You don’t need to spend years studying and practicing like professional chefs to impress your neighbours. With a few clever tips you’ll learn how to get the most out of several key ingredients. They are quite easy; you just need the courage to try them out. The difference in the nutritional value and flavour of the finished meal will be worth it!

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Add fat at the end of cooking

One tablespoon of butter or coconut oil added at the end of cooking will add more flavour than five tablespoons added at the start of the cooking process. Adding fat at the end makes it rest on the surface which transfers it directly to your tongue, giving your taste buds a much more intense experience.

Chop your garlic first

When you’re making a dish that requires the use of garlic, you should chop it up at the start of the process. The reason is that allicin, the most potent antioxidant found in garlic, takes about 10 minutes to fully release. Ideally, you should put the chopped garlic into a small bowl with oil and let it sit while you prep other ingredients. This will enrich the flavour of the oil and give your meal a much more complex garlicky flavour.

Use cauliflower instead of cream

Cauliflower is not just something low-carb enthusiasts use to replace rice with. When you steam and purée it, it becomes a great ingredient that adds richness, body, and a creamy texture to your meals. Try experimenting with partially or fully replacing heavy cream with it. It’s obviously much lighter and also offers a lot of fibre and other valuable micro-nutrients.

Balance flavours with vinegar

A splash of red wine vinegar added to braised meats at the end of cooking brightens the overall flavour. Balsamic vinegar can be a lifesaver if a soup turns out to be a bit too salty. A little bit of it helps balance things out. And if you start liking the sourness, there’s nothing more refreshing and cleansing than a tablespoon of apple cider vinegar in a glass of water in the morning!

Infuse your oils with turmeric

Homemade turmeric oil will give roasted vegetables and salad dressings a unique earthy taste and all the health benefits of turmeric root too. It’s quite easy to make: Combine 1 cup coconut oil and a thumb-sized piece of fresh turmeric in a small saucepan and simmer over medium-low heat for 30 minutes. The oil should have a deep orange colour at the end. Cool the oil to room temperature, strain it, and refrigerate in an airtight container for later use.

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