Balancing Act

February 15, 2016

It seems that much of foodservice’s focus is on flavors that are sweet, salty, and savory, but there’s something to be said for ingredients that bring the tastes of bitter and sour. Just as composers add minor chords and dissonance to their works to give them a certain tonal quality, chefs do the same with bitter and sour characteristics.

“They accentuate the authenticity of cuisine,” says John Csukor, president and chief executive of KOR Food Innovation, a culinary and marketing agency based in Ashland, Virginia. “Those flavors are providing the notion of balance [to dishes].”