#flavor-balancing

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#citrus-zest #seafood #cooking-technique #caramelization #bourbon #umami #cooking-techniques #seasoning
fromTasting Table
4 days ago

The Part You're Forgetting After Adding Citrus Juice To Fish - Tasting Table

"It is always good to add zest to your fish when frying, baking, grilling or poaching after it is cooked," Darkwah recommends. "[This] brings out the umami flavor of the fish." Like juice, zest works to balance and highlight other qualities: brightness versus richness and umami. It's the unexpected ingredient that makes a pasta dish sing and that elevates just about any meat or vegetable dish or dessert with a fragrant lift.
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fromTasting Table
2 weeks ago

A Chef's 13 Secret Ingredients For Shockingly Good Caramelized Onions - Tasting Table

Slowly caramelize onions with patience and flavor enhancers (bourbon, acids, umami, alternative sweeteners) to achieve ultra-sweet, melt-in-your-mouth results.
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