Understanding Aromatics - CHEF-1201-501 - Principles of Food Science Lab PDF

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7/6/2021

Understanding Aromatics - CHEF-1201-501 - Principles of Food Science Lab

CHEF-1201-501 - Principles of Food Science Lab

JW

Understanding Aromatics   Listen

 Knife Skills and Aromatics

What are aromatics? Cooking is all about taste and flavor. To add a depth of flavor to many dishes, you will use aromatics. What is an aromatic? Aromatics are combinations of vegetables and herbs (and sometimes even meats) that may be heated in some fat – like butter, oil, or coconut milk – at the beginning of a dish. The heated fat helps these ingredients release addictive aromas and impart deep flavors into the dish that's being cooked. Some of the more delicate aromatics, such as fresh leafy herbs, are added in at the end of cooking to retain their fresh flavor and appearance. Sauces, braises, curries, rice dishes, sautes, stir-fries, soups, stews, and stocks all typically start off with aromatics, which help form the flavor foundation of these dishes. They usually start with some combination of certain vegetables typical of the cuisine. For example, the French use garlic, onions, celery and carrots to create an aromatic mixture called MIREPOIX. However, cuisines all over the world use aromatics in various combinations to give their dishes a signature flavor. View this link to learn which aromatics are used by different cultures to create flavor: Aromatic ingredients

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7/6/2021

Understanding Aromatics - CHEF-1201-501 - Principles of Food Science Lab

Throughout the semester, we will use a lot of onions and their kin, which are the workhorses of the kitchen.Onions are a part of the Alliums family.Mixed in with your basic onions in almost every store is another allium called shallots, which many people assume are really just a small version of the red onion. And their proximity and lovely lavender hue might make that a reasonable assumption, but the fact is that the shallot is an elegant European cousin to the rest of the onions we know and love so well, and a really terrific addition to your cooking. While they are related, shallots differ from onions in some basic ways. First of all, unlike regular onions, which grow as single bulbs, shallots grow in clusters, more like garlic. They are a bit sweeter than regular onions, and their flavor is more subtle. This makes them especially good as a seasoning in raw applications like vinaigrettes or salads, where they add an subtle onion flavor without too much punch, or in slow roasted or braised dishes, where their sweetness can really enhance a dish without watering it down. Regardless, while both onion and shallot impart an onion flavor, they are not actually interchangeable. If you are using them as an enhancement, measured in tablespoons, as in a salad dressing, you can swap them out with little issue. But in a bigger cooked dish, the general thought is that you should use half the amount of shallot as you would onion when making substitutions. Now that we have discussed various aromatics, review the links below to learn how to cut various aromatics:

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