Learn the skill of sauce making.
To begin this process, start with an exercise program…taste testing. By exposing your taste buds to a variety of seasonings, you’ll increase your flavor recall and you will know what to add to develop the flavors that you desire.
(Start with items that you have on-hand in your cupboard or pantry.)
Set up a side-by-side comparisons to discover the subtle differences between varieties of sweeteners, salty flavors, and vinegars.
Sweet flavors – maple syrup, honey, agave syrup, molasses, etc.
Salty flavors – soy sauce, tamarind sauce, liquid aminos, Worcestshire sauce, etc.
Vinegars – fruit vinegars, balsamic, white wine, rice, red wine, white, etc.
Arrange the tasting items from mildest to strongest; taste them in this order.
*If you begin to loose sensation in either your taste buds or in your sense of smell, take a break. Drink some water or milk, eat a few plain crackers, bits of bread, or sniff coffee grounds to clear your pallet.
The Sauce Series is organized into three basic sauce categories; red, brown, and white. Each blog post contains recipes for several simple sauces to make and taste. Number three in the series includes in-depth tutorials about working with thickening agents. Finally, the series is wrapped up with a humorous cooking challenge modelled after one of my favorite cooking shows, ‘Chopped‘.
Sauce Series #1 – taste bud training