Such advice is difficult to follow in industrial settings, however, where an increase in production time translates to an increase in product cost. Armed with an understanding of the basics of savory flavor development, formulators must look to industrial options to help replicate gold standards created by chefs.
Brown type savory flavors begin with traditional cooking methods such as roasting and sautéeing. Flavorful bases and dishes result from soup stocks cooked for hours and meats slow-roasted in the oven. This results in richer flavor and headier aromas. Sauces make the difference between ho-hum meals and knockout dishes. Soups that are robust and flavorful can act as part of the meal or the main course.