ENHANCE THE FLAVOR OF MEALS
–Cooking can be healthy, tasty and cost-effective. Research suggests that taste more than nutritional content determines what foods people select.
–To maximize food’s flavor AND nutrition quality it is helpful to start with high quality ingredients. It’s also important to handle and store foods properly. Poor storage reduces flavor and quality.
–Overcooking can destroy flavor and nutrients. Cook to retain nutrients, flavor, color, texture and overall appeal.
TECHNIQUES TO ENHANCE FLAVOR
–For meat, use high-heat cooking techniques such as pan-searing, grilling or broiling, which help to brown meat and intensify flavor.
–Roast vegetables in a very hot (450F) oven or grill for a sweet, smoky flavor. Brush or spray vegetables lightly with oil, before cooking, so they don’t dry out. Sprinkle with herbs.
–Caramelize sliced onions to bring out their natural sweet flavor. Cook them slowly over low heat in a small amount of oil. Use them to make a rich, dark sauce for meat or poultry.
–Incorporating fresh herbs at the right time during cooking makes a difference in the finished product. Herbs such as thyme, rosemary, marjoram, oregano and sage are hardy and should be added to the recipe early in the cooking process. This will soften their texture while they release maximum flavor into the dish. Herbs such as parsley, cilantro, chives, and basil are more delicate and should be added at the end of cooking or they will lose their fresh flavor and bright color.
–Give a flavor burst with good-quality condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade, and various salsas.