View Full Version : Details that used to make food crazy good to me


mrs. dobbs
12-02-12, 09:05 AM
Until I realized my mood swings were from food sensitivities... :/ But many still apply.

1. Beurre noisette. Yes! Use the solids as salt!
2. The right pantry for the cuisine (right salt source, right sugar, right vinegar, right oil, right condiments, right plant species)
3. Heavy cream
4. Wines & liquors
5. Stocks
6. All basic flavors in balance (sweet, sour, salty, bitter, umami, spicy, fat, fullness, dryness, coolness, etc.)
7. Using both dried and fresh versions of seasonings
8. Roux
9. Braising
10. Roasting bones & roots
11. Super thin slicing
12. Sprouting
13. Farmer's market (or growing your own, or being aware of seed/heirloom and terroir)
14. Brining cheap cuts
15. Eating it the next day
16. Pepper vinegar, pickles or preserves on the side
17. Maximizing Maillard & deglazing with stock
18. Reductions
19. Aging (no experience with this, but tastes great)
20. Pastes (makin' em to cook with e.g. ginger, onion, garlic, chili, nuts together in a paste)