![]() ![]() How do you know if flavors work together? If you are going for a delicate taste, avoid strong flavors that will mask it. I would advise following recipes if you are beginning into the realm of complex flavors-at least until you begin to feel comfortable understanding what the ingredients do.Įnvision what you want for the dish: if the main ingredient has strong flavor, like lamb, you will probably be fine adding potent seasoning like cumin, cinnamon, saffron, or rosemary. Simple is elegant, but sometimes complex is also beautiful! Indian curries and Mexican molés, for example, are extremely complicated but their flavors meld well. A dash of nutmeg would support, and the result is a tasty little sauce. The contrast is just enough to add balance and enliven, but not overpower. For example: heat cream (primary) then whisk in egg yolks and salt (secondary) to harmonize, then add a little lemon to contrast. ![]() ![]() Secondary flavors should enhance and support by either “harmonizing or contrasting” (Wayne Gisslen). The more flavors you use, the more difficult it is to balance and it can become muddled. Start with a main ingredient and build from there. ![]()
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