Week 2: Flavor Balancing is QUEEN!

The focus of this week's class was learning to taste and flavor balance our kitchen creations. We practiced on a variety of mediums to learn this intricate part of cooking. 

Plant-Based Milks

    We had the wonderful opportunity to make 3 different nut/grain/seed milks this week: oat, hemp, and almond. I chose to make the almond milk. After soaking 1 cup of almonds overnight, we drained them and then added 2 cups of fresh water to a blender. Following blending, we then used a nut-milk bag (also known as a micron-bag) and squeezed out the milk. The remaining pulp was reserved for crackers. To balance the flavor and the milk (fat), I added 1 tsp of vanilla (acid), 1 tablespoon of maple syrup (sweet), and a pinch of flake salt. The result was a very palatable almond milk with a nice vanilla flavor. I reserved 1 cup of milk and added 1/4 tsp soy lecithin, which helps to emulsify the fats and prevents separation for future use. The lecithin added a smoky and slightly oily mouthfeel that was palatable for me but was not as well-received by all. 

    The reserved almond pulp was combined with olive oil (fat), ground flax, salt, and parsley and baked (heat). The resulting cracker was nutty and quite appetizing. An additional technique to achieve a crispier cracker would be to allow the pulp to dry out overnight which removes excess moisture. 

Almond (left), Hemp (middle), and Oat Milks (right)

Blanching

During lab, my classmate blanched green beans (shown below) and mixed them with toasted mustard seeds, coriander. Blanching is a wonderful way to preserve color and crispness in your veggies! I really enjoyed the mustard seed flavor from this recipe (so did my 12-year-old son!) 

Searing 

Achieving the perfect sear incorporates a few important tips. First, your pan needs to be hot- but not smoking. To test the heat, use a water drop method by dropping a small amount of water into the pan; it should jump around and evaporate instantly. Secondly, patience is key- resist the urge to flip anything too soon. Lastly, make sure your oil has a high smoke point ( avocado, butter, coconut, and non-EVOO olive oil). Smoke points preserve the phytonutrients in the oil, which are very susceptible to heat. 

Seared croquettes made with buckwheat, caramelized onion, and potato. Topped with avocado parsley sauce

Sweating

We learned how to sweat mushrooms in class and produced the delectable morsels pictured below. Sweating allows the moisture in the mushroom to escape and creates a nice crisp golden brown sear. 

Sautéing

Sautéing is a cooking method that involves cooking food quickly with a small amount of fat or oil using medium to high heat and a pan. The resulting texture is moist and al dente to the bite. 

Deglazing

I practiced deglazing while making a lovely bright zucchini and fennel soup (pictured above). I began with sautéing and sweating the mirepoix (shallots, carrot, and celery). Once sweaty and aromatic, I added the 4 cups of broth to the pan and brought it to a quick boil. Deglazing adds flavor depth to the soup by removing some of the cooked flavor that was stuck to the bottom of the pan during sautéing. I allowed the soup to cool and transferred it to the blender. The finishing touches were a lemon wedge (acid) and a rough chop of Italian parsley. A suggestion might be a drizzle of milk (cream, whole or, in our case, fresh hemp milk) to add in fat to finish off the flavor balance. 

Steaming and Roasting, Baking and Broiling

Steaming is a method of cooking that uses direct contact with steam via a pan and steamer basket. This resulting product is moist and has reserved flavor and nutritional density.  Roasting is completed in a high-heat oven, generally for 15-20 minutes. Often, a sheet pan with drizzled oil is used. Roasting yields a dry or slightly crisp product. Some veggies I prefer to steam are corn and carrots to retain color and moisture. I prefer to roast asparagus and cauliflower to add a crisp, smoky flavor. Baking requires a longer length of time to cook things such as bread, pies, and cakes.