Secrets To Improving The Flavor Of Food

April 14, 2010

Interview with George Erdosh, author of the book What Recipes Don't Tell You

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Mike Carruthers:
When it comes to improving the flavor of food one important key to any recipe is browning.

George Erdosh:
Recipes start, almost always, brown the meat first. And that browning precipitates powerful flavor enhancing reaction which gives flavor to food.
 

Culinary Scientist George Erdosh, author of the book What Recipes Don't Tell You …

And of course that same browning reaction that applies to roasting nuts, toasting bread – no matter what you do the browning reaction is the most powerful reaction in the kitchen.

There’s another powerful way to improve the flavor of anything you’re cooking.

Which restaurant chefs’ routinely use, it’s the heavy-handed use of herbs and spices. Our recipes, most recipes, are much too timid; I always suggest to people to double, even triple the amount of herbs or spices called for in a recipe – that’s what restaurant chefs’ use.

George says it’s a little controversial but consider adding just a little MSG to your cooking.

Most chefs do have a monosodium glutamate shaker next to their food because it’s such a powerful flavor enhancer. But it has a bad wrap because in the past MSG was so grossly over-used, just a little bit is ideal. And I must admit I do use just a little shake on a stew, soup, whatever.

To hear the complete unedited interview, click here.