All posts tagged: fake flavours

FLAVOURS

Unlike the four basic tastes the number of flavours individuals are able to sense and taste are as numerous as the melodies on a Steinberg grand piano. The key distinguishing feature between taste and flavour is that the four basic tastes can still be identified by an eater pinching their nose. Flavours are totally dependant on olfactory air flow. No air flow – no flavour. Those suffering from a bad cold and bunged-up nose will become aware of the texture of food, they will probably be able to discern sweetness, sourness, saltiness and bitterness but miss out entirely on the more subtle, pleasurable and delightful flavours present in the dish. Just another reason to dislike the common cold! It is worth spending some time considering how food adds taste and flavour to our dishes. The flavouring of a dish, after all, begins and ends with our choice of ingredients. The success of a dish begins and ends with how it will taste. de gustibus et coloribus non est disputandum, tastes and colours are not open for …

SAVOURY

All savoury dishes are salty. A dish that tastes purely of salt without the savoury is unlovable rather like that mouthful of sea-water accidently swallowed on a sea-side holiday. Similarly, a savoury meal without any salt added is a sad culinary affair. Salt and savoury are like the ying and yang of the taste emporium, they are two sides of the same coin, the left hand and the right hand; different yet totally dependant on one another to deliver the ultimate taste experience in the realm of salty dishes. A leek soup made with water is the stuff of Victorian workhouses; the proverbial “watery” gruel that is a symbol of derision. Add a simple bone broth and the soup is transformed, as if my magic, into a warm, comfort food perfectly fit to grace the table of Royalty. Savoury flavours abound in all meat dishes (particularly in bacon), stews, bone-broths and interestingly non-sour fermented foods such as cheeses, cured meats (salami) and cured anchovies. If salt accentuates flavours in bold then savouriness as Michael Polan so …