The elements of taste
by Gray Kunz, Peter Kaminsky · first published 2001
3mentions
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2HN commenters
2015–2018first – last mentioned
50% recommend50% neutral
Identifies and describes the fourteen elements of taste, and features 130 recipes, each with comments on how they were created.
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…charcuterie, someone else mentioned Michael Ruhlman; his book _Charcuterie_ with chef Bryan Polcyn is excellent. _The River Cottage Meat Cookbook_ is also good. If you want to go deep into ingredients, _The Elements of Taste_ by Gray Kunz and Peter Kaminsky (and _The Flavor Bible_ by Karen Page and Andrew Dornenberg (I haven't personally read that one all the way through, though)). And you can always just pick up a culinary…
on “Common Git Problems and How to Fix Them” ↗…consider Maillard browning? And especially for ribs, smoke rings? BBQ is good, not just a little good but really good. Fancy? No. Good? Darned right. Why? As in Gray Kunz and Peter Kaminsky, The Elements of Taste, ISBN 0-316-60874-2, Little, Brown and Company, Boston, 2001. BBQ hits hard on all of sweet, sour, salty, hot (as in pepper), and onion and garlic. I apologize here because due to working on my startup…
on “The Secret to Ribs Is Already in the Kitchen: The Oven (2010)” ↗…(succulent) and is big on salt, black and/or hot red pepper, sweet, sour, fat, smoke, and the Malliard reaction. So, it hits really hard on nearly all the elements as in: Gray Kunz and Peter Kaminsky, 'The Elements of Taste'. For the secret, one of the pillars has been explained by some food chemistry -- keep the proteins in the meat fibers below 185 F. Do most of the cooking with the meat at about 160 F for melting the…
on “Why big-city barbecue is suddenly better than ever” ↗