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Cooking with Nik Sharma's Flavor Equation


blue_dolphin
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Starting this topic may give me a nudge to get into this book that I've had since it was released last fall.    

There's a topic for it over in the Cookbook forum where @TdeV shared the Couscous with Sesame-Roasted Carrots +Feta in this post

 

Today, I made the Baked Sweet Potatoes With Maple Crème Fraîche.  After tasting that maple-crème fraîche sauce, I knew I wanted an excuse to pour on more of it so I turned this side dish into a salad by serving it on a bed of curly endive.  

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The sauce has crème fraîche, maple syrup, lime juice, fish sauce and black pepper.  The roasted potatoes are topped with scallions, lime zest, Aleppo pepper and roasted peanuts (I had non so used cashews.)

I really enjoyed all the flavors in this.  

 

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Thank you! I copied a few recipes from the book (library) and this was one of them.

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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Today I picked an easy one: Blistered Shishito/Padrón Peppers with Bonito Flakes p 213

The other day, @liuzhoushared an episode of the BBC Food Programme about MSG that discusses umami synergy, something that Nik Sharma presents in graphic form and uses in this recipe by combining both soy sauce (Glutamate) and bonito flakes (5' GMP).  The soy sauce gets added to the hot pan at the end of cooking to thoroughly seasonsthe peppers and the sprinkle of bonito flakes make them rather addictive. 

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While cooking from This Will Make It Taste Good, @Shelby topped shishito peppers with Quirky Furki, Vivian's furikake-like seasoning that includes nori, sesame seeds, sesame oil, salt & vinegar potato chips and these same bonito flakes (or dried shrimp) and I'd say that's an upgrade to using just the bonito flakes alone. 

 

 

 

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@blue_dolphin  i did make the dish Baked Sweet Potato Maple Crème Fraîche.   I baked up two sweet potatoes but made the full recipe for the dressing.  I divided the dressing between the spuds and while the dressing is delicious, I'd say the full dressing recipe was too much.  But thanks for posting this as I will make it again.

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12 minutes ago, blue_dolphin said:

umami synergy,

I could not resist the urge to Google this phrase!

 

“Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters.”

 

So for those who are interested in following me down the rabbit hole

 

https://www.nature.com/articles/s41598-020-77107-w

 

Full disclosure – – I don’t like oysters nor champagne.😂

 

 

 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Posted (edited)
1 hour ago, Anna N said:

I could not resist the urge to Google this phrase!

 

“Based on measurement of umami compounds in champagnes and oysters we suggest that a reason why champagne and oysters are considered good companions may be the presence of free glutamate in champagne, and free glutamate and 5′-nucleotides in oysters.”

 

So for those who are interested in following me down the rabbit hole

 

https://www.nature.com/articles/s41598-020-77107-w

 

Full disclosure – – I don’t like oysters nor champagne.😂

 

 

 

 

 

Gotta love the authors' academic affiliation:  Department of Food Science, Taste for Life and Design and Consumer Behavior at the University of Copenhagen.  Bet they have good lab potlucks!

Edited by blue_dolphin (log)
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12 minutes ago, blue_dolphin said:

 

Gotta love the authors' academic affiliation:  Department of Food Science, Taste for Life and Design and Consumer Behavior at the University of Copenhagen.  Bet they have good lab potlucks!

Even as I was reading I was wondering how much was tongue-in-cheek. However it sent me off on a wonderful journey down multiple rabbit holes exploring the latest on umami. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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