Balance and finishing
6 short explainers. Read them in order, or jump to the question you have right now.
- 55Season in layersSalt added early dissolves into the food and spreads through it. Salt added only at the end sits on the surface. Season a little at each stage, then taste…
- 56Salt, fat, acid, heatMost flavor problems come down to one of four things. Salt strengthens flavors, fat adds richness, acid brightens heavy food, and heat adds browning and…
- 57Cooling a too-hot dishCapsaicin is the compound in chilies that triggers the heat receptors on your tongue. Sugar or honey makes the burn feel milder without removing the chili…
- 58Crunch against creamyYour mouth notices crunch, creaminess and chew as well as taste. Creamy soup with crunchy croutons, or soft yogurt with crisp granola, gives you a…
- 59Finish with fresh herbsAroma compounds in tender herbs and citrus zest evaporate with heat and time. Basil, cilantro, parsley and chives lose much of their smell after a few…
- 60Fixing common mistakesMost kitchen mistakes can be fixed by changing one thing at a time. Add a small amount, stir, and taste before you add more. A large correction usually…
