- you should use more fat than you think you need
When you go to a restaurant, a majority of foods you order (meat/vegetables/starchy sides) have maybe twice or triple the amount of butter/oil that is required of any conventional recipe
It is no surprise that fat tastes good - don’t be scared of using it - go Mediterranean mode on the amount of oil or fat you use! Opt for quality grass fed butter if you can splurge or high quality oils (olive or avocado oil is my go to, Graza is a great everyday olive oil)
- you should incorporate heterogeneity and a range of texture
Sometimes food can taste blah if you have been preparing it the same way over and over again. If you’re used to chopping carrots or potatoes into slices or thick chunks, cut it on a bias (diagonally) to improve the texture and make the dish more exciting
- salt acid fat heat theory still stands
Balance is everything
- finally, cook to context
Think about how you should adjust the recipe: what ingredients do you have? what culture of cuisine is it? how can you improve each aspect of each step in a recipe depending on the ingredient?
