A bite into a perfectly ripe piece of fruit yields floral notes, complex spicy aromas, an explosion of juices, and a variety of textures all in one bite. Taking time to savor a piece of fruit is an essential exercise in expanding the mind. It can be a moment of perfection contained and consumed from the hand to the mouth
I ate the perfect pluot this morning as a pre-breakfast snack. It reawakened my thoughts and rekindled my quest for harnessing tastes, textures, aromas, and experiences. As I sank my teeth through the the taut skin and into the soft, yielding flesh, the fragrant aromas were released and juices poured down my chin and fingers. The tart exterior was the perfect counterpoint to rich, slightly earthy center. I was so delighted with the fruit that I needed to step outside and finish eating it in the morning air. An experience was completed.
Where does flavor come from? This simple question sparked an avalanche of thoughts, particularly in the refinement of dishes and recipes. As we mentioned earlier we are looking anew at flavored waters, juices, and not-stocks. We will actually post more fully on the differences between stocks, broths and more.
In recipes that contain water we have begun asking what would enhance and lift a dish to the next level if we used something other than water? The pluot was juicy and explosive. Sure there was lots of water in its composition, yet the juice was spiked with nuance and complexity.
Once we start looking more closely at what can be substituted water, other doors open as well. The question becomes how far to take an idea in pursuit of increased flavor? While we are asking simple questions, what else should we look at?
