The Science of Seasoning: How to Make Every Dish Taste Better

Have you ever tasted a dish and thought, "It's good, but it's missing... something"?

90% of the time, that something is Salt or Acid.

The Role of Salt

Salt is a flavor enhancer. At low levels, it doesn't make food taste "salty"; it makes the food taste more like itself. It suppresses bitterness and enhances sweetness and savoriness.

When to Salt

• Early: Salt your onions when sautéing to draw out moisture and help them brown. Salt your meat before cooking to allow it to penetrate the muscle fibers.
• Often: Season at every layer. Salt the water for pasta. Salt the veggies. Salt the sauce.
• Late: "Finishing salt" (like flaky sea salt) adds a pop of texture and bright salinity right before serving.

The Role of Acid

If a dish feels "heavy" or "flat," it needs acid. Lemon juice, vinegar, wine, yogurt, or even tomatoes.

Acid cuts through fat. Think of a rich beef stew—a splash of red wine vinegar at the end wakes the whole thing up. It brightens flavors and cleanses the palate.

Balancing Flavors

Cooking is about balancing the five tastes:

1. Salty: Enhances flavor.
2. Sweet: Balances sour and bitter.
3. Sour (Acid): Balances sweet and spicy.
4. Bitter: Balances sweet and rich.
5. Umami (Savory): Adds depth and satisfaction.

Troubleshooting:

• Too sweet? Add acid or heat.
• Too sour? Add sweet or fat.
• Too spicy? Add sweet, acid, or dairy (fat).
• Too bland? Add SALT!

Next time you cook, taste as you go. Ask yourself: "Does this need a lift?" Try a squeeze of lemon and simply observe the magic.