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제품 ≫ 시장규모 ≫ 조미, 요리
요리 기술 : 풍미의 기술
요리의 기술
- 조리법 : 온도와 시간
- 요리 Tip
- 일반적인 실수
- 스테이크의 기술
- 프렌치 프라이
- 그릴의 기술
- 분자 요리
- 수비드 기술
- 해롤드맥기 : 음식과 요리
- 모더니스트 퀴진
"남자 심장으로 통하는 길은 위장에 있다"고 한다. '자고로 먹여주면 사내의 마음을 잡을 수 있다'는 뜻이다.
Flavorful Cooking Techniques
The classic French cooking techniques listed below greatly amplify flavor creation (Maillard reactions) and enhance taste pleasure. Many cookbooks describe these techniques, and the Web has many excellent food sites for guidances.3,4,5 The success of The Sonoma Diet Cookbook demonstrates that flavorful cooking is a simple combination of tasty ingredients and classic flavor generation techniques, and you don’t need a culinary degree to learn them.3 And remember, tasty food is also more nutritious food; fragrant aromas and complex tastes increase digestive enzymes and food assimilation.6
• Brining
meat. Chicken, turkey, and even pork benefit from a salt, sugar, and spice soak. My standard mix uses kosher salt, brown sugar, Lawry’s Seasoned Salt, McCormick’s Garlic powder, and Italian Seasoning.
• Glazing
vegetables. Place vegetables (barely cover) in a flavorful stock, add a little butter, a teaspoon of sugar, and let the water slowly evaporate to form the glaze.
• Salt, salt, salt.
Salt everything at every step. Follow Emeril’s advice and season the flour, season the water you cook vegetables and pasta in, even salt meat (steaks) ahead of cooking; the sodium will disperse into the meat overnight in the refrigerator. You’ll be surprised by the greater depth of flavor and juiciness. If one must restrict salt, try the newer salt substitutes or make a mixture of 10 parts salt to 1 part MSG (Accent), and use to taste, surprisingly tasty even at a 50% reduction of sodium.
• Sweat (bloom) the spices.
Add a little butter to a pan, add the spice mix powder, heat, and stir for a few minutes. Blooming spices and herbs “rejuvenate” the flavor compounds and create more lipophilic flavors that resist evaporation during the cooking process. Bloomed curry powder is especially fragrant.
• Toast the spice then grind.
Toasting dramatically increase the flavor of nuts and grains. Experiment toasting slivered almonds, walnuts, pine nuts, cumin, coriander, sesame seeds, fenugreek, fennel, poppy seed, and mustard. Basmati rice, toasted in a little butter and spice, takes on a nutty and fragrant personality that survives the cooking process. Besides superior flavor, Basmati rice has a lower glycemic index than many other rice varieties; promoting a healthier blood glucose response.
• Roast.
High heat, properly applied, brings out the best in many vegetables and meats. Roasted root vegetables, asparagus, and broccoli are transformed—sweetness is enhanced and cookivore flavors emerge. The browning reactions, induced by sautéed meat, create flavor compound called the “fond.” Dissolve this flavoring agent with wine or stock and create a quick sauce.
• Caramelizing.
Refers to both sugar reactions products developed during high heat and sugar-protein-amino acid interactions (the flavorful Maillard and Strecker degredations in food). Caramelized flavors are best created using high heat and sucrose-based condiments.
• Braise.
Browning the meat, followed by a slow roast with aromatic vegetables and wine transforms tough meat cuts into melt-in-the-mouth tenderness, and just incredible flavor. Braising requires a specialized pot, however, a crock pot works beautifully. Braised short ribs are a sensory revelation; try the version by Charlie Trotter (short ribs with garlic mashed potatoes) found in the WJS.14
• Refresh.
Many canned and frozen foods carry off-flavors that reduce food pleasure. After much experimentation, I find that butter, lemon juice, and Old Bay Seasoning—all sweated first, will reduce the non-food flavors and aromas.
• Food Layering.
A flavor building technique used by professional chefs, whereby food pleasure is enhanced by creating a constant changing of flavor perception during each bite of food.4,7 Layering is achieved by using the same food, but cooked in two different manners, or adding two or three types of the same food (cheese) during cooking. The basic idea is to create complexity; humans as cookivores appreciate high flavor ingredients combined with high flavor cooking techniques. Classic stock preparation uses layering: roasting the bones, sweating the vegetables (aromatic ones), adding orosensory spices (pepper, thyme, and bay leave,) and wine, all at slow simmer. In a curry dish, for example, one could sweat the spice mix in butter to start the dish, and then add fresh curry powder at the end of the dish for additional aroma complexity and layering.
• Food saucing.
Mastery of simple, and even scary complex sauces, improve the taste, flavor, and pleasure of food.4 The following is the short list of essential sauces that everyone should master: 1. basic pan-fried reduction sauce (fond based); 2. pureed vegetable sauces (tomato-basil and pesto); 3. beurre blanc and rouge; 4. hollandaise and béarnaise; 5. mayonnaise (using Enova oil); 6. basic brown sauce; 7. vinaigrette; 8. compound butters; 9. fresh salsa; 10. Béchamel and cheese sauce (roux); and 11. simple browned butter and lemon sauce.
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