Okay, descriptor question:
I used the term "savory" in describing something (a turkey pot pie, IIRC), and The Boy said he wasn't sure what type of flavors/tastes "savory" encompassed. Is it more specific than "not-sweet"? Because "not-sweet" covers a fuckload of foods -- spicy, salty, bready, etc.
For instance, I'm eating vegetable beef soup right now, which is not sweet, not spicy, not salty, and I would say that it's the beef in the soup which makes it savory. But I can't describe it beyond that.
Is it Friday yet?
I think of "savory" as salty and herby with no sweet.
Okay, thinking this through further -- "savory" implies a richness to the food, and a particular mouthfeel that seems to come from fat content.
Add in not-sweet, and I guess that's savory to me.
well, for me savory is not-sweet. however, It also means not spicy or salty either.
I think savory is a combinations of flavors.
savory = beef stew.
Right! But I would also call really melt-in-your-mouth biscuits (American biscuits, not cookies) savory, because of the mouthfeel.
I'm overthinking this, but it bugs me when I can't define a word that I actually use.
ok - a piece of cheese on its own is not savory. however in french onion soup it adds to the beef and carmalized onions to make a savory dish.
Thanks, Sox!
Jesse, my work angst is directed at the new teacher who Will. Not. Shut. Up. during student assemblies. Every time the dean makes a comment, Annoying!Teacher feels the need to add her two cents. Shutupshutupshutupshutuphutup!
I think of sweet and savory as antonyms. So yeah, savory encompasses a wider range of specific flavors (since you pretty much only get "sweet" from sugar in some form or another, but savory can come from almost anything else).
a piece of cheese on its own is not savory
And I'd disagree with this, since a cheese course can be considered "a savory" in the same way a dessert course is considered "a sweet."
Lemme see if I can find that Gourmet article about sweet/savory from a few years back.
