The Elements of Taste

The Elements of Taste

Gray Kunz, Peter Kaminsky

Language: English

Pages: 118

ISBN: 0316608742

Format: PDF / Kindle (mobi) / ePub


Four-star chef Gary Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. From "aromatic" to "floral herbal" to "picante", they have identified the 14 basic tastes in the chef's palate. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so that the reader will have not only the means for creating his or her own masterpieces, but also the language to describe what the inner dynamic of flavour is. Wine lovers have long had a vocabulary to describe the complexity of wines, but gourmands have had no such lexicon - until now!

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venison, pickled papaya, cream of wheat, white truffles, black beans, red peppers, white chocolate, duck breast, frog legs, chicken wings, veal feet, beef cheeks…enough food to have sent Gargantua and Pantagruel from the table with tummyaches. We had two goals, both of them equally important: the first, to devise a system that includes most of the tastes in the modern palate; the second, to simplify this system so that we didn't end up with so many tastes that we confused more than we explained.

Sugar Slice enough yellow tomatoes to yield 1 cup and set aside for garnish. Puree each color tomato separately in a blender, then strain through a fine sieve into separate bowls. Chill (in a bowl over ice). Season each puree liberally with salt, pepper, and sugar, then chill. Before serving, pulse coulis lightly in a blender to create a foamy appearance and adjust the seasoning. Keep seasoning and tasting for balance. GARNISH Kosher salt Freshly ground pepper 2 tablespoons extra virgin

AND CHEDDAR IN CHARDONNAY, LEMON THYME EMULSION COLD DIMINISHES TASTE. Heat exaggerates it. By combining a hot and cold treatment of the same main ingredient, you create a dynamic tension on the palate. In addition to those two aspects of the ingredient, we cook the zucchini and chop it in different ways: this gives us Simultaneous looks at all the taste possibilities of this ingredient. Think of it as culinary cubism. The Chardonnay, lemon thyme emulsion is a sweet variation on the classic

stored in a sealed container for future use. (It is very important to balance the tastes and to season particularly strongly. The recipe will be overly tangy if you don't.) SAUCE 2 cups braising liquid (see above) 3 tablespoons tarragon, chopped then measured 3 tablespoons parsley, chopped then measured 1 cup Papaya Pickle (page 238), drained, with 2 tablespoons pickling liquid reserved 2 tablespoons butter Kosher salt Heat the braising liquid over low heat. Add tarragon, parsley. Papaya

senses. A taste may be enjoyable and, for some of us, even ecstatic, but if you have too much you become drunk on it and lose the ability to enjoy and understand the fullness of the recipe. For the sake of simplicity we will also include the notion of sharp in this taste category. Horseradish is bitter but it's something else too, and that something else is sharp. Sharpness feels a little bit like bitter with some picante heat in the bouquet. It stops taste on the tongue but also reinforces the

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