Culinary Foundations: The Five Tastes

When I was a student at New England Culinary Institute, I took a class called Taste and Flavor.  This class, taught by a 30 something, very intense, Frenchman named Andre, explored the principles of the basic tastes found in foods and how to build upon them to make a flavorful dish.

The five tastes;  sweet, salty, bitter, sour and the slightly less descriptive, umami (the savory flavor that makes a dish feel full flavored or 'meaty'), all contribute greatly to the success of a particular dish.  For most dishes, even many desserts, each of these fundamental tastes must be present for the dish to be successful.  This perfect balance is represented in many dishes ranging from a perfectly braised Italian Pork Shoulder to the best grilled hamburger recipes.

Sweet:  Of course this taste is found in many sweetened desserts.  However, this taste is also found in nicely seared meats, caramelized onions, many savory sauces such as a gastrique, and often in Asian foods.

Salty:  Salt is a taste that is ubiquitous in a wide variety of dishes.  Without this briny taste being present, many dishes leave you with the feeling of an unfinished product...lacking depth and complexity.

Bitter:  This taste is the perfect foil for a sweet and sour vinaigrette.  Dark greens provide a wonderful bitter flavor.  Coffee, cocoa and many beverages which are commonly sweetened are often bitter.  Bitter represents a food that is alkaline and often benefits from an acidic foil for balance such as spinach cooked with a splash of malt vinegar.

Sour:  Sour foods tend to 'liven the taste buds' by neutralizing the fats laying on the tongue.  Many fruits are sour, and make a great base for a palate cleanser.  Sour foods tend to be paired with fattier foods (sauerkraut with sausages, vinegar sprinkled on deep fried items).

Umami:  Umami often used to describe a taste containing a savory or meaty dish.  Of course many meats have a high level of umami buts so do mushrooms, soy based products, and shellfish.  This taste often provides that feeling of a mouthwatering, coating sensation over the tongue.

When preparing your next family meal, ask yourself if its a balanced dish.  Does your cream soup taste a little flat?...add a squeeze of lemon juice or vinegary Tabasco Sauce to bring out the flavors.  Next time your pot roast is missing the complexity of a world class dish, start your dish by browning the meat to caramelize the natural sugars in the dish.  Its all about balance.  Don't be afraid to practice with your dishes keeping these flavors in mind.  You will be pleasantly surprised.