Culinary Arts

Training Your Palate

Wolfgang Puck

Lesson time 11:05 min

The key to perfect seasoning is learning how to taste—and adjust—the flavors in a dish. Wolfgang introduces some essential ingredients and then shows you how to turn a simple soup into a delicious meal using just salt, pepper, honey, and lemon.

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You know, musicians have to train their ears to listen to music. Painters have to train their eyes to learn about perspective and how to mix colors. Us in the kitchen, we have to learn how to train our palate, and how to season things properly. Because without that, you can buy the most expensive ingredients and the food will taste flat and people won't be happy. Now our palate really can recognize five different flavors. First one is salt. Then there is sweet. Then there is sour. Then there is spicy. And then there is bitter. Then you have the umami flavor, which really makes everything more rounded, more complex. The umami taste, you can find it in, for example, soy sauce. You can find it in dried mushrooms, in sun dried tomatoes, and Parmesan cheese. Now there are many other flavors you can add to your dishes. For example, herbs and spices. Let's start with herbs here. Now here we have, for example, rosemary. There are many other herbs like oregano, like thyme. We have sage. We have marjoram, mint, you name it. It all adds flavor to your food. You just have to find out what your palate likes, how you like it done. Now for example, you have many other flavors here. Leeks, onions, garlic, obviously mushrooms, obviously dill. So you'll have all these different flavors, which add to the taste of your dish. Now one of my favorite things also are strong flavors and spicy flavors, different kinds of chilies. Like habanero is really super spicy, or the Thai chilies, or the jalapenos. Now one of my favorite ingredients is ginger. Ginger comes in these knobs. Fresh ginger is easy to find in any supermarket today. Now ginger, you just have to break it off. Be sure it's fresh so it's not soft. It has so much fragrance. You can grade it, you can slice it, you can pickle it. The same thing is with galangal. If you make, for example, Indian food, curry dishes, so on and so forth, you add that. Here we have some kaffir lime leaves, which is also used in Thai food, Vietnamese food, etc. Chinese dishes use also a lot of ginger, star anise, garlic, scallions, and you can make a delicious Chinese dish out of it. Now salt and pepper today comes in so many different varieties. When I started cooking, we had one kind of salt, one kind of pepper. Now you have so many different salts, even smoked salts, for example. If you want to roast something or you want to barbecue something, put a little smoked salt on it. Now still what I use all the time is great, sea salt of Fleur de Sel. I never use iodized salt because iodized salt is not good for you. But also it has no flavor. Good salt really has a lot of flavor. You can see it doesn't look plain white because it wasn't processed. But you taste that. And I like even a little crackling when I put a few grains of salt on my dish. Now ...


Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Thanks a lot! Clear advise, clear path, clear fun! Thanks Wolfgang for your course! Thanks to be a Mentor in tough times! Inspired me to become one too. Thanks again

I totally enjoyed Wolfgang's course, it just concerned me to see him touching raw meat and chicken and then putting his hands in the salt and pepper without cleaning his hands first. Also, using the same spoon multiple times to taste a dish.

Loving all the classes! Really appreciate Chef Puck making effort to highlight important details in each step and reminding us to keep tasting!

Technique and recipes as well as tips and some great education on foods.


Comments

Eric S.

Where can you get the various salts he talks about? I can find samples all over, but I want to cook with various types of salt.

Louise Z.

Everything is great except a minor mistake. It's not a galangal but a turmeric root.

Savaunn K.

The best advice he could've given train your palate you must know how to balance

James E.

Basic and to the point. The sweet pea soup used as an example sounds just right.

StanleydelGozo

thanks for the intro to oils & spices...I will begin using the less expensive oils for cooking & save the exquisite virgin/flavored oils for dipping & salads...

Magdalena M.

Vielen Dank, Herr Puck! Das sind hilfreiche Grundlagen - ich lebe in der Schweiz, bin in Linz/A geboren... Bei wieviel Grad rösten Sie die Gewürze?

ABIOLA O.

knowing the various kinds of salt as well as the way to reduce the effects of an over salted dish was a good catch for me

Luis V.

I have zero culinary knowledge except for adding lime and spice to just about everything because I'm Mexican. This was a nice lesson to acquaint me with salt, sweet, and bitter ingredients that can affect my palate. Good job!

Jerry C.

Very interesting. After watching both classes of Chef Ramsay and Chef Keller, this just ads to the desire to learn to become a better home cook.

Anthony H.

I have a question about salt. I'm trying to move away from the iodine salt as I've heard it's unhealthy, however I feel like the sea salt is too strong (especially for people that don't like sea food). Are their other types of salt that are better than iodine salt but not as strong as sea salt? Looking forward to this class!