I was taught to make the flavor profile of whatever I make into a triangle. High notes, medium notes, and base notes. But for me, flavors are more like an abstract painting in my head.
I was taught to make the flavor profile of whatever I make into a triangle. High notes, medium notes, and base notes. But for me, flavors are more like an abstract painting in my head. The last time I made chili, after adding the jalapeños all of a sudden the flavor had this addition of black spikes in the front of it. I decided to see what happened if I added molasses, and it created this waterfall effect with the flavors. But I'd added a bit too much and needed more spice, so I added some jalapeño juice. But that messed EVERYTHING up. My amazing flavor profile with layers of vertical blue strips, black spikes, green and purple spots, pink curves that meet into sharp points, and burgundy waterfalls had turned into this: https://imgur.com/a/lvnGt2v "MOM!" She helped and we turned the flavor edible again, however were unable to restore it to its former glory. But I found out that she doesn't experience the flavors like I do. To her it's just all categorized neatly into the triangle, and when I describe what's going on with the flavors of what I'm cooking she can *usually* run it through her brain's filters to interpret it into the triangle format. My sister is the same. That left me kind of shocked. They didn't get colors and shapes with the flavors? They don't get the motions along with it, the jerks, twists, flows, vibrations, anything? So now I'm curious what other people experience when tasting the flavors of their cooking. Am I the weird one? Are they the weird ones? Is everyone weird? submitted by /u/Fyre-Bringer [link] [comments]
