Cookbook
65
To stir or not to stir?
There’s a lot more to dips than just the ingredients.
The texture of a dip has a surprisingly powerful eect on
the resulting flavour.
Dips are usually made from punchy ingredients like
garlic, herbs, olives, parmesan or blue cheese.
Their strikingly dierent flavours unify when the particle
size is small, because flavour transfer occurs between the
exposed surfaces. So a finer texture that exposes a greater
proportion of surface area will develop a singular flavour.
Smaller particles also often act to make this flavour
more intense and complex, and are perceived as sweeter
and creamier by the tongue. Whereas a coarser texture
will create a symphony, with bursts of dierent flavours
releasing themselves one after another on the tongue.
This is why we puree recipes like hummus where we
aim for a strong, singular flavour. Recipes like nut
pesto, however, are better with a chunky texture where
it is important to detect the flavour of each ingredient
separately while eating.
The Boss™ gives you the control to create both kinds of
textural experiences. From super fine lump free textures
on the Puree setting, to coarser textures using the Slow
Stir setting to gently break up ingredients, a diversity of
textural results is possible.
Big parcles
Symphony of avour bursts
Small parcles
Single harmonious note of intense avour