It’s often the little things that can make a big difference. Here are some easy tips from America’s Test Kitchen on how to enhance the flavor of your everyday meals.
1. Garlic and Onions are not Prepared in Advance
It’s better to chop garlic and onions at the last moment, as they release strong flavors and odors that can become overwhelming over time. Baking soda and water (one tablespoon per one cup of water) can be used to tame the pungency of sliced or minced onions for use in raw dishes. Be sure to thoroughly rinse them before using.
2. Don’t Seed Tomatoes
Seeding tomatoes is not necessary unless it’s required by a recipe that calls for it.
3. Keep Fats Tasting Fresh
Butter, oils and nuts can turn rancid, giving your food an off flavor. To slow this process, reduce their exposure to light and oxygen. Keep butter and nuts frozen, nut oils chilled, and vegetable oils in dark cupboards.
4. Strike only when the pan is hot
Don’t hurry the preheating process at the beginning of most sautes. When cooking vegetables, wait until the oil shimmers. Wait until the first smoke appears from the oil when cooking protein.
5. Never Throw Away the Fond
The caramelized brown bits that remain on the bottom of a pan after cooking have a savory flavor. The fond can be used in sauces, stews or soups by deglazing the pan with liquids (wine or broth).
6. Season with Sugar Too
The best way to speed up the browning process is by adding a little sugar on vegetables or lean proteins like chicken and seafood.
7. Bloom Spices and Dried Herbs – Fat
If you want to intensify the flavor, add liquid before cooking the spices or herbs in butter or oil for a few minutes. When sauteing aromatics, such as onions, add the spices when the vegetables have almost finished cooking.
8. Brown Breads and Pastries
Browning is flavor. So, don’t remove breads, pies or cakes from the oven before the outside has a deep golden color. All pies are baked in a transparent glass dish so that we can monitor the color progression. Lifting up the bottoms of puff pastry pieces or any other flaky dough placed on a baking tray allows us to check for an even browning.
9. Add Some Umami or Savoriness
Anchovies and soy sauce contain high levels glutamates which add a meaty flavor to dishes. Add a tablespoon or two of soy to chili or add a few minced sardines along with vegetables in a stew or soup.
10. Use Fresh Herbs in the Right Season
Hardy herbs such as thyme and rosemary can be added to your dishes at the beginning of cooking. This will ensure that they are infused with maximum flavor, while also ensuring a less noticeable texture. Parsley, cilantro tarragon chives and basil should be saved for the very last moment. Otherwise, they lose their vibrant color and fresh flavor.
