavors. It can be affected by the region of origin of the beans, how long they are roasted, and how they are brewed. It can be floral, or citrusy, or with notes of any number of flavors. We could do an entire class on just this, but not right now." He smiled.
"And dark chocolate. This particular blend is eighty-five percent cacao. Obviously it has some sweet tones to it, although probably not as much as you would expect.
"So." He nodded them towards the foods. "Taste them, take note of the bitterness and how it interacts with the other flavors, and how each food's bitterness differs from the others. Ask questions if you have them. Then choose one of these, find a recipe, and make me something." He chuckled. "Again, feel free to ask questions."
"Last week we covered the basic tastes. Of course, no food is simply one or the other. Even foods that are mostly one particular taste will have differences. A lime and a lemon, for instance, are both mostly sour, but they don't taste the same.
"Quite a bit of that difference is down to smell; scent is a vital part to cooking. Also, every food is a different combination of the basic tastes." He placed a number of dishes in front of them.
"Today we will focus on bitter tastes. Both because they seldom get much appreciation on their own," he grinned at Rilla, "and because they are first alphabetically." He indicated each of the dishes.
"Olives are naturally quite bitter. Once cured, traditionally in brine or salt, they maintain a bit of the salty flavor as well as their bitterness.
"Radiccio. Often served in Italy grilled in olive oil; grilling cuts its bitterness somewhat. You will also see it in salads to give them a bit of color. You wouldn't want a salad containing nothing else, but they can be quite a nice addition.
"Artichokes. You may often see the hearts marinated, but grilled or steamed they maintain a stronger - although not unpleasant - bitter taste, combined with a very slight sourness.
"Coffee. Bitter, but with a much more complex combination of flavors. It can be affected by the region of origin of the beans, how long they are roasted, and how they are brewed. It can be floral, or citrusy, or with notes of any number of flavors. We could do an entire class on just this, but not right now." He smiled.
"And dark chocolate. This particular blend is eighty-five percent cacao. Obviously it has some sweet tones to it, although probably not as much as you would expect.
"So." He nodded them towards the foods. "Taste them, take note of the bitterness and how it interacts with the other flavors, and how each food's bitterness differs from the others. Ask questions if you have them. Then choose one of these, find a recipe, and make me something." He chuckled. "Again, feel free to ask questions."
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!
Re: Cook!