Post by mandie68 on Mar 18, 2012 23:47:25 GMT -5
• Flavor Boosters •
When we remove familiar flavors from our diet—such as wheat, milk, and eggs—we can toss in other ingredients to compensate. Most of these flavor boosters contain the fifth
taste, called umami (a Japanese word meaning “deliciousness”), and add depth and character to our food. In case you’re wondering, the other tastes are sweet, salty, sour,
and bitter. Anything that is aged, fermented, concentrated, or distilled tends to add loads of flavor.
Throughout the recipes, you will find several of these ingredients. Most are listed below, but look in the Appendix for the chart “Brand-Name Ingredients Used in This Book” to
see what I used to round out the included recipes.
• Broths
• Capers
• Cheese, especially aged cheese such as Parmesan or blue cheese
• Chiles (powder or whole): ancho, chipotle, green, poblano
• Citrus zest: from grapefruit, lemon, lime, and orange—their oils lend loads of flavor
• Garlic
• Herbs
• Horseradish (grated or sauce)
• Ketchup
• Mayonnaise (vegan)
• Miso: but not made with wheat or barley
• Mushrooms (fresh or dried)
• Mustard (both Dijon and good ol’ ballpark yellow)
• Nuts and nut oils
• Oil: corn (experts say cold-pressed corn oil resembles melted butter in color and flavor); grapeseed; olive; truffle; white truffle (tastes garlicky and really punches up flavor)
• Onions, especially caramelized or onion powder
• Picante sauce
• Pickle relish (dill or sweet)
• Pico de gallo
• Roasted red peppers (homemade or jarred)
• Salt, especially smoked
• Soy sauce (gluten-free)
• Smoked ingredients such as paprika and salt
• Tahini (sesame seed paste)
• Tomatillo sauce
• Tomatoes (especially fire-roasted, for fuller flavor)
• Tomato paste
• Wine and other gluten-free alcohols such as distilled liquor, liqueurs, and gluten-free beer
• Worcestershire sauce (gluten-free)
• Yogurt (coconut or soy-based versions if you’re dairy-free; see also “Basics: Homemade Ingredients”)
When we remove familiar flavors from our diet—such as wheat, milk, and eggs—we can toss in other ingredients to compensate. Most of these flavor boosters contain the fifth
taste, called umami (a Japanese word meaning “deliciousness”), and add depth and character to our food. In case you’re wondering, the other tastes are sweet, salty, sour,
and bitter. Anything that is aged, fermented, concentrated, or distilled tends to add loads of flavor.
Throughout the recipes, you will find several of these ingredients. Most are listed below, but look in the Appendix for the chart “Brand-Name Ingredients Used in This Book” to
see what I used to round out the included recipes.
• Broths
• Capers
• Cheese, especially aged cheese such as Parmesan or blue cheese
• Chiles (powder or whole): ancho, chipotle, green, poblano
• Citrus zest: from grapefruit, lemon, lime, and orange—their oils lend loads of flavor
• Garlic
• Herbs
• Horseradish (grated or sauce)
• Ketchup
• Mayonnaise (vegan)
• Miso: but not made with wheat or barley
• Mushrooms (fresh or dried)
• Mustard (both Dijon and good ol’ ballpark yellow)
• Nuts and nut oils
• Oil: corn (experts say cold-pressed corn oil resembles melted butter in color and flavor); grapeseed; olive; truffle; white truffle (tastes garlicky and really punches up flavor)
• Onions, especially caramelized or onion powder
• Picante sauce
• Pickle relish (dill or sweet)
• Pico de gallo
• Roasted red peppers (homemade or jarred)
• Salt, especially smoked
• Soy sauce (gluten-free)
• Smoked ingredients such as paprika and salt
• Tahini (sesame seed paste)
• Tomatillo sauce
• Tomatoes (especially fire-roasted, for fuller flavor)
• Tomato paste
• Wine and other gluten-free alcohols such as distilled liquor, liqueurs, and gluten-free beer
• Worcestershire sauce (gluten-free)
• Yogurt (coconut or soy-based versions if you’re dairy-free; see also “Basics: Homemade Ingredients”)