The Art Of Adding Aroma And Flavor At The Right Time

Aromatics are a quick and easy way to add flavour to your cooking. They are vegetables and herbs that add flavour and aroma to a dish. When cooked together, aromatics help create layers of flavour. Some aromatics are sweet, while others are pungent or astringent. When combined, they create a rounded flavour base that helps make the finished dish taste more complete. Aromatics are commonly used in all kinds of recipes, including sauces, soups, stews, stir-fries, rice dishes, curries and braises.

Commonly used aromatics include leeks, onions, carrots, celery, fennel, garlic, lemongrass, ginger, scallions, spicy chilli peppers, bell peppers, bay leaves, thyme, parsley and peppercorns. Tomatoes are also sometimes used as an aromatic, as are less common aromatics such as parsnips and celeriac.

Aromatic ingredients should be cooked in oil or fat, which gives them an opportunity to soften and release their essential flavours, creating the first layer of flavour in the dish.

Use aromatics like onions, garlic, and ginger

Onions, garlic, and ginger are aromatics that can add depth and complexity to your dishes. Here are some tips on how to use them to enhance your cooking:

Onions:

Onions are versatile and can be used in various dishes, from soups to salads. They are part of the allium family, which also includes garlic, leeks, and shallots. When choosing an onion for a recipe, consider the dish you are making. For example, yellow onions are great for caramelizing due to their ability to hold up to long, slow heat. Sweet onions, such as Vidalias or Walla Wallas, are perfect for raw applications like salads, relishes, or garnishes as they have a mild onion flavor with a touch of sweetness. Red onions, known for their peppery and spicy flavor, pair well with strong-flavored greens like kale or arugula and are also excellent for roasting, grilling, and pickling. White onions, which can be strong but have less aftertaste, are commonly used in Mexican cuisine and prepared salads.

The way you cut an onion also affects its flavor. A food processor will give you a more potent onion flavor than dicing it by hand. Additionally, cutting an onion crosswise will rupture more cell walls than cutting it lengthwise, resulting in a stronger flavor. To tame the pungency of raw onions, slice them thinly or soak the slices in cold water.

Garlic:

Garlic, a member of the onion family, is known for its pungent aroma and flavor. It can be used in various forms, from fresh cloves to dried and powdered. Fresh garlic is typically used minced or crushed, and it adds a strong flavor and aroma to dishes. When cooking garlic cloves whole, the flavor mellows, and they develop a sweet, nutty taste with barely any aroma. Roasting garlic wrapped in aluminum foil will give you a milder garlic flavor. When sautéing garlic, be cautious as it can burn easily, resulting in a bitter taste.

Ginger:

Ginger is a versatile spice with a unique flavor profile ranging from soft and sweet to crisply pungent and spicy. It is widely used in cuisines like Caribbean, Indian, and Asian. Fresh ginger gets its pungency and aroma from the flavor compound gingerol, which is related to capsaicin and piperine, the compounds that give chili peppers and black pepper their spiciness. When cooked, gingerol transforms into zingerone, which is less pungent and has warmer, spicy aromas. Ground ginger, while more concentrated than fresh ginger, has less bite, making it suitable for baked goods.

Dried ginger powder is significantly more pungent than fresh ginger, making it excellent for adding a punch of flavor to dishes. Additionally, candied ginger is a less pungent option if you want to add a subtle ginger flavor.

Add citrus juice, like lime or lemon

Adding citrus juice, like lime or lemon, can be a great way to enhance the aroma and flavour of your dishes. Here are some tips and tricks to maximize the impact of citrus juice in your cooking:

Firstly, a little gives dishes a lift – think a sprinkle of zest or a squeeze of juice. It can also help balance rich and creamy dishes, such as creamed spinach, by adding a touch of acidity. The acidity in citrus juice can also be used to sanitize foods, such as chicken, as seen in some Egyptian cooking traditions.

Secondly, timing is crucial. It is recommended to add citrus juice to a dish after it has been removed from the heat. Adding citrus juice too early in the cooking process can result in a bitter flavour and discolouration. This is a common mistake made by home cooks.

Thirdly, consider the type of dish you are preparing. Citrus juices pair well with a variety of ingredients, from meats and seafood to vegetables and desserts. For example, a squeeze of lime over a fish fillet or grilled vegetables can enhance their flavour. Additionally, citrus juices can be used in marinades, vinaigrettes, and beverages.

Finally, don't be afraid to experiment. Different types of citrus juices can be combined or substituted for one another to create unique flavour profiles. For instance, a blend of fresh lime, orange, and grapefruit juice can be used as a substitute for sour orange juice in certain recipes.

In conclusion, adding citrus juice, like lime or lemon, can be a simple yet effective way to enhance the aroma and flavour of your dishes. By understanding the role of acidity, timing, versatility, and creativity in your cooking, you can maximize the impact of citrus juice in your recipes.

Use spices like cumin and turmeric

Spices like cumin and turmeric are commonly used to add aroma and flavour to dishes. Cumin, with its distinctive earthy and sweet flavour, is often used in curries, stews, and other dishes from North Africa, India, and the Middle East. It can also be added to salads, marinades, and dressings for a touch of extra flavour. On the other hand, turmeric is commonly used in Indian cooking to add a unique flavour and colour to curries, soups, stews, sauces, and marinades. It is responsible for the bright yellow or orange colour in many curry mixes.

When it comes to using cumin and turmeric for aroma and flavour, there are a few things to keep in mind. Here are some tips:

• Cumin can be added to dishes whole or ground. To enhance its smoky-woodsy taste, it can be toasted whole before grinding.
• Ground cumin powder can be light or dark coloured, depending on when its seed was picked. Darker-coloured cumin tends to be spicier than its lighter counterpart.
• Turmeric can be used in its fresh root form or as a spice powder. The powder form is more common and is typically derived from dried and ground turmeric root.
• Turmeric has a warm, bitter, and slightly astringent flavour. It can be used to add a unique flavour to dishes or as a natural dye to impart a yellow tint.
• Both cumin and turmeric have medicinal properties and are known for their anti-inflammatory benefits.
• Cumin can be used as an alternative to turmeric in some Indian or Mediterranean dishes, but it may alter the flavour and authenticity of the dish.
• The two spices have different flavour profiles, with cumin having earthy and citrusy notes, while turmeric has a more pungent and slightly bitter taste with notes of pepper and ginger.
• Cumin and turmeric can be used together in some recipes, such as stews, curries, teas, or marinades, to add depth and complexity.
• When using turmeric, it is recommended to add black pepper as it improves the absorption of curcumin, the active ingredient in turmeric.

Try herbs, fresh or dried

Herbs are the fragrant leaves of plants, while spices come from the bark, buds, fruit, roots, seeds, or stems of plants and trees. They are usually dried, with garlic and ginger root being two exceptions. Both herbs and spices have been used since ancient times and have played a crucial role in modern food preparation. They add unique flavours to our food, contribute colour and variety, and can even replace or reduce salt and sugar in dishes.

When it comes to cooking with herbs, fresh herbs are always preferable to dried herbs, as they provide a more intense flavour. However, dried herbs can be a great alternative when fresh herbs are not available or are too expensive. As a general rule of thumb, use three times the amount of fresh herb as you would dried. For example, use fresh basil and oregano in your spaghetti sauce instead of dried, and taste the difference!

If you're using fresh herbs, it's best to purchase them close to the time you plan to use them. Picking them from your garden in the morning after the dew has dried but before the sun gets too hot will ensure the best flavour. To store fresh herbs, keep them in an open or perforated plastic bag in the refrigerator crisper drawer for a few days. You can also extend their freshness by snipping off the ends of the stems on the diagonal and placing them in a glass of water in the refrigerator, changing the water daily.

When cooking with dried herbs, it's important to note that they have a more concentrated flavour than fresh herbs, so you'll need to use less. As a rule of thumb, use a quarter to a third of the amount of dried herb as you would fresh. For example, if a recipe calls for a teaspoon of fresh basil, you would use a quarter to a third of a teaspoon of dried basil.

When adding herbs to your dishes, it's important to consider the cooking process. Some herbs, like basil, parsley, and cilantro, are more delicate and should be added towards the end of cooking or just before serving to preserve their flavour and aroma. On the other hand, herbs like thyme, rosemary, and bay leaves benefit from a longer cooking time and are often used in slow-cooked dishes like stews and braises.

In terms of specific herb recommendations, here are some popular options:

• Basil: Offers a fresh, slightly sweet flavour and pairs well with garlic, rosemary, thyme, and oregano.
• Oregano: Commonly used in Italian, Mediterranean, and Mexican cuisines to flavour sauces, marinades, and dressings.
• Thyme: Has a warm and earthy aroma and pairs well with rosemary, basil, and oregano.
• Rosemary: Has a strong flavour and can stand up to long cooking times. Pairs well with basil, thyme, and oregano.
• Parsley: Slightly muted in flavour compared to its fresh counterpart but great for slow cooking and garnishing.
• Chives: The smallest members of the onion family with a mellow, delicate flavour. Add them towards the end of cooking to preserve their taste.
• Cilantro: Pungent and earthy, use sparingly as its flavour can be overpowering. Commonly used in Latin American, Caribbean, and Asian cuisines.
• Mint: A versatile herb that works well in both sweet and savoury dishes.
• Marjoram: A close cousin of oregano with a delicately sweet and slightly minty flavour. Add it towards the end of cooking.

Remember, a little goes a long way with herbs and spices, so start with a small amount and adjust to your taste preferences. Happy cooking!

Balance sweet, sour, salty, bitter, and umami tastes

The five basic tastes—sweet, sour, salty, bitter, and umami—form the foundation of flavour profiles. Each taste sends a specific message to our bodies. For instance, sweetness indicates the presence of sugars and carbohydrates, while sourness indicates the presence of acids, alerting us to the safety of our food. Salty tastes signal the presence of sodium, which is vital for regulating water content in the body. Bitterness often indicates the presence of toxins and poisons, and our bodies naturally reject these flavours. Umami, derived from the Japanese word for "good flavour", indicates the presence of proteins.

Balancing these tastes is key to creating a well-rounded dish. Chef Martin Gilligan recommends having at least three of the five main flavour profiles in a dish. For instance, a rich dish like beef short ribs can be balanced with a sauce that adds acidity, such as a reduction of aged sherry wine vinegar. To this, a sweet element like sugar snap peas can be added to create a dish with rich, acidic, and sweet flavours.

While some chefs believe that incorporating all five tastes in a single dish can be overwhelming to the palate, others argue that it is possible to create a harmonious blend by carefully adjusting the proportions of each taste. The key is to experiment and find the right balance that enhances the flavours and creates a delightful culinary experience.

Additionally, enhancing the aroma of a dish can further elevate the dining experience. Aromatic spices, herbs, and cooking techniques can be used to create appealing fragrances that complement the flavours and enhance the overall enjoyment of the meal.

Frequently asked questions