add Flavor Profile Formulas note — ten profiles as role principles

23-Cooking/Flavor Profile Formulas.md

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+# 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]]*