That is why some chocolate chip cookie recipes call for a pinch of salt to balance the bitterness of the dark chocolate. Salt, for example, can be used to reduce bitter tastes. In the diagram to the right, the arrows indicate which tastes work to counterbalance one another. Without getting too carried away, try to incorporate at least two of the five contrasting tastes-sweet, salty, sour, bitter, and umami-to balance your dishes and drinks. Combinations like chips and guacamole, French fries with ketchup or a silky chocolate mousse served with a cookie or crumble are classic examples of our natural affinity for contrasting pairings of soft foods and foods with crispy or crunchy textures. The trick is to include at least one contrasting texture from each of these categories to give your dish dimension. Our team has identified sixty different types of textures that we have categorized into two main groups: soft and crunchy/crispy. Think about it: the dishes we find appealing often include a variety of textures, whereas dishes that lack texture can become boring after just a few bites. We are sensitive to the textures of everything we eat or drink.
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