ratsrcute
Assistant Cook
- Joined
- Oct 5, 2007
- Messages
- 29
Hi,
I'm experimenting with a raw food diet. For one week I've been eating raw food, mostly gourmet-style dishes that I am purchasing from Whole Foods (I know, it's ridiculously expensive, but it seems to be a good way to get myself motivated for now). I'm starting to look into recipes.
I have what may be a very basic question about flavor theory.
I purchased some bean sprouts. By themselves, they are very tasty, but also have an unpleasant "grassy" or "hollow" taste which gets stronger in the aftertaste. So they aren't really very good by themselves. I can guess that what they need is balance from other ingredients. But here's the noobee question: what other kinds of ingredients? Acids? Sweetener? Spices? Salt and pepper?
Are there any good discussions of flavor theory (is that the right term?) on the web? Any books?
Thanks,
Mike
I'm experimenting with a raw food diet. For one week I've been eating raw food, mostly gourmet-style dishes that I am purchasing from Whole Foods (I know, it's ridiculously expensive, but it seems to be a good way to get myself motivated for now). I'm starting to look into recipes.
I have what may be a very basic question about flavor theory.
I purchased some bean sprouts. By themselves, they are very tasty, but also have an unpleasant "grassy" or "hollow" taste which gets stronger in the aftertaste. So they aren't really very good by themselves. I can guess that what they need is balance from other ingredients. But here's the noobee question: what other kinds of ingredients? Acids? Sweetener? Spices? Salt and pepper?
Are there any good discussions of flavor theory (is that the right term?) on the web? Any books?
Thanks,
Mike