My family & friends have asked me, “why does your food have so much more flavor than mine?”
With the intention of answering that question, I’ve compiled a list of some of the ingredients I always have on hand to create ultra flavorful, well-rounded dishes.
When cooking, it’s of utmost importance that you taste every step of the way & adjust as you go.
*Clearly, never taste raw protein that may contain bacteria.
If you wait to adjust seasoning once the dish is completed, you’ll end up with blah/bland tasting or downright salty dishes.
Now, what exactly am I referring to when I say seasoning?
Seasoning is not just salt. It comes down to satisfying/pleasing all aspects of our palate. They are:
Salt
Sour
Sweet
Bitter
Umami/Savory
Salt
Salt on its own, needs no explanation here (*see note).
What does are some substitutions that are very helpful in creating a balanced dish.
Here are just a few examples I regularly use in place of a simple sprinkling of kosher or sea salt:
*Note: Steer clear of ionized salt. It imparts a metallic, salty burn flavor on your palate, that’s quite unpleasant.
Soy/Shoyu
Fish sauce
Miso
Dijon
Vinegars
Worcestershire
Nutritional Yeast
Sour
Sour flavors tend to have a negative connotation for many, but it can be that one missing component in creating a well-rounded dish.
Instead of just salt, sour/acidic ingredients bring better balance to a dish. A splash of…
Vinegar
Citrus – lemon, lime, grapefruit
Pickle brine/juice
Olive brine/juice
Wine
A spoon or 2 of…
Yogurt
Sour cream
Buttermilk
Even tomatoes can bring that slight sour flavor to round out a dish.
*Important Note: Sour also helps offset an overly salty dish.
Sweet
Just like all sweet dishes/desserts need a pinch of salt to complete the flavors, most savory dishes are elevated with a bit of sweetness. As with salt, sweet comes in various flavors that far exceed simple sugar.
Whenever your dish is a bit acidic or sour, a touch of sweetness brings that ultimate flavor balance.
Maple
Honey
Agave
Sweet chili sauce
Ketchup
Preserves
Mirin
Hot honey
Hot maple
Bitter
Bitter flavors can be a bit tricky.
If you enjoy cocktails, think of what a dash of bitters does in a lovely Manhattan, old fashion, whisky sour, etc. Without bitters, the cocktail wouldn’t be worth drinking.
In food, simply put, whenever your dish is a bit too salty, sweet or sour, a touch of bitter can balance it to perfection.
While there are various bitter vegetables, mainly greens, there are a few ingredients, most of us typically have on hand, that are easy to impart when a touch of bitter is needed.
Mustard
Citrus zest
Ginger
Saffron
Dark chocolate
Cinnamon
Coffee
Tea
Beer
Umami/Savory
It’s commonly known that umami comes from the savory components of meat, fish, cheese, mushrooms, meat substitutes, etc. That said, there are many ways to elevate dishes to the next level with umami rich flavor enhancers.
Worcestershire
Nut butters
Tahini
Miso
Fish Sauce
Tomato paste
Oyster sauce
Anchovies/Anchovy paste
Nutritional yeast
Chicken powder – no msg added
Each one of these umami rich flavors can be salt substitutes as well. Once again, it’s all about balance on the palate.
Ok, we’ve covered our salty, sour, sweet, bitter, umami flavor profiles & how to achieve beautifully balanced dishes, but doesn’t it seem that there’s one glaring missing component?
I don’t know about you, but for me, SPICE is critical in cooking. I’m not just speaking “make you sweat,” spicy hot food, I’m talking earthy spices as well.
Spice is considered a pain sensation not a flavor, but I respectfully disagree. Well, I don’t disagree with the science, but I truly believe spice can transform a good dish to a phenomenal experience.
Hot spice might not be for everybody, but small amounts can be used as a salt substitute to enhance flavor. Even my dear Aunt, who claims to hate spicy food, enjoys my lightly spiced dishes. Again, it’s all about balance.
Instead of straight up chili’s, here are a few of my favorite “spicy” flavor boosting ingredients.
Spice Liquid/paste:
Sriracha
Gochujang
Tabasco
Chipotle in Adobo
Chili paste/chili garlic sauce
Horseradish
Spice Powder:
Cayenne
Chili Flake – Crushed red pepper
Chipotle Chili
Pimenton – Hot smoked paprika
Earthy spice:
Cumin
Coriander
Curry
Za’atar
Sumac
Five spice powder
One final suggestion.
Don’t disregard the power of fresh & dried herbs to bump up the flavor in any dish as well.
Fresh herbs add a bright punch of flavor. They work well when added throughout the cooking process, but especially well when added towards the end of cooking as well as a sprinkle on top of dishes when plating.
Parsley
Cilantro
Dill
Basil
Tarragon
Sage, Rosemary & Oregano can be used sparingly as garnishes but are best when incorporated while cooking.
Dried more woodsy herbs are best utilized in dishes that have some cook time involved, as they slowly release flavor throughout the cooking process. On their own dried herbs can be a bit pungent & sometimes overwhelm your palate.
Think soups, chowders, stews, roasts, bakes, skillet dishes, meat-based sauces, etc.
Thyme
Rosemary
Bay
Oregano
Sage powder
Dried basil & dill are equally great in long cooked dishes as well as dressings & sauces.
Moral of the story, a deliciously balanced dish is achievable with the help of utilizing flavor enhancers.
Trust your palate, taste as you cook, adjust seasoning as needed & you’ll never serve another bland or unbalanced dish.
When in doubt, this “flavor guide” is here at your fingertips for guidance.
