“
Also experiment with slicing vegetables: in some dishes it is better packed with cubes, in other straws or grated.
Stratfo/Depositphotos
If so, give the dish another chance, try to improve it without changing the recipe. There are ways to make the taste more multifaceted and bright.
Jamahanta’s jam-shuhaf’s chef offers her ideas how to make fresh food delicious. For example, he advises to use seasonings not at the end, but in the process of cooking, add fresh ingredients and try to balance the tastes – sweet, sour, spicy, etc. Try her methods and you.
Some of them are useful only at the stage of cooking, and some will be suitable for ready -made dishes. Share your culinary tricks in the comments – we will supplement them with a list.
Balance the taste
Try the ready meal and ask yourself: which of the five tastes is not enough: sweet, salty, sour, bitter or Umami?
By the way, Umami is a relatively new taste that was allocated in Japan in the 1980s. It is described in different words: protein, spicy, rich, broth, etc.
Umami has longer than other aftertaste and promotes salivation. It balances the main four tastes.
If you want to make a dish:
- Sweet – add honey, a little sugar or carrots. The sweet taste softens sharpness;
- salt – salt, just salt;
- sour – lemon juice, vinegar and yogurt. Acid adds brightness to the dish;
- Worse – greens. You can also grapefruit, it will add depth – but do not overdo it;
- Saturated (taste) – sprinkle with parmesan, sprinkle with soy sauce or unagged.
Frying or dried mushrooms (including powder, like a seasoning), tomato paste or roasted (fried) tomatoes or sodium glutamate can also be added taste. Although this nutritional supplement is demonized, it may well take place on your culinary shelf.
Add seasonings in the cooking process
Add salt and spices when you saute vegetables or browned meat. This will retain the taste of products. Adjust salt and spices during cooking, taste the dish and add what is missing: food changes the taste during cooking, so you can consider it.
Do not neglect ready -made spices: they are very appropriate if they approach the dish. For example, Sanelli’s hops complements pork and beef dishes, Provence herbs – chicken, garam Masala will enrich the taste of lentils.
Control the fire
Some products require high temperatures rapidly, while others need slow and long -term warming.
For example, soup should be cooked over low heat: so the tastes of vegetables will be opened better.
In general, on low heat, you can prepare stew or soaked dish and create a gentle, cozy cascade of flavors. However, this is a way that takes time.
Use strong fire for rapid roasting, caramelization or crispy. It takes little time – but much attention. Great for frying a steak, creating a spicy brown or sailing vegetables. Carefully with the fried garlic: if you overcoat and fry, it can be bitter.
By the way, if you heat the seasonings – they will better open their taste. Slightly toasted nuts, seeds (sesame, pumpkin or sunflower), spices (cumin, coriander, oregano, etc.) will be much more aromatic and will complement salads, soups or garnishes.
Add the broth while cooking the dish
This advice works great with risotto, sauce, stew, soups or simply as a basis for cooking porridge.
Take the soup set (chicken, beef, fish, etc.), onions, carrots, celery and bay leaf. Put in a saucepan, fill with water and simmer for more than 4 hours. Strain and pour over ice molds (conveniently in the form of large cubes) and freeze.
Talk with textures
Even the most delicious dish can be felt fresh if everything has the same consistency. Try this:
- Add crown, toasted nuts or fresh carrots to the cream soups immediately before serving. It will be nice to crumble;
- if the dish lacks tenderness – add cream or avocado for cream structure;
- Add flax, sunflower or pumpkin seeds to the salad – besides the benefits, you will get a nice difference in textures.
Marinate, feel free
Marinades really work! This is an easy way to improve the taste of the dish, practically without working out – just a little time. Marinate hard meat in yogurt – in the dish it will be juicy and fragrant. Keep the duck in the marinade for at least 12 hours (and preferably a day) and only then bake – it is a festive dish, the meat will have an incredible structure, color and taste. Marinated onion in the salad in addition to spiciness will give a pleasant acid and lose excessive sharpness.
Here’s how easy you can marinate the chicken before cooking: take 1/4 cup salt, add 4 glasses of water. Put the chicken in this solution and hold it for 30 minutes to 2 hours. Wash and cook as usual. The chicken will be juicy and tender.
The last stroke
Do not neglect a beautiful and fragrant serving is not a whim, but the last bright note in the melody of your dish. Fresh herbs just in a plate before serving, a few drops of olive oil, infused with herbs or garlic, lemon zest or a pinch of fragrant pepper – all this imperceptibly changes the dish for the better.
”, – WRITE: www.pravda.com.ua
Also experiment with slicing vegetables: in some dishes it is better packed with cubes, in other straws or grated.
Stratfo/Depositphotos
If so, give the dish another chance, try to improve it without changing the recipe. There are ways to make the taste more multifaceted and bright.
Jamahanta’s jam-shuhaf’s chef offers her ideas how to make fresh food delicious. For example, he advises to use seasonings not at the end, but in the process of cooking, add fresh ingredients and try to balance the tastes – sweet, sour, spicy, etc. Try her methods and you.
Some of them are useful only at the stage of cooking, but some will be suitable for ready -made dishes. Share your culinary tricks in the comments – we will supplement them with a list.
Balance the taste
Try the ready meal and ask yourself: which of the five tastes is not enough: sweet, salty, sour, bitter or Umami?
By the way, Umami is a relatively new taste that was allocated in Japan in the 1980s. It is described in different words: protein, spicy, rich, broth, etc.
Umami has longer than other aftertaste and promotes salivation. It balances the main four tastes.
If you want to make a dish:
- Sweet – add honey, a little sugar or carrots. The sweet taste softens sharpness;
- salt – salt, just salt;
- sour – lemon juice, vinegar and yogurt. Acid adds brightness to the dish;
- Worse – greens. You can also grapefruit, it will add depth – but do not overdo it;
- Saturated (taste) – sprinkle with parmesan, sprinkle with soy sauce or unagged.
Frying or dried mushrooms (including powder, like a seasoning), tomato paste or roasted (fried) tomatoes or sodium glutamate can also be added taste. Although this nutritional supplement is demonized, it may well take place on your culinary shelf.
Add seasonings in the cooking process
Add salt and spices when you saute vegetables or browned meat. This will retain the taste of products. Adjust salt and spices during cooking, taste the dish and add what is missing: food changes the taste during cooking, so you can consider it.
Do not neglect ready -made spices: they are very appropriate if they approach the dish. For example, Sanelli’s hops complements pork and beef dishes, Provence herbs – chicken, garam Masala will enrich the taste of lentils.
Control the fire
Some products require high temperatures rapidly, while others need slow and long -term warming.
For example, soup should be cooked over low heat: so the tastes of vegetables will be opened better.
In general, on low heat, you can prepare stew or soaked dish and create a gentle, cozy cascade of flavors. However, this is a way that takes time.
Use strong fire for rapid roasting, caramelization or crispy. It takes little time – but much attention. Great for frying a steak, creating a spicy brown or sailing vegetables. Carefully with the fried garlic: if you overcoat and fry, it can be bitter.
By the way, if you heat the seasonings – they will better open their taste. Slightly toasted nuts, seeds (sesame, pumpkin or sunflower), spices (cumin, coriander, oregano, etc.) will be much more aromatic and will complement salads, soups or garnishes.
Add the broth while cooking the dish
This advice works great with risotto, sauce, stew, soups or simply as a basis for cooking porridge.
Take the soup set (chicken, beef, fish, etc.), onions, carrots, celery and bay leaf. Put in a saucepan, fill with water and simmer for more than 4 hours. Strain and pour over ice molds (conveniently in the form of large cubes) and freeze.
Talk with textures
Even the most delicious dish can be felt fresh if everything has the same consistency. Try this:
- Add crown, toasted nuts or fresh carrots to the cream soups immediately before serving. It will be nice to crumble;
- if the dish lacks tenderness – add cream or avocado for cream structure;
- Add flax, sunflower or pumpkin seeds to the salad – besides the benefits, you will get a nice difference in textures.
Marinate, feel free
Marinades really work! This is an easy way to improve the taste of the dish, practically without working out – just a little time. Marinate hard meat in yogurt – in the dish it will be juicy and fragrant. Keep the duck in the marinade for at least 12 hours (and preferably a day) and only then bake – it is a festive dish, the meat will have an incredible structure, color and taste. Marinated onion in the salad in addition to spiciness will give a pleasant acid and lose excessive sharpness.
Here’s how easy you can marinate the chicken before cooking: take 1/4 cup salt, add 4 glasses of water. Put the chicken in this solution and hold it for 30 minutes to 2 hours. Wash and cook as usual. The chicken will be juicy and tender.
The last stroke
Do not neglect a beautiful and fragrant serving is not a whim, but the last bright note in the melody of your dish. Fresh herbs just in a plate before serving, a few drops of olive oil, infused with herbs or garlic, lemon zest or a pinch of fragrant pepper – all this imperceptibly changes the dish for the better.