# Explain layering of flavors to me...

**URL:** <https://boards.straightdope.com/t/explain-layering-of-flavors-to-me/826854>\
**Category:** Cafe Society\
**Created:** [December 29, 2018, 3:31am UTC](https://boards.straightdope.com/t/explain-layering-of-flavors-to-me/826854 "2018-12-29T03:31:58Z")\
**Posts on this page:** 2\
**Page:** 2

<div class="post-metadata">

**Author:** ![k9bfriender](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/k9bfriender/32/3283_2.png) [@k9bfriender](https://boards.straightdope.com/u/k9bfriender)\
**Post date:** [December 30, 2018, 8:30pm UTC](https://boards.straightdope.com/t/explain-layering-of-flavors-to-me/826854/21 "2018-12-30T20:30:34Z")

</div>

> [@purplehorseshoe](#):
>
> I think I picked up the gelatin trick from Cook’s (maybe Country but probably Illustrated) and it is, indeed, a terrific addition to any broth-y meat dish. Pot roast, especially, benefits.
> 
> The secret is to sprinkle some onto the surface, when you’re almost done cooking - when nobody is looking - then give a casual stir as the sauce magically thickens and develops that unctuous texture.

If you go into many high end restaurants, they have a little jar of [Minor’s Beef Base](https://www.soupbase.com/Minors-Beef-Base-16-oz-Original-formula/productinfo/330/), as something that the sneak into some dishes at the last minute, specifically for that thickening texture.

---

<div class="post-metadata">

**Author:** ![mixdenny](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mixdenny/32/2962_2.png) [@mixdenny](https://boards.straightdope.com/u/mixdenny)\
**Post date:** [December 31, 2018, 1:05am UTC](https://boards.straightdope.com/t/explain-layering-of-flavors-to-me/826854/22 "2018-12-31T01:05:50Z")

</div>

> [@Kimstu](#):
>
> [One of many, many explanatory articles from the Google hits on “flavor layering”.](https://www.sheknows.com/food-and-recipes/articles/986377/how-to-layer-flavor/)  
> 😕 Are you saying that the timing and sequence of adding seasonings and other ingredients **doesn’t** make the result taste different? Because if so, that’s silly.
> 
> Maybe if you’re just using a few rather similar dried seasonings then the timing is unimportant. But it makes a huge difference if, say, you’re sauteing minced garlic in butter at the beginning of cooking a dish versus adding roasted garlic at the end. Likewise, a dish with fresh herbs added at the end of cooking or in serving does not taste identical to the same dish with a soggy lump of fresh herbs that have been stewing in it for an hour.

No, the examples you gave are fine and make perfect sense. I wish I had a good example but there have certainly been times watching when I couldn’t see what difference the order of ingredients would make a big difference.

[Previous page](https://boards.straightdope.com/t/explain-layering-of-flavors-to-me/826854.md?page=1)