[Crash Course] Top 2 flavor roadblocks, and how to build BIG flavors in your meal⦠(Read more)
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Hey {NAME}!
You planned, you preparedâ¦
You shopped for the perfect ingredientsâ¦
You spend HOURS in the kitchen cooking what you think will be an amazing mealâ¦
Itâs almost ready to serve, so you taste it andddâ¦
Nothing!
Weâve all cooked a bland meal before, it happens to the best of us.
Whether youâre just learning, or youâre an experienced cook - THE #1 thing you can do to kick your cooking up a notch is to master flavor.
Thatâs why today I want to talk to you about how to build BIG flavors in your meals.
There are 2 common flavor roadblocks:
#1: Underseasoning
🙋 Who else only adds seasoning at the end of the meal?
Seasoning isnât a 1-time event when cooking.
There are many levels to a dish, and each one needs to be seasoned.
You have your base ingredients, each step of the recipe, and the finished product to season.
If your recipe calls for sautéed onions, add a pinch of salt and pepper to them.
If youâre boiling pasta, salt the water.
Minimally season any meat with salt + pepper before you cook it, adding any other herbs or spices called for.
(Personally, Iâm a fan of adding salt/pepper/garlic powder to everything!)
Seasoning at every level doesnât mean you have to use a ton of salt or spices.
You can divide the amount of seasoning you want to use for the whole dish, then use a little bit from that as you go along.
#2: You donât taste as you go
Recipes donât always call for the "right" amount of seasoningâ¦
Your ingredients might be differentâ¦
Cooking times are estimatesâ¦
Your results can change GREATLY depending on your stoveâs specific hot or cold spots, the altitude of your house, and a MILLION other things.
The 1 thing that matters?
Your palate.
If you donât taste enough, the flavors or textures of your otherwise incredible dish can be out of whack.
FLAVOR BUILDING 101:
Most TV chefs get eliminated from Chopped-like shows for under seasoning.
Thatâs why understanding flavor, and mastering how to build it is the key to show-stopping cooking.
Every dish starts with the same 2 flavor components:
Salt, and fat.
All the seasonings beyond that, the different ingredients, and the cooking process are what makes each dish unique!
Salt
A chef once said,
"If I could only have 2 spices in my cabinet, Iâd choose salt and pepper."
And I donât know anyone who would disagree!
"Itâs bland" or "Itâs too salty" are 2 of the most common complaints about food.
Salt and pepper handle both.
Fat
"Fat" has gotten a bad rap:
Along with protein, and carbohydrates, dietary fat is the 3rd macronutrient.
That means our body needs it.
Your body uses fat to give you energy, protect your organs (theyâre vital to the brain), absorb nutrients, and produce important hormones.
Thatâs why youâll be hard-pressed to find a recipe without any fat!
Common cooking fats:
- Butter
- Olive oil
- Coconut oil
- Coconut milk
- Ghee
- Animal fat
- Shortening
BUILDING BIG FLAVOR:
The secret to pro-level cooking is learning how to add "dimension" to your dish.
That means combining, balancing, and contrasting these 4 basic flavors:
- Sour
- Spicy
- Sweet
- Bitter
(Note: Salt is also a basic flavor, but weâve already covered it because ALL dishes need salt.)
Not every dish needs all of these elements to be good, but understanding each of them will empower you to shake up a bland dish.
Here are some quick flavor tips:
Flavor 1: Sour
Youâll find these flavors in citrus (lemons/limes/oranges), fermented food (vinegar/pickles/sourdough bread/some yogurt and dairy products), and some fruits + berries!
Sometimes youâll see these flavors described as "bright", or "acidic".
Sour is a great way to lighten up a dish thatâs very rich (has a lot of fat in it), thatâs why itâs common to see lemon/butter sauces in cuisines from all over the world.
If you have a dish thatâs too bitter, like some cooked greens, then adding a splash of lemon juice can be a big help. (You can also try ½-1 tablespoon of vinegar that matches your dish.)
Flavor 2: Spicy
Would you think of garlic, onions, or ginger as spicy?
You might if you took a bite of one raw!
Some veggies (like chili peppers) and spices (black pepper, cayenne/chili powders, cinnamon) create a "warm" or "prickly" feeling on your tongue.
If your dinner is too spicy you can try adding dairy (like cream, butter, or plain yogurt), a pinch of sugar, or a spoonful of nut butter.
Flavor 3: Sweet
Maple bacon, chocolate covered pretzels, and margaritas with salted rims.
If you look around any grocery store or restaurant menu, youâll probably find a classic "sweet &..." combination
If your dish is too sweet, you can try adding sour (lemon juice or vinegar), or more salt.
Flavor 4: Bitter
Bitterness can be a misunderstood flavor, but itâs actually present in some of our favorite foods like chocolate, coffee, and beer!
If youâve ever eaten the white part of a citrus peel (the pith), you know what bitter tastes like.
Some of the more common bitter ingredients you might cook with are green vegetables (spinach, kale, broccoli), olives, and spices like turmeric.
Next time you cook spinach, try adding a little paprika and lemon juice to experiment with how flavors complement and enhance each other!
If your meal is too bitter, try adding a spoonful of sugar, cream, or butter to smooth it out.
Whatâs next?
With practice, a little patience, and lots of tasting, youâll quickly step up your flavor game!
The best way to get better at cooking is learning from PROVEN recipes.
Unfortunately, you often canât tell which recipes are "blah" and which will WOW you until you cook themâ¦
But if you accidentally spend time making bland recipes, then youâll ingrain those bad habits into your own cooking 😱
Want to get curated, tried-and-true recipes sent to you every week?
[Then I highly recommend you click here and join the Six Sistersâ menu plans!](
Youâll get our best recipes that have all been smile-approved by the Sisters + our families, so you know that EVERY meal will be a hit!
Weâve already done all the meal planning, recipe testing, and grocery list organization for you.
All you have to do is shop, cook, and enjoy a delicious dinner with your family!
Happy cooking!
Elyse - Six Sisters
PS You want to IMPRESS with your cooking, but youâre struggling with bland, tasteless foodâ¦
Your meals never seem to come out as tasty as you wanted them to beâ¦
How DO restaurants do it anyway???
The 2 keys to lip smackinâ meals:
1) Adding enough salt + fat
2) Understanding how to create and balance the major flavors (sour, spicy, sweet, bitter) in your dish
The best way to become a better cook is to practice, practice, practice!
Unfortunately, thereâs no way to tell if a recipe will WOW you, or be bland until after you cook itâ¦
But if you spend time making bland recipes, youâll learn those bad habits!
As you know, itâs easier to start something new than to stop a bad habitâ¦
Do you want to get curated, smile-approved recipes sent to you every week?
[Then click here to join the Six Sistersâ Menu Plans now!](
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