How to build flavor in a dish


1. Searing the Meat 

When cooking meat, taking time to sear the outside will add a heavenly depth of flavor to your final dish.
2. Deglazing the Pan

That dark layer at the bottom of your pan might look like burned food, but it’s actually caramelized bits from everything you’ve been cooking. Once they’ve been deglazed, these bits melt into the background and form a savory flavor base in your dish.
3. Caramelizing the Onions

 Like searing and deglazing, caramelizing onions and other vegetables by cooking them slowly gives your dish depth and adds interesting smoky and nutty flavors to your dish.
4. Toasting the Spices

This brings out the natural oils in the spices and boosts their aroma in the final dish. It’s most effective to toast whole spices and then grind them.
5. Reducing the Sauce

Reducing concentrates all the flavors in a sauce. High, middle, and low notes become heightened, which enhances the overall taste of the sauce.
6. Salting to Taste

Salt reduces our perception of bitterness in dishes. If you’ve already added all the salt called for in the recipe, try adding a half teaspoon of salt or more and then see if you notice a difference.
7. Adding acidic and spicy ingredients

These also accentuate the high notes. If you’ve already added salt and you still think your dish needs “a little something,” try adding a squeeze of lemon, a splash of vinegar, or a few shakes of Tabasco sauce.
8. Adding a splash of wine

Similar to adding an acidic ingredient, a splash of red or white wine can brighten the flavors in your dish.


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