Flavors and Textures

[Luscombe]

Not sure if this is the right place for this question/discussion but thought I would give it a shot. This is a new area for me. I know there is a lot of chemistry involved in culinary design and combinations so here goes.

I am looking for suggestions on food and or ingredient combinations that produce flavour explosions as you eat them, Some might describe this as layers of flavours that develop as you chew. Not sure I know how to explain this well. It's kinda like you take a bite and then go wow, that was really good and unexpected. Some examples of what I am talking about include combinations I have recently tried that fall into this category:

• Pulled pork, beans and coleslaw- this one has both soft and crunchy textures and different flavours from all three ingredients

• Soft taco, pulled pork, fresh pico de gallo, black beans, sour cream & sriracha mayonnaise- Again the fresh pico and other items create layers of texture and flavours that just burst out.

• Grilled pineapple salsa with red onion, peaches, cilantro, lime juice, jalapeno, cayenne pepper and sea salt served on a hard tortilla scoop. The pineapple is sweet and soft, peaches firm, the tortilla is crunchy red onion fills in the middle, cilantro and lime juice kinda tart, then the jalapeno adds a bit of heat at the beginning and the cayenne pops you at the end. This is really a greatly layered flavour and texture experience that develops as you chew and eat.

• Pork belly burnt ends glazed with bbq sauce- these have more flavour profile than texture, although the burnt end and caramelized BBQ sauce adds both texture and flavour layers.

So what other combination do you like and would recommend?

I am putting together a menu for a family party and would like to make some foods that will create some discussions and possible wow moments.

Even though I have been grilling and eating for many years, I have become curious about this area. I hope I have explained this well enough to gather a few suggestions.

In the cocktail arena, the Sazerac falls into this category along with lots of other mixed drinks, I guess bartenders call it mixology, and chefs call it culinary

Thanks in advance.

[tbob4]

A good Cuban sandwich with BBQ'd pork, grilled ham, grilled salami and white cheese. Put the meat and cheese on a quality bun in a panini maker. Open the sandwich and put fresh cold pickles, coleslaw and diced kalmata olives after grilling. This is a good recipe for the pork https://icuban.com/food/cubano_pork.html and this is the basics for the sandwich: https://icuban.com/food/cubano_pork.html The mix of flavors and textures is really good.

[Dan Deter]

Hmmm...I've never had a Cuban with the salami on it...that would definitely be an unexpected twist!

[Dewesq55]

To me a Cubano is pork, ham, swiss cheese, mustard and dill pickle.

[Texas Larry]

Here is an interesting site with s series of tutorials on just this subject. Been a while since I looked at it though.
https://forums.egullet.org/topic/414...ture-part-one/

[Donw]

In the BBQ video series Harry Soo talked a lot about building umami in our recipes. You might be interested in the section titled "SKIP THESE PARAGRAPHS IF YOU’RE NOT AN ALTON BROWN TYPE!" post here https://www.slapyodaddybbq.com/2012/...umami-brisket/

[parkerj2]

2 good resources I have at home: The Flavor Bible and Kitchen Creativity.

Only have a second to post, but it has led me in some cool directions.

[Troutman]

What you ask for is what every chef in the world is after, combining tastes and textures that both elevate and excite the taste buds. That then really boils down to the chemistry of cooking and the basics of flavor and taste. I really like the way Samin Nosrat approaches the subject by concentrating on salt, fat, acid and heat as the base elements of flavor and texture and the combinations thereof. Along with umami those components are what excite our taste buds. Your example of combining pulled pork (fat) with a tangy pineapple salsa (heat) is that basis being utilized.

I think you're on the right glide path, experiment with your basic ingredients. I won't overthink it however. Keep it straight forward and recognizable with an ingredient that provides that pop you are looking for. Good luck and let us know what you come up with!!

[Ahumadora]

+1 don't go over board with a whole lot of different ingredients otherwise you will lose track. Kiss.

[Luscombe]

2 good resources I have at home: The Flavor Bible and Kitchen Creativity.

Only have a second to post, but it has led me in some cool directions.

I just ordered both of these. Thanks, for the reference

[Luscombe]

What you ask for is what every chef in the world is after, combining tastes and textures that both elevate and excite the taste buds. That then really boils down to the chemistry of cooking and the basics of flavor and taste. I really like the way Samin Nosrat approaches the subject by concentrating on salt, fat, acid and heat as the base elements of flavor and texture and the combinations thereof. Along with umami those components are what excite our taste buds. Your example of combining pulled pork (fat) with a tangy pineapple salsa (heat) is that basis being utilized.

I think you're on the right glide path, experiment with your basic ingredients. I won't overthink it however. Keep it straight forward and recognizable with an ingredient that provides that pop you are looking for. Good luck and let us know what you come up with!!

This is a popular book. I tried our library system and I am hold # 87. May have to purchase it.
Thanks for the reference.

[parkerj2]

Luscombe it's a worthwhile purchase. This is another one I keep within easy reach on my counter. My wife and I cook almost every night and do a lot of "off the cuff" cooking, and SFAE is a good tool.

[Potkettleblack]

I think the Milk Street site/books deliver well on this, as Kimball was inspired by flavor bombs in cooking out in the world.

thai Gai Yang should have explosive flavor/textural contrast.

[fzxdoc]

I'm a big Milk Street fan as well. The recipes are amazing. Much better than the more tame CI fare especially since they booted CK off.

[Luscombe]

Anyone have any favourite recipes they have tried and liked that create the sensations I am seeking?

Surely not everyone is eating mashed potatoes and gravy
Photos of the grilled pineapple salsa in-process and served up attached.

Very colourful dish and layers of flavours and textures.

[tbob4]

Do this at the end of the meal:

https://pitmaster.amazingribs.com/forum/sneak-preview-for-members/756231-sneak-peek-new-recipe-grilled-s-mores-donuts

Put chocolate inside and coarse sea salt on the top. Maybe a habanero jelly, as well. I need someone to verify the claims of Huskee and you are the perfect candidate. I am telling you, he is really on to something and my mind is going wild with adaptations.

[HouseHomey]

Dumb question. Not a chance, for sure the opposite.

This is a life long work, struggle, experiment and training exercise to many an individual. The reason I cook today is because for decades I have been chasing my grandmas rice, beans, tortillas, salsa and chorizo with crunchy taters.

All of this is particular to an individual.

You my friend have officially fell down this Rabbit Hole.

Welcome.

edit: a favorite of mine is folding in salt and honey to mascarpone. Fold into that grilled stone fruit (fresh peaches are great) and berries with basil. Let refrigerate a couple hours or eat.

Not new but easy money. So, so good.

[Luscombe]

Do this at the end of the meal:

https://pitmaster.amazingribs.com/forum/sneak-preview-for-members/756231-sneak-peek-new-recipe-grilled-s-mores-donuts

Put chocolate inside and coarse sea salt on the top. Maybe a habanero jelly, as well. I need someone to verify the claims of Huskee and you are the perfect candidate. I am telling you, he is really on to something and my mind is going wild with adaptations.

This was just posted a couple of days ago. You need to find a different test subject

I lived in Jackson, MS for a couple of years and the big-ticket item at the county fair was deep-fried hamburgers with crispy creme doughnuts for the buns. Never even got close to the fairgrounds let alone eat one of those. Just thinking about it makes me go into insulin overload.

While I do love Smores, this is how I do them on the grill. The reeses P'butter cups take them over the top.

[tbob4]

That is fantastic!!!!!!

[Luscombe]

I think the Milk Street site/books deliver well on this, as Kimball was inspired by flavor bombs in cooking out in the world.

thai Gai Yang should have explosive flavor/textural contrast.

I will give Milk Street a try. Thanks for the reference.