As always, the purpose of this thread is to gather the community to explore a category of flavor and its many uses. And it's also to have FUN!
Post recipes containing this week's Flavor of the Week, as the star or in a supporting role, with or without development notes. Talk about other people's recipes that use it. Compare and contrast different manufacturers' versions of the FOTW. Ask for help using that flavor in general or to achieve something specific, offer advice, brainstorm ideas, consider substitutions, suggest pairings... really anything at all as long as it's on topic.
#This week's flavor is... NOUGAT!!!
How did that get to be the FOTW?
It was requested. If you're not interested in this FOTW, please take this opportunity and comment to request one that interests you (or send me a PM to do that).
Past FOTW posts can be found here
The NOTED podcasts, which are bascially video FOTWs, are listed on this sheet, maintained by /u/apexified
Next week's flavor will be: White Chocolate
The week after that will be: Chocolate
The week after that will be: Pecan
The week after that will be: Florals
The week after that will be: Ice Cream
The week after that will be: Herbs
The week after that will be: Tropical Punch/Tropical Blends
The week after that will be: Mixed/Weird Berries
The week after that will be: Root Beer
The week after that will be: Blueberry
The week after that will be: Savory
The week after that will be: Tea
The week after that will be: Yogurt
The week after that will be: Chocolate Cookies (Chocolate Chip, Oreo, Thin Mint)
The week after that will be: Oatmeal/Granola
The week after that will be: Coffee
The week after that will be: Pomegranate
|Flavor Facts - Nougat| |---| |Noted - Nougat on Youtube| |Noted - Nougat on DiYorDie| |Nougat Recipes on ATF| |Nougat Recipes on ELR| |Marzipan Recipes on ATF| |Marzipan Recipes on ELR|
A Compilation of Flavor Facts can be found here
|Flavor|Company|Review|ATF|ELR| |---|---|---|---|---| |AR Nougat|DIY Flavor Shack| - - - |On ATF|On ELR| |Nougat|EuroFlavor| - - - | - - - |On ELR| |Torrone|FlavourArt|by wh1skeyk1ng|On ATF|On ELR| |Nougat|German Flavors| - - - |On ATF|On ELR| |Nougat|Inawera|by Chrisdvr1|On ATF|On ELR| |Nougat|Juice Factory| - - - | - - - |On ELR| |Nut Nougat|Pure Flavor| - - - | - - - |On ELR| |Nougatine|Soulb Arome| - - - |On ATF|On ELR| |Vanilla Custard Nougatine|Soulb Arome| - - - |On ATF|On ELR| | = = = = = | = = = = = | - - - | - - - | - - - | |Marzipan|FlavourArt|by ClaptonBurns|On ATF|On ELR| |Marzipan|Inawera|by InfinityFractal|On ATF|On ELR| |Marzipan|German Flavors| - - - |On ATF|On ELR| |Marzipan|Flavormonks| - - - |On ATF|On ELR|
For those of you keeping score at home . . .
I've backtracked and added "Flavor Facts" to all FOTW threads that have not been archived yet. I've also compiled all of them in a spreadsheet on Google - link posted above. My plans for the future are to continue adding to new FOTW threads and to go back and add archived flavor profiles to the Flavor Facts Spreadsheet. Hopefully in time it will become a useful resource for mixers looking for flavors to tweak their recipes.
If you find any missing or inaccurate info, please let me know and I'll make the necesary changes. If I can find a good source of info, I'd like to add suggested percentages to every flavor and possibly include a short description. Also, if you can think of other ways to improve the compilation please speak up and I'll try to incorporate them.
Marzipan could be considered a almond flavor, but a nougat flavor? Kinda stretching it there. And marzipan isn't stretchy.
Is nougat really a flavor? I've always thought of it more as a texture. The flavor comes from whatever you add to it.
He was going to try to sneak "taffy" in there - speaking of stretchy - and it's my fault that he switched it to marzipan. It might depend on what part of the world you're in whether your nougat has more in common with marzipan or marshmallow.
Flavor request: pomegranate
For those that love macaron*, u/ID10-T Macaron base featured here is a delectable treat that is pretty interchangeable, I'm currently working on a pistachio one. It wouldn't be possible without the essence that is FA Almond.
EDIT: And I clearly misunderstood the FOTW - oh well leaving this up for exposure
Also you may want to edit out 'macaroon' as that is something completely different from 'Macaron'. One is a delightfully tasty coconut treat, and the other is a rather blech french pastry-esque thing. Edit: good choice
INW Nougat for the win. Much, much nicer than FA Torrone (blech), and definitely useable in similar places, for similar effect, but not quite as strong. It's very much like the soft chewy nougat you get in candy bars (I don't get any chocolate at all from it), rather than hard 'gourmet' nougat. I think this is a good thing, as I'm not keen on Italian Torrone (but has anyone tried soft Spanish Turron? OMG! It's like a cross between marzipan and cashew butter, and it's absolutely bloody divine). Pretty strong at 1%, I'd call that main note territory. Have used it at various % (with CAP Sugar Cookie + FA Almond) to make a macaroon base. @1% you get a macaroon with nougat in, but at 0.3% it blends in perfectly, giving that chewy almondy texture without tasting strongly of nougat.