From 574ced2a3a68296c74961a0d585658677617953f Mon Sep 17 00:00:00 2001 From: Spencer Grimes Date: Wed, 25 Mar 2026 16:35:07 -0500 Subject: [PATCH] =?UTF-8?q?add=20Flavor=20Profile=20Formulas=20note=20?= =?UTF-8?q?=E2=80=94=20ten=20profiles=20as=20role=20principles?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit --- 23-Cooking/Flavor Profile Formulas.md | 148 ++++++++++++++++++++++++++ 1 file changed, 148 insertions(+) create mode 100644 23-Cooking/Flavor Profile Formulas.md diff --git a/23-Cooking/Flavor Profile Formulas.md b/23-Cooking/Flavor Profile Formulas.md new file mode 100644 index 0000000..47a18ba --- /dev/null +++ b/23-Cooking/Flavor Profile Formulas.md @@ -0,0 +1,148 @@ +# Flavor Profile Formulas + +Each profile is defined by its **fat + acid + aromatic character** — not specific ingredients. Identify two or three of these elements in a local market and the profile works. You do not need every listed item. + +The mechanisms behind why these roles matter are in [[Flavor Sense]]. When a specific ingredient isn't available, see [[Role Substitution Logic]]. + +## How to Identify a Profile in an Unfamiliar Market + +Walk the market and ask: +1. What fat is available? (Oils, animal fats, dairy) +2. What is the primary source of brightness? (Citrus, vinegar, fermented liquid, sour dairy) +3. What aromatics are here? (Alliums, ginger, dried spices, fresh herbs) + +Match those three against the profiles below. Garlic and onion are available almost everywhere — your secondary aromatic (ginger, dried spices, fresh herbs) is usually the deciding factor. + +--- + +## Mediterranean + +| Role | Principle | +|---|---| +| **Fat** | Neutral oil to cook; olive oil to finish or dress | +| **Acid** | Citrus (lemon primary) or wine-derived vinegar | +| **Aromatic** | Garlic + onion + dried herbs (oregano, thyme, rosemary, or any local herb equivalent) | +| **Signature** | Bright, clean, herbaceous | + +**Identify by:** olive oil on the shelf + lemon or wine vinegar + dried herbs + +--- + +## East Asian + +| Role | Principle | +|---|---| +| **Fat** | Neutral oil to cook; toasted sesame oil to finish | +| **Acid** | Rice vinegar or lime; soy sauce or fish sauce acts as a salt+acid hybrid | +| **Aromatic** | Garlic + ginger + scallion or leek | +| **Signature** | Savory-umami, sharp finish | + +**Identify by:** soy sauce or fish sauce + ginger + scallion or leek + +--- + +## Southeast Asian + +| Role | Principle | +|---|---| +| **Fat** | Neutral oil to cook; coconut milk or coconut oil for richness | +| **Acid** | Lime (primary); fish sauce as salt+acid hybrid; tamarind for deeper sour | +| **Aromatic** | Lemongrass + galangal or ginger + shallot + garlic + chili; fresh herbs (cilantro, Thai basil, mint) added off heat | +| **Signature** | Bright, herbaceous, complex heat, tropical | + +**Identify by:** lemongrass + fish sauce + fresh herbs available + coconut milk + +--- + +## Latin American + +| Role | Principle | +|---|---| +| **Fat** | Neutral oil or lard | +| **Acid** | Lime (primary); any acidic fermented liquid (pickle brine, vinegar) | +| **Aromatic** | Onion + hot pepper + cumin | +| **Signature** | Smoky, earthy, acidic punch | + +**Identify by:** cumin + lime + hot pepper (fresh or dried) + +--- + +## Middle Eastern / Levantine + +| Role | Principle | +|---|---| +| **Fat** | Olive oil (used liberally); tahini adds richness without additional heat | +| **Acid** | Lemon (primary); pomegranate molasses for sweet-sour depth; sumac (a dry sour spice — acid without any liquid) | +| **Aromatic** | Garlic + onion + warm spices (cumin, coriander, cinnamon, allspice) + fresh parsley or mint to finish | +| **Signature** | Warm, aromatic, earthy with bright lemon | + +**Identify by:** cumin + coriander + lemon + olive oil; sumac or pomegranate molasses if available + +--- + +## French / Continental + +| Role | Principle | +|---|---| +| **Fat** | Butter or cream if available; neutral oil otherwise | +| **Acid** | Wine, lemon, or mustard | +| **Aromatic** | Shallot or leek + garlic + soft herbs (parsley, tarragon, chives) | +| **Signature** | Rich, coating, aromatic | + +**Identify by:** butter + shallot or leek + soft fresh herbs + +--- + +## South Asian + +| Role | Principle | +|---|---| +| **Fat** | Ghee or coconut oil; neutral oil otherwise | +| **Acid** | Yogurt, citrus, or any tamarind-adjacent sour | +| **Aromatic** | Onion + garlic + ginger + warm spices (cumin, coriander, turmeric); spices are bloomed in fat before other ingredients | +| **Signature** | Warm, layered, complex | + +**Identify by:** turmeric + cumin + coriander + ginger; yogurt or tamarind for acid + +--- + +## West African + +| Role | Principle | +|---|---| +| **Fat** | Palm oil for authenticity (earthy, red); neutral oil otherwise; groundnut or peanut paste adds richness | +| **Acid** | Tomato (fresh or canned in large quantity) acts as both acid and sauce base | +| **Aromatic** | Onion + garlic + scotch bonnet or habanero; fermented paste (dawadawa or any local fermented condiment) adds depth | +| **Signature** | Deep, rich, spicy, earthy | + +**Identify by:** scotch bonnet or habanero + tomato as sauce base; palm oil if available + +--- + +## Eastern European + +| Role | Principle | +|---|---| +| **Fat** | Butter or lard; sour cream used as a finishing fat | +| **Acid** | Sour cream, pickled brine, or vinegar; sour-forward rather than citrus-forward | +| **Aromatic** | Onion + dill + caraway; garlic present but restrained compared to other profiles | +| **Signature** | Hearty, sour-forward, dairy-rich, warming | + +**Identify by:** dill + sour cream or pickled things + caraway + +--- + +## Standard American + +| Role | Principle | +|---|---| +| **Fat** | Butter or bacon fat; neutral oil otherwise | +| **Acid** | Apple cider vinegar or hot sauce | +| **Aromatic** | Onion + garlic | +| **Signature** | Simple, rich, direct | + +**Identify by:** butter + hot sauce + onion and garlic + +--- + +*Return to [[Weekly Planning Template]] · Substitution help: [[Role Substitution Logic]] · Mechanisms: [[Flavor Sense]]*