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Surprise your family with more flavourful food - that isn't just straight from the shaker.
Instead, think outside the (salt)box and delve into other flavour-boosting seasonings that take your meals up a notch from good to great.
This is my secret weapon and I use it in just about everything. It’s been popular for about 200 years and for good reason, because it adds a great flavour pop that’s neither sweet, salty nor spicy but is just happily there. The subtle yet effective impact Worcestershire sauce has on food is referred to by chefs as Umami or the “fifth taste” (after bitter, salty, sour, and sweet).
Add a squeeze of fresh lemon, lime, orange or grapefruit juice immediately prior to serving. It will brighten up the flavour of vegetables and meats alike, while also serving to awaken the palate and make you more receptive to tasting the dish.
Another Umami seasoning, even a teaspoon or two of tomato paste can add a great depth of flavour to soups, beef dishes and pasta sauces. The easiest way to keep it on hand at all times is to buy a tube of it at your nearest Italian or gourmet food shop.
I often stir a teaspoon of Dijon mustard to my sauces, soups and salad dressings. It gives a gentle tang and a wee hint of spiciness that blends beautifully with other flavours. Plus, it acts as an emulsifier, binding oil and acid together so you’ll get a creamier consistency, especially in salad dressings.
Whisk a tablespoon of cold butter into any milk, cream or broth-based sauce right before serving. Mounting a sauce this way (emulsifying flavourful fat into it at the end) improves both its texture and taste.
Don’t knock it till you’ve tried it! Made from brewer’s yeast, this British spread gives a slightly sour yet rich, almost beefy flavour (yup – Umami, again) to dishes. It’s great for providing a noticeable flavour boost to quickly-prepared soups and also enhances vegetarian and vegan dishes. Just go easy – about 1/4 to 1/2 teaspoon should do the trick.
Many people avoid fresh herbs because they buy a bunch, use a little, and the rest is left to spoil in the fridge. Yet herbs remain one of the most reliable ways to add a ton of flavour without adding sugar, salt, fat or calories. Add sturdier herbs like rosemary (finely chopped, of course), oregano or thyme midway through the dish’s preparation. Tender herbs like basil or parsley are best added near the end of the cooking time or used as a garnish for maximum flavour effect. The next day, take the remaining herbs in the bunch and chop them finely, mix with a little olive oil and freeze flat in a Ziploc bag. Pop off a corner of the mixture anytime you want to add herbs to a dish and you’ll never regret buying fresh herbs again.
Paula Roy readily admits that she’s obsessed with food. Typically, it’s the first thing she thinks of in the morning and the last of the day as well. She recognizes that not everyone shares her passion for cooking, so she channels much of her enthusiasm into creating family-friendly recipes that are easy to prepare and yield delicious results.
Although her husband and kids are eager taste testers, Paula knows she’ll eventually be paying for their therapy thanks to her constant cries of, “don’t touch that plate, I haven’t taken a photo yet!”
Paula loves to travel and explore whatever culinary treasures a destination has to offer. In addition to leading cooking classes and making frequent TV appearances, she’s also a busy freelance writer and serves as the food editor of popular style magazine Ottawa At Home. In addition to her contributions for YMC, you can also follow Paula’s edible adventures through her blog, Constantly Cooking, and keep up with her daily kitchen antics on Twitter and Instagram (@paulajroy).