Sauce design basics. Can anyone recommend a book or resource that emphasizes pairing flavors? In art there are color wheels, is there something similar for basic flavors like sweet bitter and so on? I'm well aware of the mother sauces, bases etcetera. Looking for something that edges past that without being too advanced. Some info on flavors that work with different textures would be useful too. I guess like a jumping off point from pic related.
Sauce design basics. Can anyone recommend a book or resource that emphasizes pairing flavors...
Julian Long
Elijah Nelson
Monitoring this thread desu.
Hunter Evans
here user this may be helpful
Gabriel Reed
Thanks user!
Xavier Roberts
the flavour thesaurus is good
Andrew Walker
Killer thread idea op, I don't know the answers to your questions, but very curious now myself
Christian Campbell
If you can make these sauces the best place to go is Escoffier, which should be extremely popular on Veeky Forums except there aren't any chefs on this board.
He has good narrative sections that explain some of the theory behind how he develops things too
Nathaniel Long
I should probably link
amazon.com
Nathaniel James
This looks tops thanks chef.
Owen Brown
bump
Adam Howard
Who made that bad fucking flow chart?
James Russell
But then what do they call Spanish sauce in France? This doesn't make sense
Liam Foster
>what do they call Spanish sauce in France?
Sauce Espagnole
Hudson Jackson
What's a good sauce to start with for, say, a porkchop?
Landon Lewis
>sauce duxelles
>tomato
This was clearly written by a retard or an ignorant American.
Brayden Thomas
It means tomato paste rather than whole tomato. It’s just badly written.
Austin Cruz
you missed that Spanish contains Creole, you FUCKING melt
Dominic Roberts
>book or resource that emphasizes pairing flavors
Flavor bible
Alexander Wood
>you missed that Spanish contains Creole, you FUCKING melt
So I did.
Ethan Hernandez
THANK YOU
although spanish/creole
Jason Morris
>creole
I thought creole base was carrots, onion, and green pepper? not celery.
Christopher Sanders
>creole base
I think you're probably talking about "trinity", which is what we call a mirepoix made of onions, bell pepper and celery. Other places tend to use onion, celery and carrot.
camelliabrand.com
I grew up around here and junk so you know I'm probably not wrong maybe
John Brown
>holy trinity
user you are right, I was confused. Thank you for your correction because I have been too stupid to google this for myself :)
Leo Gray
That pic is worthless. It doesn't tell you any ratios, techniques, or useful information, just groups shit up weirdly.
Landon Reed
I was just using it as an example, was hoping there were some decent flow charts out there a kin to a color wheel in art. Just something logical that could serve as a cheat sheet. In no way do I use that chart, it was a quick google for an image that had mother sauces.