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Boats and Vanilla
Sep. 7th, 2020 11:27 pmLocal boat parade for Trump! Earlier this summer, I was giving thought to buying a boat, but didn't. Now, I wish I had. I love stuff like this!
*****
This is interesting. AI that extemporizes recipes to match your ingredients on hand. It's interesting as well that it knows the vanilla trick. Almost any milk-based sauce that I make has just a tiny, untasteable touch of vanilla added (much less than a drop), and it really does improve the perceived 'richness' of the sauce. Same for beef or fish that's slow-cooked in any sort of moisture - it's just a richer, more complex flavour. I *think* the reason that works is that vanilla's very closely related to the group of chemicals that arise from non-bacterial decay of meat. Victorian cooks used to be fond of allowing meat to 'age' before it was prepared. You get the same thing with a tiny hint of vanilla, I think.
*****
This is interesting. AI that extemporizes recipes to match your ingredients on hand. It's interesting as well that it knows the vanilla trick. Almost any milk-based sauce that I make has just a tiny, untasteable touch of vanilla added (much less than a drop), and it really does improve the perceived 'richness' of the sauce. Same for beef or fish that's slow-cooked in any sort of moisture - it's just a richer, more complex flavour. I *think* the reason that works is that vanilla's very closely related to the group of chemicals that arise from non-bacterial decay of meat. Victorian cooks used to be fond of allowing meat to 'age' before it was prepared. You get the same thing with a tiny hint of vanilla, I think.
