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Layering flavor

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Posted by MaeyAnn on September 05, 2013 at 18:32:06:

In Reply to: Re: Layering flavor posted by drbbq on September 05, 2013 at 16:50:53:

Yeah it's just bbq but there are often at least four different layers of seasoning for competition, right? Injection or marinade or brine, rub, wrap, sauce, and smoke. Aren't they done to get a particular result and in a specific order? And a particular flavor? Don't they each contribute in their own way to how it tastes? Maybe the point is the flavor is not layered, it all ends up in one big flavor burst but I don't think so. I think there is a specific reason why some flavor processes or layering or "profiles" work better than others. Some I understand, like salt and fat and especially sugar, sort of, and others I do not.

You really good cooks should not underestimate what you do with seasoning and flavor and process. Call it what you wish. Mary Ann

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