Manual Sage BBL910 - the Boss (page 66 of 79) (English)

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There’s a lot more to dips than just the ingredients.

The texture of a dip has a surprisingly powerful

effect on the resulting ﬂavour.

Dips are usually made from punchy ingredients

like garlic, herbs, olives, parmesan or blue cheese.

Their strikingly different 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 different

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 particles

Symphony

of flavour bursts

Small particles

Single harmonious note

of intense flavour

To stir or not to stir?

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Sage BBL910 - the Boss Manual

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