It’s often the little things that can make a big difference. Here are some easy tips from America’s Test Kitchen on how to enhance the flavour of your everyday meals.
1. Garlic and onions are not prepared in advance
It’s better to chop garlic and onions at the last moment, as they release strong flavours and odours that can become overwhelming over time. Baking soda and water (one tablespoon per cup of water) can be used to tame the pungency of sliced or minced onions for use in raw dishes. Be sure to thoroughly rinse them before using them.
2. Don’t Seed Tomatoes
Seeding tomatoes is not necessary unless it’s required by a recipe that calls for it.
3. Keep Fats Tasting Fresh
Butter, oils and nuts can turn rancid, giving your food a flavour. To slow this process, reduce their exposure to light and oxygen. Keep butter and nuts frozen, nut oils chilled, and vegetable oils in dark cupboards.
4. Only strike the pan when it is hot
Don’t hurry the preheating process at the beginning of most sautes. Wait until the oil shimmers when cooking vegetables, and wait until the first smoke appears from the oil when cooking protein.
5. Never Throw Away the Fond
Fond, the caramelized brown bits that remain on the bottom of a pan after cooking, has a savoury flavour. Deglazing the pan with liquids (such as wine, broth, or juice) can make Fond suitable for sauces, stews, or soups.
6. Season with Sugar Too
The best way to speed up the browning process is to add a little sugar to vegetables or lean proteins like chicken and seafood.
7. Bloom Spices & Dried Herbs in Fat
If you want to intensify the flavour, add liquid before cooking the spices or herbs in butter or oil for a few minutes. When sauteing aromatics, such as onions, add the spices when the vegetables have almost finished cooking.
8. Brown Breads and Pastries
Browning is flavour. So, don’t remove bread, pies or cakes from the oven before the outside has a deep golden colour. All pies are baked in a transparent glass dish so that we can monitor the colour progression. Lifting the bottoms of puff pastry pieces or any other flaky dough placed on a baking tray allows us to check for even browning.
9. Add Some Umami or Savoriness
Anchovies and soy sauce contain high levels of glutamates, which add a meaty flavour to dishes. Add a tablespoon or two of soy to chilli, or add a few minced sardines along with vegetables in a stew or soup.
10. Use Fresh Herbs in the Right Season
Hardy herbs such as thyme and rosemary can be added to your dishes at the beginning of cooking. This will ensure that they are infused with maximum flavour while also reducing their intensity. Parsley, cilantro, tarragon chives and basil should be saved for the very last moment. Otherwise, they lose their vibrant colour and fresh flavour.
These are just a few of thousands of useful cooking tips in America’s Test Kitchen New Family Cookbook. Check out what’s inside.
