CH-114 Lab 3 Experimenting with Flavor Profiles

 Experimenting with Flavor Profiles

Plain Grain: White Rice

1. Rice & Soy Sauce (+ Tabasco)

    At first it was just very salty and gave the rice squishiness. When adding Tabasco to it I expected a lot more spiciness but there wasn't as much as I expected. It was also tingly on the mouth and got pretty sour.

    While the soy sauce offers umami flavors from amino acids like glutamate and saltiness, the rice adds starches that can give a delicate sweetness. Tabasco adds heat and acidity to the mixture since it contains vinegar and what I learned as capsaicin from chili peppers.










2. Rice & Guava (+ Butter)
    At first with just the guava, it just made the rice taste very sweet and sour. It made it very seedy, mushy, and chunky but yet still pretty bland. When adding the butter, it was bascially the same thing but a little saltier. In the mouth it was more oily and greesy than it looked.

    The basic sugars in rice give it a starchy texture and a hint of sweetness. Fruity aspects are added by guava, which include a blend of sugary and sour tastes from organic acids like malic and citric. Fatty acids and lactones are among the flavoring parts that give butter its creamy feeling to the overall mixture.








3. Rice & Olive Oil (+ Soy Sauce)
    Nothing much to this one really. When eating the rice with just the olive oil, it was very bland and "earthy" I guess you can say. When adding the soy sauce, it made it seem more greesy while adding the saltiness to the rice. This was probably the least favorite one.

    Because of substances like oleic acid and other phenols, olive oil contributes richness and a fruity, grassy flavor profile which gave me that "earthy" term. The savory umami notes from amino acids like glutamate and the salty taste from the sodium level of soy sauce is what plays into this.









4. Rice & White Sesame Seeds (+ Lemon Juice)


    With just the sesame seeds, it was already expected but it tasted just bland, seedy, and grainy. When adding the lemon juice, I might've added a lot more than intended because of probably wanting to really taste something. But it was very sour, tart, with a its own little kick to it. But at the same time still bland.

    White sesame seeds contain useful lipids and proteins, as well as nutty and somewhat bitter flavor. Lemon juice stimulates the mouth and adds acidity, mostly from citric acid, which balances the mildness of the rice and the richness of the sesame seeds, expanding the entire taste profile.






-What went well in this lab was that I had easily accessible things all over the kitchen to try. I liked how I was easily able to mix whatever and stay away from mixtures that my family and I would typically see on rice. This being that rice is a huge staple in Hawaii. 

-I wouldn't necessarily change anything in this lab. But it did make me more curious on how I may actually use these flavor profiles to create something new for the house. Something out of the ordinary for us. 

Comments

Post a Comment

Popular posts from this blog

CHICKEN CORDON BLEU -- FINAL Project Recipe (CH-114)

Image
T's CHICKEN CORDON BLEU If you're looking to elevate your dinner game with a dish that's both elegant and comforting, Chicken Cordon Bleu might just be the answer. This classic recipe combines tender chicken breasts filled with Swiss cheese and ham, coated with crispy breadcrumbs, and served with a luscious Dijon cream sauce. Here's how to master it: Ingredients: Breadcrumbs: - Panko breadcrumbs - 1/2 cup (for Super Easy) or 1 cup (for Quick Dredge) - Oil spray Chicken: - 2 small chicken breasts, about 6-7 oz (180-210g) each - Salt and pepper - 4 slices Swiss cheese - 4 to 6 slices of ham, approximately 2.5 oz (75g) Quick Dredge - 1 egg - 2 tsp plain flour Dijon Cream Sauce (Makes 1 cup): - 1 1/2 tbsp butter - 1 1/2 tbsp flour - 1 1/4 cups milk - 2 tbsp Dijon mustard - 3 tbsp Parmesan cheese, finely grated - Salt and pepper to taste Instructions : 1. Prepare for Golden Perfection:    Preheat your oven to 200°C/390°F (standard) or 180°C/350°F (fan). Spread Panko breadcru...
Read more

CH-114 M6 Lab 10

Image
  Baked Goods Experiment Ingredients: ½ cup cooked oats About 1 cup of guava 1 Tsp Baking powder 1 Tbsp Cacao powder ¼ Tsp Vanilla extract  1 Egg Flour ½ cup ½ cup brown sugar Steps: Pre-heat baking oven to 350 Cook oats in hot boiled water till desired texture Blend guavas together and then strain seeds out to just get the liquid Throw in baking soda, cacao powder, vanilla extract, and egg in a bowl and stir till it becomes a very thick liquid mix In a separate bowl, mix the cooked oats, brown sugar, and guava liquid together and stir until it becomes one Pour the bowl of oats into the bowl of the mix and stir together.  Finally mix in ½ cup of flour to rethicken the two mixes Add oil spray to pan and pour the mix into the pan and throw into the oven at 350 for 15-20 minutes Taste Test:  My first impression when cutting it up to eat was that it looked like acornbeef hash patty that made some of my family laugh. But as far as the taste, it was pretty bland. It was mi...
Read more

CH-114 M4 Lab 7

Image
M4 Lab 7  T's Special Oatmeal Ingredients: Chocolate Milk Oats Peanut butter Frozen blueberries Steps: Boil 1 cup of chocolate milk Throw in half cup of oats once milk comes to top boil Continue to lower heat and stir oats till the liquid soaks into the oats Once the oats come to a preferred texture, put in bowl I mixed in a spoon full of organic peanut butter and then just topped it with frozen blueberries  Taste test: For some reason it tasted very cookie-like with its own richness. It was mushy which is how I like to have my oatmeal. I liked how it looked like coco pebbles soaked and thickened in milk. I was able to taste the burnt parts where the oats were a little burnt and overcooked as well as the burn dairy part of it. But it wasn't anything too noticeable. When oats are boiled into chocolate milk the starch in oats absorbs water from the chocolate milk and undergoes gelatinization when heated. This process thickens the mixture, resulting in a creamier texture. The fib...
Read more