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Thank you for visiting 10 cooking secrets. We hope you like our suggestions. We think they will make your cooking a lot easier. Please scroll down to learn more.

Preamble

This all started with my making suggestions to a young bride. I was trying to make her cooking struggles a little easier. These are all simple suggestions you will not find in any book. I am going to keep this short because I believe in KISS.*

Taste Enhancers

First of all, you should know that there are only four things you taste in your mouth. These are salt, sweet, sour and bitter. Nothing else: That is all. It is hard to believe but every flavor is tasted in your nose. That is why the next section on Taste Enhancers is so important.

There are four basic Taste Enhancers in cooking. These are:

salt:

Basically, you want to add enough salt to raise the salt content of your food to the salt level of your body.

Sugar

Sugar is an enormous taste enhancer. That is why you will find it in almost every prepared food. Basically, you want to add enough sugar to enhance the taste but not so much as to make the food taste sweet.

Sour

Citric Acid (Lemon Juice) is most frequently used to provide a sour taste.

Sour

Acetic Acid (Vinegar) is most frequently used to provide a bitter taste.

Accent (MSG)

MSG (Accent) has been given a "Bum Rap". It is a 100% natural substance first identified in seaweed. It is the principle ingredient in two of everyone's favorite foods - vine ripened tomatoes and Parmesan Cheese. You always want to add it to soups, chowders and stews.

Alcohol

Alcohol is very volatile so it wafts the flavors in an intensified form to you nose. Alcohol is also an anaesthetic and it deadens your taste buds.

This is why you see salt, sugar (in some form) and MSG (Accent) in almost every prepared food on a Supermarket shelf. You can also use them in natural foods.

Example:

Bake an acorn squash, take out the seeds and add a tbsp. of cordial (or rum) to the center. You will be amazed. The salt and sugar enhance the taste, the alcohol wafts delicious smells to you nose.

How can you tell when the Taste Enhancers are in balance

Rule #1: The only way you can tell when the Taste Enhancers are in the right combination is by tasting them yourself. That is why you see so many pictures of chefs bending over a pot, tasting, tasting, tasting.

My rule is that when I can't stop tasting, I know the balance is right.

Problems

Too much Salt or Sugar

First wait to see if it gets absorbed into the food fibers. If you still have problems, here is a trick. Salt and sugar balance each other. So, if you put in too much salt, add sugar. If you put in too much sugar, add salt. And you can always add water or stock to dilute the sauce.

But first WAIT, because salt and sugar are most intense when you add them because they are only in the liquid (sauce) part of your dish. Wait a bit and they will probably be absorbed into the meat, beans or vegetables.

For example: The other day I made Carrot Ginger soup. In the beginning it tasted a little too salty. When it was served 6 hours later, it was fine because the salt had been absorbed into the carrot tissue.

Too much Accent
Again wait. Then try adding more sugar. If that does not work, dilute the sauce. Don't add more salt because they are both sodium based products.

Finally: of everything I have written, the most important thing is to keep tasting, tasting, tasting until you have the salt, sugar, accent balance correct. If you do that, and use natural foods and flavorings of your choice, the dish will always be right.

Instant Leg/Hand Cramp Relief An all natural recipe created by our own Chef Gahagan whose recipe websites attract over 1 million visitors a year. Independent testing shows that for most people his product stops painful Leg/Hand Cramps almost immediately. We Guarantee it.

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