On food and cooking the science and lore of the kitchen ( PDFDrive ) 1120
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consideredascarriersofflavor,saucesforma
broad spectrum. At one end are simple
mixtures that provide a pleasing contrast to
the food itself, or add a flavor that it lacks.
Melted butter offers a subtle richness,
vinaigrette salad dressings and mayonnaise a
tartrichness,salsastartnessandpungency.At
the other end of the spectrum are complex
flavor mixtures that fill the mouth and nose
with sensations, and provide a rich
background into which the flavor of the food
itselfblends.Amongthesearethemeat-based
sauces of the French tradition, whose
complexitycomeslargelyfromtheextraction
and concentration of savory amino acids and
othertastemolecules,andfromthegeneration
of meaty aromas by way of the browning
reactions between amino acids and sugars (p.
778). Chinese braising liquids based on soy
sauce are similarly complex thanks to the
cooking and fermentation of the soybeans (p.
496), while the spice blends of India and
Thailand and the moles of Mexico typically
combine a half dozen or more strongly
aromaticandpungentingredients.
Improving Sauce Flavor Perhaps the most
common problem with sauce flavor is that
theredoesn’tseemtobeenoughofit,orthat
“there’s something missing” in it. Perfecting
theflavorofanydishisanartthatdependson
the perceptiveness and skill of the cook, but
there are two basic principles that can help
anyoneanalyzeandimproveasauce’sflavor.
Saucesareanaccompanimenttoa
primaryfood,areeateninsmallamounts
comparedtotheprimaryfood,and
thereforeneedtohaveaconcentrated
flavor.Aspoonfulofsaucealoneshould
tastetoostrong,sothatalittlesauceona
pieceofmeatorpastawilltastejust
right.Thickeningagentstendtoreduce
theflavorofasauce(p.596),soit’s
importanttocheckandadjusttheflavor
