How To Cook With Aromatics - CHEF-1201-501 - Principles of Food Science Lab PDF

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7/6/2021

How To Cook With Aromatics - CHEF-1201-501 - Principles of Food Science Lab

CHEF-1201-501 - Principles of Food Science Lab

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How To Cook With Aromatics

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7/6/2021

How To Cook With Aromatics - CHEF-1201-501 - Principles of Food Science Lab

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 Knife Skills and Aromatics

How To Cook With Aromatics How to Cook with Aromatics There are two simple rules for how to prep or chop aromatics: If you plan on fishing the aromatics out of the final dish, like in a stock, don’t worry too much about chopping. Halve the onion or chop a carrot into 3 or 4 pieces, but there’s no need to worry about fine knife work. You can even throw a whole sprig of thyme in – the leaves will come off and you can easily remove the stem before serving. 2. If the aromatics will be a part of the final dish, then you’ll want to finely dice or chop them. The extra surface area means it’ll release more flavor in a shorter time, plus the smaller size means it’ll melt into the textures of the final production.

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Using aromatics is the key to building flavor. Here are some tips from the editorial director for America's Test Kitchen: STIR: Give your mixture an occasional stir and be ready to adjust the heat if you feel it's going too slowly or too quickly. ADD IN PHASES: Think about things that really are going to benefit from more time (like tough vegetables) and those that are going to benefit with less time in the pot (such as tender squash). BE CAREFUL: Be careful with the carrots and the celery. Celery can get very grassy and a little bitter. That can be a good thing depending on what else is coming, or it can be a bit much. And carrots can get very, very sweet. That's OK if there's some heat or acidity for balance. SAUTE OR SWEAT--Depends on the dish: The flavor's will be of a more pure vegetable taste without the Maillard reactions, browning, caramelization. Or the flavor could be lacking if you don't brown those vegetables. It depends on what is coming later. SIZE MATTERS: Similarly sized pieces (of onion, carrot, celery, leek) will cook in about the same time. You don't want to put in 1-inch pieces of celery and grated onion at the same time — that's probably not going to work. Besides, the cut affects texture, which some food experts believe affects flavor — or at least our perception of flavor.

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How To Cook With Aromatics - CHEF-1201-501 - Principles of Food Science Lab

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