Flavor Layering - Adjustments
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I am frequently asked for recipes for my dishes, but flavor balance is hard to get
entirely by following a recipe. The ingredients are going to be a little different every
time, especially when using fresh ingredients. Every tomato contributes a different
blend of acid and sweetness depending on its type and when it was harvested.
Every chili pepper has a different degree of heat, also dependent on the species
and time of harvest. Spices aren't the same from one bottle to another. They
change quickly though time. Dry herbs are often more potent than fresh herb when
compared by volume. A teaspoon of dried oregano is not the same as a teaspoon
of freshly mince oregano. While cooking I always try to "balance the flavors". But
how to do this? Here are a few rules of thumb most chefs use.
When cooking, frequently taste and analyze what’s going on with the process.
There are no shortcuts for tasting the food, making adjustments, and seeing what
happens. If you go too far in one direction, often adding opposing flavors will bring
the dish back into balance.
Here is a brief list of ingredients I use to adjust and tweak the flavor profiles of my
dishes. We are wrapping up our walk through the subject of flavor layering with the
most popular ingredients to adjust for, 1) aromatics, 2) sour, 3) sweet and 4) salty
qualities
Aromatic
The dish and the culture from which it originated will largely dictate what aromatics
you use to heighten the flavor of your dish. Here are the most common aromatic
ingredients I use:
Sour
Acids will add an extra special zing to your dishes. As stated in an earlier posting,
add acidic components near the end of cooking, because they mellow with long
exposure to heat - especially citrus juices. Try these sour/acid ingredients to
complement your food:
Sweet
A good rule of thumb is, “Less is better” when adding sweetness to your dishes. If
you decide to use sugar, avoid using the garden-variety processed white sugar. It
may impart some “off-flavors” due to the bleaching process. My preference is to
use raw unprocessed sugar, if I must. However, I prefer to use the following to avoid
using pure sugar. I save that for my lemonade:
Salty
Unless there is an overwhelming reason to use some specialty “gourmet” salt, I use
the following, depending on the dish. Experiment with these foods, you will be
adding other flavors along with the saltiness:
Remember, under-salt your dish while cooking and make this your last adjustment.
You can always put more in, but you cannot take it out.
There are three secrets to a phenomenal dish: Taste, taste and taste during the
cooking process. Remember to keep tasting, tasting, tasting. Almost immediately
your dishes will be the most coveted at dinner parties and potlucks!
entirely by following a recipe. The ingredients are going to be a little different every
time, especially when using fresh ingredients. Every tomato contributes a different
blend of acid and sweetness depending on its type and when it was harvested.
Every chili pepper has a different degree of heat, also dependent on the species
and time of harvest. Spices aren't the same from one bottle to another. They
change quickly though time. Dry herbs are often more potent than fresh herb when
compared by volume. A teaspoon of dried oregano is not the same as a teaspoon
of freshly mince oregano. While cooking I always try to "balance the flavors". But
how to do this? Here are a few rules of thumb most chefs use.
When cooking, frequently taste and analyze what’s going on with the process.
There are no shortcuts for tasting the food, making adjustments, and seeing what
happens. If you go too far in one direction, often adding opposing flavors will bring
the dish back into balance.
- Need more depth? - Start with aromatics next time
- Too bland? Try adding salt, sour, or some heat
- Too sour? Try adding some sweetness
- Too sweet? Try adding some sour or heat
- Too salty? Try adding sour and balance with sweetness
- Too spicy? Try adding some sweetness or creaminess
- Just needs a spark? Try adding acid, aromatics added at the end of cooking,
or just a splash of heat - Too harsh? - Try adding a bit of sweetness
Here is a brief list of ingredients I use to adjust and tweak the flavor profiles of my
dishes. We are wrapping up our walk through the subject of flavor layering with the
most popular ingredients to adjust for, 1) aromatics, 2) sour, 3) sweet and 4) salty
qualities
Aromatic
The dish and the culture from which it originated will largely dictate what aromatics
you use to heighten the flavor of your dish. Here are the most common aromatic
ingredients I use:
- Shallots (the flavor is sort of a blend of onions and garlic)
- Onion
- Celery
- Aromatic herbs - parsley, rosemary, thyme, oregano, mint, etc.
- Garlic
- Citrus zest - the colored part of the peel of citrus fruits. This is highly flavorful
as the essential oils reside in the zest Sweet peppers - Ginger
- Lemongrass
Sour
Acids will add an extra special zing to your dishes. As stated in an earlier posting,
add acidic components near the end of cooking, because they mellow with long
exposure to heat - especially citrus juices. Try these sour/acid ingredients to
complement your food:
- Lime juice
- Vinegars of all kinds
- Lemon juice
- Tomatoes can be acidic
- Cranberries
- Pickles
- Tamarind
- Raspberries
Sweet
A good rule of thumb is, “Less is better” when adding sweetness to your dishes. If
you decide to use sugar, avoid using the garden-variety processed white sugar. It
may impart some “off-flavors” due to the bleaching process. My preference is to
use raw unprocessed sugar, if I must. However, I prefer to use the following to avoid
using pure sugar. I save that for my lemonade:
- Onions, cooked long and slow to caramelize the sugars
- Roasted red Bell peppers have a subtle sweetness
- Slow roasted garlic
- Fruit
- Fruit juices or concentrates (especially in some oriental dishes)
- Jams or jelly
Salty
Unless there is an overwhelming reason to use some specialty “gourmet” salt, I use
the following, depending on the dish. Experiment with these foods, you will be
adding other flavors along with the saltiness:
- Bacon or other cured meats (ham)
- Hard cheeses, such as Parmesan
- Seasoned Salt or Garlic salt
- Soy sauce
- Salted butter
- Bouillon
- Fish sauce (Thai or Vietnamese)
- Pickled vegetables
Remember, under-salt your dish while cooking and make this your last adjustment.
You can always put more in, but you cannot take it out.
There are three secrets to a phenomenal dish: Taste, taste and taste during the
cooking process. Remember to keep tasting, tasting, tasting. Almost immediately
your dishes will be the most coveted at dinner parties and potlucks!
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