Layering flavour means, building different flavours into a dish at different times. A good dish will have sweet, salty, bitter, sour and umami flavours. For example, a good and balanced lasagna will have the sweetness from tomatoes, saltiness from parmesan, bitterness from red wine and so on. To achieve layers of flavour, it’s important to add ingredients at different stages. Taking time to caramelise onions will be rewarded later with wonderfully sweet oniony notes in the dish.
Another way to layer flavours is by using different cooking techniques at different stages; You could blacken an aubergine on a flame before adding it to a sauce, building in smokiness. Equally, you could make a quick and crunchy acidic Cucumber Pickle to add to umami-rich Parmesan Baked Cod.
This is something we will learn about in class and give you some great tips to useat home!
Why do we do this?
For people suffering a loss of appetite, the more flavour elements you can build into a dish the more chance there is of it being more appetising. Equally, for people who are suffering a dampened sense of taste, layering flavour creates more different elements for the mouth to experience, and they too may have more of a chance of enjoying it.