1. Exposure + Palate + Method + How
Create Flavor
Exposure + Palate + Method + How

2. we cook & eat it is romantic…

3. 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

4. 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

5. 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

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

7. components of flavor design

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

9. 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

10. addressing the senses with beef

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

12. 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

13. 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, , UT, United States