All content on this site is © use without permission is prohibited

  • LinkedIn Social Icon
  • Instagram Social Icon
  • Facebook Social Icon
Boulder Food Stylist, Denver Food Stylist, Food Stylist Denver, Food Stylist Boulder, Food Stylist, Food Styling Boulder, Food Styling Denver, recipe development, food styling, food stylist, colin barclay food styling, #foodstyling, #foodstylist, #Food

TASTE THEORY - FAT

December 15, 2016

Fat brings control, stability, consistency and so much more to taste. It becomes a container for all of the individual ingredients and tastes to converge. It can also allow ingredients and tastes to stay near each other without merging.

 

Sometimes you want individual ingredients to stay as they are and hold their particular flavor vs. all coming together to form a new one, it really depends on what your goal is. If you are making a roasted garlic and butternut squash soup then you may want to taste both ingredients very clearly. You immediately get a blast of sweet butternut squash while the roasted garlic slowly takes over the background. As it all washes down you are left with the subtle onset of nutmeg and sage.

 

This kind of time released, compartmentalized flavor is created…it is concocted, and fat is a very effective tool in doing so. Fat buys you time and space in the mouth. It’s like fat makes the mouth twenty times bigger than it actually is and you can give your tastes a running start if you want. You can set one up in the far left corner and one up in the far right corner so that they only come together when they’re being chewed.

 

Please reload

Recent Posts

June 2, 2017

April 9, 2017

March 29, 2017

January 8, 2017

December 15, 2016

October 11, 2016

June 9, 2016

Please reload

Stay Up-To-Date with New Posts

Search By Tags

Please reload