Chapter 14 — Food & Cooking

Why does my cooking taste bland?

Almost always under-salting and no acid. Salt in layers as you cook rather than at the end, and finish with lemon juice or vinegar — acid is what makes flavours read as bright rather than flat.

Follow-up questions

When should I add salt while cooking?

In stages: to the cooking water, to onions as they sweat, to the sauce mid-simmer, and a final adjustment off the heat when flavours have concentrated.

What does acid do in a dish?

It cuts fat, sharpens sweetness, and makes other flavours more distinguishable. A squeeze of lemon fixes more dull dishes than any spice.

What is umami and how do I add it?

The savoury fifth taste. Parmesan, soy sauce, anchovy, tomato paste, mushrooms, and miso all add depth in small amounts.

Why does restaurant food taste better?

More salt, more fat, higher heat, and finishing steps — butter, acid, fresh herbs — added off the heat right before serving.

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