milk street theory
In last night's class on Advanced Flavor Techniques, Rosie talked about Milk Street theory. Part of that discussion centered around "warm" and "cool" foods and ingrediants. It seemed that warmth and coolness partly refer to temperature, but partly refer to flavor. It left me uncertain as to the definition and conceptual foundation of warmth and coolness. Can you'all help a confused cook here?
Thanks!
Joe
Comments
Hi Joe,
Thanks for reaching out, and thanks for coming to Advanced Flavor Techniques! The assessment of warmth and coolness is sometimes subjective (and open to debate, as you saw in class!), but here are some general guidelines to help you divide ingredients into categories:
Another question to ask yourself, Joe, is simply: how does this ingredient or dish make me feel? Do you imagine eating it on a cold winter day or at an outdoor barbecue? If the former, it's likely warming; and if the latter, it's likely cooling. Trust your gut - and have fun experimenting!
-April