WHAT IS FLAVOUR
So it seems like one of those basic and obvious assumptions - that flavour is about the way that food tastes. Of course that’s true. But creating beautiful flavour is about far more than combining aromatics, fats and produce. It’s more than garlic, olive oil, and a fillet of lamb. Creating flavour means understanding heat. Understanding the way that texture affects our experience of taste. The way that fats work to filter aromatics through particular taste frames. The world of flavour is big and loose and interesting. Read on below for a few basic starting points that will bring greater depth and pleasure to the flavour’s you create.
SIMPLE TIPS ON FLAVOUR:
Using more than one fat in a dish will exponentially increase the texture and flavour intensity of a dish. Try using coconut oil with your ghee. Or sesame oil with your olive oil. I swear, you won’t go back.
Consider the text of the aromatics you are using when you are combing spices to make a masala blend. I love to use a mix of ground spices, dried seeds (cumin / nigella / fennel), fresh and dried leaf spices, and “wet” aromatics like fresh ginger and fresh garlic. The form of the aromatic affects the way in which our body receives the aromatic information. Having more than “one channel” of texture means that we’re receiving more sensory information. Which means we’ll likely experience the flavours with more intensity.
Heat has an impact when it comes to cooking. Intense high heat can bring a tightening to foods, so be careful with how you apply high heat. Conversely, very low cooking temperatures can result in a slack or lacklustre experience if the cooking times are too short or are applied to the wrong style of dish. Getting a feel for the heat of your stovetop will impact the end result of your dish.
A simple thing like using multiple salts in the same dish will add texture and drive flavour without resulting in sodium overwhelm. Maybe instead of using a teaspoon of a fine white salt, use 2/3 of a teaspoon and make up the rest with a flavoured salt or a fine pink salt. You’ll be amazed at the resulting difference.