By Susan Brewer; University of Illinois at Urbana-Champaign. Office of Agricultural Communications & Education
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Extra resources for Canning jams & jellies
If you’re tempted to cook anything in the pages that follow, it’s best to read the recipe through before you start (see Beet & Pork, page 75, if you need convincing). I’ve assumed you know that you usually need to add salt to savory dishes, taste them and adjust before you serve, turn off the stove when you’re finished, and fish out any ingredients that might choke your loved ones. If something in a recipe isn’t clear—stop, think, and if the solution still isn’t forthcoming, find a similar recipe and see if that sheds any light.
The flavors in each family have certain qualities in common; in turn, each family is linked in some way to the one adjacent to it, so that, in sum, they comprise a sort of 360º spectrum, represented opposite as a flavor wheel. Take the Citrusy family, for example. This covers zesty, citric flavors like orange, lemon and cardamom. Cardamom, in turn, has flavor compounds in common with rosemary, which is the first flavor in the next flavor family, Berry & Bush. At the other end of that family, blackberry leads to the first flavor in the Floral Fruity family: raspberry.
Chocolate & Raspberry Raspberry is a reflex pairing for chocolate tarts and puddings. Too often, in my humble opinion, berries are strewn on a chocolate dessert plate for no better reason than to pretty it up. All very well if there’s enough cream to smooth the transition between the two, but if there’s not, or if the raspberries aren’t perfectly ripe, the combination is like being offered a soothing cuddle only to be pinched hard on the fleshy underside of your arm. A more balanced chocolate-raspberry experience is to be had in chocolate with strong raspberry notes, such as Valrhona’s gorgeous Manjari or Amano’s Madagascar.