Tuesday, February 10, 2009
Fats and flavors
I'm tickled by all the possibilities that arise from the concept that I brought up 2 posts ago, about infusing fat with flavors (in that case it was basil infused butter for cookies). The fact that fats are particularly good at absorbing aroma molecules is excellent leeway for producing unique and interesting flavors in baked goods and candies and the like. I'm dreaming of the endless possibilities as I type. Mint chocolate fudge? Cinnamon caramels? Brown Butter Sage cupcakes!!!!???? Geeze I need a test kitchen.