What is flavor? By definition, it’s the quality of something that affects the sense of taste. It’s the difference between enjoyable and well, not so much. As long as you have the right ingredients and use them correctly, you can always produce good flavor.
There are so many great ingredients out there and I have a wide variety that are always stocked in my pantry, but let’s start with the basics. You will never find my kitchen without Extra virgin olive oil, salt, and fresh garlic. These three ingredients should be first and foremost on your list too because this little power trio can really step up anyone’s cooking game and if you’re a beginner, you’re definitely going to wanna to keep reading.
OIL:
I always have a giant can of Extra Virgin Olive oil stocked. I use it for salad dressings, and for roasting and sautéing veggies. Truth be told I also bake and fry with it. While there are so many extra virgin olive oils on the market, there are many imposters out there too. Many extra virgin olive oils aren’t authentic and are actually just blends of substandard olive oils. For Olive oil to be considered extra virgin, the oil must be “cold” pressed. This means its extracted without heat or chemicals. Additionally, it also must pass many tests and honestly, choosing the right olive oil can be confusing. There is a lot of useful information in this article. It discusses the process and different types of olive oils and think it’s super helpful and pretty interesting.
SALT:
Salt is the simplest most basic ingredient ever, this should be in everyone’s kitchen no matter what. It’s been around forever and has even been talked about in the old testament of the bible
* Leviticus 2:13 reads: “And every offering of your grain offering you shall season with salt; you shall not allow the salt of the covenant of your God to be lacking from your grain offering. With all your offerings you shall offer salt.”
Now like Olive oils, there are many different types of salt, so to keep it simple I stick to Kosher or Sea salt. Once in a while I use a fancier salt like a Pink Himalayan, but we can get into that later. I know people often fear salt because they think it’s really bad for your health. However, it’s not necessarily true. Did you know that we actually need some salt for our cells to function? That’s not to say that we should suck down the saltshaker but in moderation salt can be used in a healthy diet. Using it just to improve the taste of your dishes can make a world of a difference. I mean have you ever had an unsalted potato?!
GARLIC:
So now let’s talk about this cute little bulbous vegetable. It contains a whole bunch of little cloves that are wrapped like little presents in papery husks. Once you unwrap those little presents you unlock a whole new world. Garlic is such a complex ingredient, and it can be used in so many different ways. When raw, the taste on your tongue is somewhat spicy and pungent. The pungency of garlic, though, comes from sulfur-containing compounds. The spicy bite comes from phytochemicals which are primarily Allicin, which is what makes garlic so healthy.
Methods:
Sometimes I like to just smash the cloves whole with a knife or the palm of my hand. This method releases a mild flavor. If you cut it Goodfella style, super paper thin, the flavor is a medium taste and once added to slow cook in a sauce it will actually melt away. When you chop or mince garlic, it gives you the strong flavor. Mixing chopped or minced garlic in a salad dressing, guacamole or an olive tapenade, it melds nicely with the other ingredients, and isn’t as offensive as it would be on its own.
Add heat:
Now if you change the method by cooking the garlic, it’s a whole different world. Sautéing Garlic in some fat, whether it’s a butter or olive oil, brings out a nutty and savory flavor. It’s good to note that when sautéing garlic in olive oil, I usually add chopped garlic and olive oil to a cold pan. This is so the oil and garlic warm up together and lessens the chance of the garlic burning. The results are simple and delicious. Sautéed garlic can be the base to your tomato sauce, gravy, or for cooking up some veggies. Whatever way you decide to use sautéed garlic you won’t regret it.
Slow roast it:
Now let’s talk about another method that I think is not talked about enough and that’s Roasted garlic. The results are life changing!! I know that seems super over the top to say but trust me. Once roasted in the oven, the garlic becomes, soft and creamy. You can literally squeeze it right out of its skin. Once it’s roasted the garlic is so sweet and delicate that you can use the entire bulb in a recipe. This deliciousness does wonders for making garlic mashed potatoes or for a delicious garlic butter spread. Honestly the possibilities are endless. Three simple ingredients with different steps can totally bring your cooking game next level.
RECIPES: Olive tapenade , Oven Roasted Garlic , Garlic Mashed Potatoes
