https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/Recent content in Flavor, Seasoning and Menu Design on Teddy Rook Bookhttps://teddyrookbook.com/img/share.jpghttps://teddyrookbook.com/img/share.jpgHugoenhttps://teddyrookbook.com/culinary/flavor-seasoning-and-menus/tastes/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/tastes/Sweet, sour, salty, bitter and umami are tasted on the tongue; most of what we call flavor is aroma, smelled from the back of the mouth. Flavor, Seasoning and Menu Design · Culinary Ladderhttps://teddyrookbook.com/culinary/flavor-seasoning-and-menus/seasoning/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/seasoning/Salt makes food taste more like itself, acid brightens, fat carries flavor, and heat (both chile and cooking) adds depth. Season in layers. Flavor, Seasoning and Menu Design · Culinary Ladderhttps://teddyrookbook.com/culinary/flavor-seasoning-and-menus/tasting-adjusting/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/tasting-adjusting/Taste with a clean spoon every time, often; fix flat with salt or acid, too salty with more unsalted base, too sour with sweetness or fat. Flavor, Seasoning and Menu Design · Culinary Ladderhttps://teddyrookbook.com/culinary/flavor-seasoning-and-menus/herbs-spices/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/herbs-spices/Hardy herbs go in early and tender herbs at the end; toast whole spices to wake them; about 1 part dried herb replaces 3 parts fresh. Flavor, Seasoning and Menu Design · Culinary Ladderhttps://teddyrookbook.com/culinary/flavor-seasoning-and-menus/seasonality/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/seasonality/Food tastes best and costs least at the height of its season; menus change with what farms and markets have. Flavor, Seasoning and Menu Design · Culinary Ladderhttps://teddyrookbook.com/culinary/flavor-seasoning-and-menus/menu-writing/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/flavor-seasoning-and-menus/menu-writing/Balance the menu in methods, colors, richness and station load; describe dishes honestly; price from food cost; and look at what sells. Flavor, Seasoning and Menu Design · Culinary Ladder