Goalbeginnerdraft
More flavour
Also searched as: more savoury, more intense, umami, moreish, depth
In short: More flavour comes from roasted aromas, concentration, acid and salt in the right balance, not from more spice.
Picture it
Like a mixing desk: salt, acid, sweetness, bitterness and have to suit each other.
Levers and techniques for “More flavour”
Tap a dot to see its connections.
What More flavour means
Flavour has several layers: roasted aromas from the , concentration through reducing, seasoning from salt, freshness from acid and depth from umami (cheese, tomato, stock, mushrooms).
What happens
A flat dish often needs acid rather than salt. Roasted aromas form when frying, not when boiling. concentrates everything.
Rules of thumb
- Sear well and deglaze the browned bits.
- Season at the end with acid and salt.
- Fry spices in fat.
Related entries
Sources · 1
- Harold McGee: On Food and Cooking (2004)