I myself love to add different spices or condiments to my vegetables and I get to highlight their flavor and make them much more palatable and delicious. Cooking has never been more simple for me. So join me in my journey. What’s more, getting all the foods balanced between the exquisite taste of each member of the family is a challenge. Especially if we add vegetables to the equation.
Recall that the way in which the human body assimilates taste is linked to the taste of foods. By all accounts, an unfair measure. How they taste food is what gives the feeling of pleasure when eating. With vegetables, the question is a little different. Since childhood, maybe the rejection towards this group has been increased by the association that we made between what we’ve been offered and what our mouth indicated with respect to taste.
However, nowadays cooking is more a matter of practicality than dedication. From the time we were finally able to devote ourselves to cooking, to the rare and eloquent ways in which culture has formed us, we can give flavor to vegetables and in this way obtain really placid sensations when tasting. Today, we’ll show you a list of ideal tricks so you can take advantage of them when cooking vegetables. Finding the best and simplest formula to apply in the preparations do not have to be more of a waste of time and effort. Sit back, learn, and enjoy.
The Best Way To Flavor Your Vegetables
Salty, Sweet, Bitter, Spicy: Everything is possible
Anyone could tell you that vegetables are extremely nutritious for health. However, that leads us to another question, why does it seem difficult to consume them without being so good? It probably has something to do with the stigma of the waste they produce in the mouth. Stay with us and discover the series of small tricks — useful changes — so that you and those who taste your new creations can enjoy the charming taste of vegetables.
Although it may seem controversial, most vegetables have a remarkable content of sugars distributed in percentages by type. For instance, radish and cabbage. While both vegetables do not have the same amount of sugar content they vary according to the way they are prepared.
However, dry cooking methods, such as roasting or fried, can counteract any bitterness of the vegetables by caramelizing their sugars and intensifying their flavor. If the vegetables have a layer on top of the oil, something that is known as the “Maillard effect” occurs.
Hot oil quickly evaporates moisture from the surface. As a result, we obtain softer vegetables, with a spectacular exterior. Also, the taste is a delicacy between sweet and healthy, as well as being ideal to accompany other ingredients.
Here we enter a land full of proliferating subjectivity. When we salt our meals they depend on the type of the previous culture from which it comes. For example, in India, it is common to use well-loaded condiments (curry, garlic, chives, soy sauce, hot peppers) to give it a distinctive flavor.
However, if you are the kind of person who loves the tendency towards salt, with respect to vegetables you have to know how to use it:
With mushrooms, coriander, garlic or onions, you have to measure the use of salt. These ingredients give off a lot of flavors, and an excess amount of salt would be counterproductive.
On the other hand, for types of companions and sweeter foods, such as zucchini, or yucca, the use of salt is absolutely recommended.
It’s a matter of you trying it and noticing if there is something right or wrong.
Bitter flavors, as surprising as they may seem, will be more useful than you can imagine. Thanks to elements of its bitter character, they contrast with the sweet flavors.
Bittersweet mint combined with peas or potatoes and parsley in salads with sweet sauces are obvious examples. The cumin, for example, is perfect to go along with the roasted carrots.
Regarding this trick, you have to take into account that the disproportionate use of spicy elements in meals can be counterproductive to your health.
Although it is fair to emphasize that, you can measure for yourself the frequency you use. The spicy touch will highlight the food due to its powerful and exotic flavor.
The best-known example of spicy vegetable is chili. This small ingredient produces a marked sensitivity and reaction in the taste buds. When combined with other vegetables it will provide a charming pleasure of sensations to your meals.
The taste of vegetables hardly adds acidity to the taste of the human palate. However, we know that in the kitchen some things can take that place. If you want to add an acid touch to your way of preparing vegetables, lemon will be your best ally.
It is very common to see people using vinegar and lemon juice in their salads. Acidity is a matter of mere taste. Do not forget that cooking is an art that involves freedom, creativity, love, and dedication. So, which of these tricks you found most useful? How do you step up your game with salads? Let us know in the comments below.