A Chance for Enhancements

Salt is our number one flavor enhancer.  We as mammals need salt in our bodies.  It’s out there cheaply and easily, so many folks unfortunately tend to over-indulge.  It’s possible to build a tolerance to salt flavor, increasingly thinking we need more, so be aware.  The general public now knows that this additive must be used in wise moderation -- about 2400 mg daily for normal intake, some say less, especially for older folks -- while perspiration, physical activity, blood pressure, and general health all dictate specific attention to the numbers.  We all must maintain wisdom in our diet.

Alternatives to salts as flavor enhancers are always a good idea.  Some of these following flavor enhancers fare better with some foods than others to develop taste.  We all know the dependable flavor additives such as vanilla for sweets and garlic for savories, and citrus zest enhancing most every food it accompanies – but there are the more subtle options as well.  There are commercial packaged options to use, but I have my list that I choose to use religiously in my cooking:

Chicken and poultry, and eggs – fried, broiled, braised, boiled or baked with the ‘grassy’ herbs: basil, sage, parsley, dill, tarragon or cilantro, fresh or dried, rubbed or marinated/sauced over; or in the oil, boil or baste.

Braised meats (and chocolate) – adding proportional amounts of brewed coffee to these foods will anonymously elevate the base flavor.  With pot-roasts and other meat braises, include about a cup in the liquid; and with confections, about a tablespoon of coffee or espresso per pint/pound of chocolate element.

Grilled meats and poultry – I always add external flavors to my meats at least fifteen minutes prior to cooking while bringing them to room temperature from the refrigerator, or up to a day in a rub or marinade, to enrich the flavor but also to lightly tenderize the meats.  Powdered dried peppers and roots (chile, paprika, curry, cayenne, ground dry mustard, powdered garlic and onion), and dried herbs (ground to a powder in the palm of the hand by the opposite thumb) -- all provide enormous flavors.  I first pummel the meat surface with the tines of a fork, providing an inward route for the dissolved flavors; then rub with vinegar, hot sauce, Worcestershire sauce and/or oil as moisturizer, an adherent and a vessel for the powdered flavorings – massaging all together with my fingers.  As the meat readies to room temperature – freshly rubbed, or having set herb/sauce coated and refrigerated in a zip lock bag from the day before – the exterior moistures and flavors will be absorbed into the meat, and the meat surface will again be ‘dry’, ready for browning in the pan.

Fish – Gentle herbs, such as dill, basil, tarragon, sage, marjoram – and conversely, the ‘heat’ spices like ground mustard, ginger, pepper, nutmeg, paprika and cayenne  -- and always the dependable lemon/lime juices and/or zests are pretty much magical with any fish or shellfish.  Minimal liquid marinade (one-half hour tops) is recommended.

Potatoes – baked, sautéed, mashed or fried with a light dusting of dried or fresh oregano,

            sage, thyme, dill or tarragon.

Greens – dark leafy greens and green legumes find a deeper taste when steamed, sautéed, or braised with a whisper of nutmeg.  Acids like vinegars, lemon/lime juices, squeezed and/or zested last are a big ‘fresh’ flavor boost as well.

Vegetables – Tomatoes and other vine-based fruits and vegetables (tomatillos, cucumbers, melons – the fruits; and eggplant, beans, squashes, and peas – the vegetables) like to be paired with some of the ‘grass’ herbs (cilantro, dill, parsley, mint, basil, tarragon, marjoram, chives). Stalk vegetables (celery, rhubarb, broccoli, chard, leeks) and root vegetables (potatoes, beets, carrots, rutabagas, onions, parsnips) tend to fare well with ‘stem’ or ‘shrub’ herbs (thyme, sage, oregano, rosemary) and most all vegetables love being surrounded by seed spices (cumin, caraway, allspice, celery, nutmeg, cardamom, mustard).  Bark and root spices (ginger, garlic, cinnamon, tumeric) along with the seed types fare better when first paired with heat (sautéing or roasting the spices) to release and temper their essential oils.

Fruits – Some sweet/tropical fruits and melons fare well with savory or spicy (contrasting) spices like cayenne, paprika and/or cumin.  Limejuice with fruits and melons always gives a flavor boost very well.  In a dessert or sweet presentation, almond extract and liqueurs enhance flavors well, especially in under-ripe / under-flavored fruits. 

Grains – Such as rice, barley, oats, rye, wheat (bulgar), spelt, corn (semolina) combine exceptionally well with nuts and seeds, such as almonds, pecans, walnuts, filberts/hazelnuts, cashews, sunflower seeds, pumpkin seeds, caraway and sesame seeds.  Best when added in a ground or broken up form, especially when roasted or toasted – which not only adds caramelized taste, but also multiplies the nutritional value of both ingredients.  The grass herbs: fresh mint, cilantro, parsley, tarragon, sage, basil or dill added to semolina, farina, wheat or corn brings a satisfyingly bright sense of ‘fresh’ to the table.