Flavor Layering - Treatments
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A fundamental consideration to layering flavors is the treatment of the individual
ingredients in a recipe. Knowing HOW to treat the ingredients, or the processes
used, is the next consideration to producing awesome tasting dishes. How does wet
cooking (boiling, steaming, poaching, braising, etc.) vs. dry cooking (baking,
searing, roasting, frying, etc.) develop, enhance or blend the flavors of the
ingredients in a dish?
Below are the primary considerations I think through whether developing a new dish
or cooking an old favorite where I want to pack the most punch of flavors.
CARAMELIZE your aromatic roots. Caramelizing is a “dry” browning process
bringing out the natural sweetness in foods, and intensifies flavors and aromas.
When a recipe calls for sautéed onions, shallots or garlic, cook them over medium
heat until they become golden. Doing so adds a tremendous flavor and aroma to
the dish."
Use (a little) real BUTTER. It has more flavor than canola or olive oil and when you
heat it, a nuttier flavor develops. Fats add a wonderful layer of flavor, and as long
as you use them sparingly and pour off or skim any extra, fats have a place in
healthy cuisine.
To bring the natural flavors of meats, vegetables, and fruits, ROAST them. After
roasting, pour off the fat and save those browned bits stuck to the bottom of the
roasting pan. These little nuggets are gold to a chef. To remove these, pour off the
fat, heat the pan to a medium heat, and deglaze the pan by pouring wine, stock,
broth or water in the pan. If deglazing with liquors, exercise caution because they
will flame up until the alcohol cooks off.
Most people cook everything on high heat, too quickly, and destroy potential
flavors. SLOW COOKING preserves not only flavors but nutrition as well. Other
than searing, sautéing, blanching or boiling, turn down the dial and cook most of
your food at lower temperatures. This prevents most of the volatile aromatic esters
from escaping, rending more flavor to your food, especially if you are using aromatic
vegetables in braising.
POACHING in white wine or chicken stock, flavored with a little citrus and herbs or
coriander, is a wonderful way to cook delicate fish, salmon, or chicken. Do not
discard the poaching liquid. Instead, reduce it (or cook it down until it is reduced in
volume), add a small amount of butter and some herbs for a tasty sauce.
BROWNING adds flavor to everything from rice to baked goods to meat. One
popular type of browning is searing, which is heating/caramelizing the sugars in the
meat or fish on high heat to lock in juices and flavor. This also develops a crust on
the outside. I typically coat the meat with a blend of salt, pepper, spices and herbs
to develop a crust. I finish the dish by either slow roasting covered in the oven or
braising on a low flame on the stove.
Another type of browning is TOASTING. Toasting is especially suited for nuts,
grains and whole spices. When toasting, remember that the difference between
toasting and burning is usually seconds. Greater care and a watchful eye must be
used when toasting in an oven, versus a pan on the stove. Toasting releases
natural oils and brings out intense flavors. Toast ingredients before you use them
in cooking.
Think through these the next time you are cooking. You probably automatically do
some, or most, of these things. However, if you are new to cooking or want to kick
your culinary skills up to the next level, these treatments should be helpful as they
are time-tested concepts dating back several hundred years.
ingredients in a recipe. Knowing HOW to treat the ingredients, or the processes
used, is the next consideration to producing awesome tasting dishes. How does wet
cooking (boiling, steaming, poaching, braising, etc.) vs. dry cooking (baking,
searing, roasting, frying, etc.) develop, enhance or blend the flavors of the
ingredients in a dish?
Below are the primary considerations I think through whether developing a new dish
or cooking an old favorite where I want to pack the most punch of flavors.
CARAMELIZE your aromatic roots. Caramelizing is a “dry” browning process
bringing out the natural sweetness in foods, and intensifies flavors and aromas.
When a recipe calls for sautéed onions, shallots or garlic, cook them over medium
heat until they become golden. Doing so adds a tremendous flavor and aroma to
the dish."
Use (a little) real BUTTER. It has more flavor than canola or olive oil and when you
heat it, a nuttier flavor develops. Fats add a wonderful layer of flavor, and as long
as you use them sparingly and pour off or skim any extra, fats have a place in
healthy cuisine.
To bring the natural flavors of meats, vegetables, and fruits, ROAST them. After
roasting, pour off the fat and save those browned bits stuck to the bottom of the
roasting pan. These little nuggets are gold to a chef. To remove these, pour off the
fat, heat the pan to a medium heat, and deglaze the pan by pouring wine, stock,
broth or water in the pan. If deglazing with liquors, exercise caution because they
will flame up until the alcohol cooks off.
Most people cook everything on high heat, too quickly, and destroy potential
flavors. SLOW COOKING preserves not only flavors but nutrition as well. Other
than searing, sautéing, blanching or boiling, turn down the dial and cook most of
your food at lower temperatures. This prevents most of the volatile aromatic esters
from escaping, rending more flavor to your food, especially if you are using aromatic
vegetables in braising.
POACHING in white wine or chicken stock, flavored with a little citrus and herbs or
coriander, is a wonderful way to cook delicate fish, salmon, or chicken. Do not
discard the poaching liquid. Instead, reduce it (or cook it down until it is reduced in
volume), add a small amount of butter and some herbs for a tasty sauce.
BROWNING adds flavor to everything from rice to baked goods to meat. One
popular type of browning is searing, which is heating/caramelizing the sugars in the
meat or fish on high heat to lock in juices and flavor. This also develops a crust on
the outside. I typically coat the meat with a blend of salt, pepper, spices and herbs
to develop a crust. I finish the dish by either slow roasting covered in the oven or
braising on a low flame on the stove.
Another type of browning is TOASTING. Toasting is especially suited for nuts,
grains and whole spices. When toasting, remember that the difference between
toasting and burning is usually seconds. Greater care and a watchful eye must be
used when toasting in an oven, versus a pan on the stove. Toasting releases
natural oils and brings out intense flavors. Toast ingredients before you use them
in cooking.
Think through these the next time you are cooking. You probably automatically do
some, or most, of these things. However, if you are new to cooking or want to kick
your culinary skills up to the next level, these treatments should be helpful as they
are time-tested concepts dating back several hundred years.
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