them liquid nitrogen, high-powered
pulverizers, thickeners derived from seaweeds
and microbes — to make new forms of
suspensions, emulsions, foams, and jellies.
The subtleness and delicacy described by I
Yin and François Marin are not especially
prominent among contemporary sauces. On
the other hand, never before in history have
we had so many distillations of desire from
which to choose!
The Science of Sauces:
Flavor and Consistency
Flavor in Sauces:
Taste and Smell
The primary purpose of a sauce is to provide
flavor in the form of a liquid with a pleasing
consistency. It’s much easier to generalize
about consistency, how it is created, and how
it can go wrong, than to generalize about