It's true. Size of all these things is super important. An example would be salt. Take the exact same salt and if it's bigger flakes, it's less salty (at least your perception is.) and then grind that up and wow, 10x saltier. It's about surface area. The more surface, the more flavor. Sometimes you want that, and well, sometimes you definitely do not. lol
It's all about surface area. There will be way more sauce sticking to farfalle than to fettuccine! So, if your pasta is a sauce delivery vehicle, go for more surface! Think radiatore!
Wowzah, tasting on cheeks and other areas than the tongue. I looove K-Dramas, there’s soooo much yummy looking foods … and now I know why they tend to eat full mouthfuls which is different than my usual way of eating. I do notice eating slices of a sushi roll is a tastier experience than biting off a piece. I’m having an AHA at this moment — cooks must also craft foods knowing whether the food is going to be eaten in small-sized bites or full mouthfuls. Soooo fun 🤩
Really enjoyed your analysis of flavor pairings, our biases developed through nostalgia and culture, and how AI tools here might actually be freeing in the kitchen to help explore more ways of putting those chemosensory teasers together!
reading this column coincided with my roommate, a professional chef, making a delicious dinner, which I ate while reading. as I made my way through the initial explanations about taste & flavor my mouth was having a delightful time with the way the pairing was done on my plate. the meal was infinitely better for understanding what my mouth, nose & esophagus were experiencing. a GREAT column! keep them coming!
Love this…80% of taste 👅 from smell — whahht, who knew?!? Now I know, good to know. Any tips for revitalizing one’s sense of smell. I notice mine appears to be lessening as I grow older, and admittedly I know you also something of a fabulous “apothecarist”. And I LOVE food—Thx so much, Chef❣️
Subject change 🙏🏼 I am a lover of the alchemical fermentation process and have finally entered the rabbit hole of sourdough bread. My first loaf is on its first rise.
I am also making a gluten free starter.
I am wondering what your thoughts are on making a have gluten free half gluten starter and bread. Using half of each of the flowers in the bread mix. Will i get the best of both?
It's true. Size of all these things is super important. An example would be salt. Take the exact same salt and if it's bigger flakes, it's less salty (at least your perception is.) and then grind that up and wow, 10x saltier. It's about surface area. The more surface, the more flavor. Sometimes you want that, and well, sometimes you definitely do not. lol
I always marveled at how pasta could taste so different, based on its shape.
It's all about surface area. There will be way more sauce sticking to farfalle than to fettuccine! So, if your pasta is a sauce delivery vehicle, go for more surface! Think radiatore!
Wowzah, tasting on cheeks and other areas than the tongue. I looove K-Dramas, there’s soooo much yummy looking foods … and now I know why they tend to eat full mouthfuls which is different than my usual way of eating. I do notice eating slices of a sushi roll is a tastier experience than biting off a piece. I’m having an AHA at this moment — cooks must also craft foods knowing whether the food is going to be eaten in small-sized bites or full mouthfuls. Soooo fun 🤩
Really enjoyed your analysis of flavor pairings, our biases developed through nostalgia and culture, and how AI tools here might actually be freeing in the kitchen to help explore more ways of putting those chemosensory teasers together!
reading this column coincided with my roommate, a professional chef, making a delicious dinner, which I ate while reading. as I made my way through the initial explanations about taste & flavor my mouth was having a delightful time with the way the pairing was done on my plate. the meal was infinitely better for understanding what my mouth, nose & esophagus were experiencing. a GREAT column! keep them coming!
Love this…80% of taste 👅 from smell — whahht, who knew?!? Now I know, good to know. Any tips for revitalizing one’s sense of smell. I notice mine appears to be lessening as I grow older, and admittedly I know you also something of a fabulous “apothecarist”. And I LOVE food—Thx so much, Chef❣️
Subject change 🙏🏼 I am a lover of the alchemical fermentation process and have finally entered the rabbit hole of sourdough bread. My first loaf is on its first rise.
I am also making a gluten free starter.
I am wondering what your thoughts are on making a have gluten free half gluten starter and bread. Using half of each of the flowers in the bread mix. Will i get the best of both?
Alalallall scented noted but love is in the air is a most secret ingredient