Sometimes it's the small touches that make the biggest difference when you're in the kitchen. Tasty food can make a huge difference in our quality of life and may even reduce the amount of waste you go through each week.
To make your dishes more interesting, all you need to do is switch things up a bit, using these simple tricks.
Spices lose punch fastest from exposure to heat and air. When you grind spices you expose far more surface area to the air, so they age a lot faster. For the most flavor from your spices (and the longest shelf life), start with the whole seed or pod and grind as you go.
The seeds and surrounding “jelly” contain the flavor and will take your dish to another level.
Garlic’s unique flavor comes from a compound called allicin, which is not formed until after its cells ruptured.
This concentrates vegetables’ flavor and brings out their sweetness. Cut vegetables into small pieces and crank up the heat.
Give your sauces a unique umami boost by substituting salt for anchovies. Their bold, savouriness packs a real flavor punch.
Citrus zest and juice are low-calorie, high impact flavor enhancers, as well as a great way to get more vitamin C. Use citrus zest in marinades, salad dressings, pasta, custards, and more. Citrus juice enhances soups, marinades, dressings, desserts
Parmesan and other aged, hard cheeses often come with an inedible tough rind. This rind has a rich, nutty flavor that you can capture in long-simmered dishes. Just throw your parm rinds in the freezer until you need them.
Browned food tastes better, and the best way to accelerate this process is with a pinch of sugar sprinkled on lean proteins (chicken and seafood) or vegetables.
Ground, crushed, dried, or fresh peppers and chilies go a long way to give our food zip, interest, and heat.
Add hardy herbs like thyme, rosemary, oregano, sage, and marjoram to dishes early in the cooking process, they release maximum flavor while ensuring that their texture will be less intrusive. Save delicate herbs like parsley, cilantro, tarragon, chives, and basil for the last minute, or they will lose their fresh flavor and bright color.
To make your dishes more interesting, all you need to do is switch things up a bit, using these simple tricks.
Buy freshly ground spices in bulk and rotate frequently
Don’t seed tomatoes for sauce or soup
Don’t chop garlic and onion in advance
Roast vegetables on high heat
Use anchovies in tomato sauces instead of salt
Citrus Juice and Citrus Zest
Save parmesan rinds and add them to stock
Season with Sugar
Peppers and Chilies
Incorporate Fresh Herbs at the Right Time
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