Exposure + Palate + Method + How Create Flavor Exposure + Palate + Method + How

we cook & eat it is romantic…

Exposure + cooking often - with a variety of foods and methods eating everything and in vast combinations taste, think, understand, define perception the learning that takes place from a cook’s standpoint understanding flavor, taste texture developing benchmarks knowing what “good” is

Palate + learn how the palate communicates with the brain training to connect the experience to the flavor remembering flavors and logging with how learning why it tastes the way it does being able to analyze and recreate develop benchmarks

method + master technique each delivers a result at varying levels of intensity texture is derived and causes realization offers a vast variety of variance in experience creates expectations

how experimentation tried and true variation on a theme straight forward the creative process

components of flavor design

the syntax list the ingredients choose the style pick the method explore the result eat

the senses - sight - sound - smell - taste - touch - combo - emotion Visual Sound Aroma Feel sweet color crisp carmelization crunch salty temperature smooth savory crispy sour freshness chewy silky bitter dry grainy umami wet rich hard crackle pungent soft meat sticky foamy fizzy efervescent shiny dull method

addressing the senses with beef

savory texture juiciness crusty charred smoke key words savory texture juiciness crusty charred smoke

key words as associated with senses flavor maillard sweetness saltiness fatty buttery umami cooked blood feel lightly crisp soft - chewy the cuts oily moisture unctuous tender see char wetness color - interior heat doneness grain smell sweet smokey beefy - fat maillard savory texture juiciness crusty charred smoke

more key terms Barny - Aromatics associated with feces Astringent - Mouth-drying and harsh sensation Bloody - Taste associated with undercooked meat Brothy - Flavors and aromatics associated with boiled meat or soup stock Browned - Flavors associated with meat that is cooked more and charred on the outside Gamey - Taste associated with wild game meat Grassy Aromatic found in grass-fed animals Juicy - Sensation caused by meats with higher levels of juices Fatty - Sensation caused by various levels of fat in the beef Metallic - Taste associated with various metal flavors found in meat Oxidized - warmed over flavor Flavor of reheated meat Roast beef - Flavor developed in beef after holding at temperature for long periods of time Livery - Taste found in animal organs Curtis Maughan, Rossarin Tansawat, Daren Cornforth, Robert Ward, Silvana Martini ⁎ Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, 84322-8700, UT, United States