But Not Easy
What is Flavor?
|Table of Aromatic Compounds
Simple Recipe Example: Green Tea Ice Cream
Matcha is powder ground from whole green tea leaves. In Japan it’s whisked into hot water and enjoyed as a full-bodied tea. Since the powder is expensive, matcha is considered a more special drink than ordinary brewed green tea. Matcha comes in several grades, from “ceremonial” to “premium” to “café” to “culinary” to “classic.” The highest grades are distinguished by their delicacy and subtlety, and so are almost always consumed straight without any milk or sweetener. The delicacy does not hold up to the dairy and sugar in ice cream, so it makes the most sense to use a good quality, fresh, culinary grade in this or other green tea ice creams.
For a very intense matcha flavor, increase the quantity to 18g powder. If using 18g and you find you need to decrease bitterness, add 0.4g citric acid and 1.3g additional salt (increase salt in recipe to 2g total)
This is a standard flavor balancing tactic, not just in ice cream but in all cooking, sweet and savory. Some universal guidelines:
-To counteract bitterness, increase salt or acid
-To counteract acid, increase fat or bitterness
-To counteract sweetness, increase acid or bitterness
-Salt will bring forward mid-range, warm, savory flavors
-Metalic flavors are often the product of imbalanced acids