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understanding flavor principles

Posted: Tue Sep 10, 2013 10:45 am
by ultragirl
One of the biggest deterrents to clean eating is not knowing how to bring out the best from our ingredients.

Another is boredom, which there's never a reason for. We can travel the world when we cook, without any time or effort.

Just getting a handle on a few basic flavor profiles can change your dietary life:

http://www.monkeydish.com/20-minute-uni ... principles


*Unexpected side benefit: the more understanding we have of flavor principles in general, the more perceptive we are of our own cravings and temptations and the better we can be at recreating, modifying, and otherwise palliating those urges with a thoroughly informed hit of something optimally satisfying. Half the time you probably just needed some salt or something. Or some brussels sprouts with a "Chinese" taste.

Re: understanding flavor principles

Posted: Tue Sep 10, 2013 11:37 pm
by muchidna
Texture can also be broken into categories, the main flavor profiles I use in prepared meals are
Stir fry, ginger, soy, chilli, lemin/lime, brown sugar
Indian, lots of spices, garam masala, comin, chilling etc
Salad/sandwich things, lettuce, olives, tomato, avocado, sauce and some bulky, textured protein source

I'm not very.susceptible to temptation, only time I eat dirty is when I need to get a chunk of calories still a few hours before bed