Have you ever made a dish that smelled great but, when you sink your teeth into it, left you thinking it could be more exciting? Maybe all that’s needed are a few simple techniques to layer on the flavor.
Give your food depth of flavor with Dizzy Pig seasonings
One of the key reasons Dizzy Pig seasonings stand out over the rest is that the flavors hit you on many different levels. In other words, when the spices land on your tongue, the initial sensation and flavor is followed by new flavors that are detected at different times. Everyone tastes buds are different, but often a sweetness and hint of salt come first, followed by citrusy or herby notes and other undertones, then the heat and finally the garlic or onion flavors which often show 10, or even 20 seconds after the first taste. We call that depth of flavor, and it’s an important part of making exciting food.
So simply using Dizzy Pig seasonings gives your food a deeper more complex flavor, but the flavor of the final product, when you take that long anticipated bite, depends on so much more.
The Layers of Flavor
If your cooked food is to offer this intriguing depth of flavor, consider that:
Successfully layering your flavors will take some practice. The first step is to start thinking about flavors next time you bite into food that you cooked. Pay attention to what you taste first, how the other flavors follow behind, what you are left with after everything comes together as well as the after taste. Pay attention to the balance of flavors as well. Any flavor that is too strong will reduce your depth of flavor.
Here are a few examples of things that can increase the depth of flavor
- Inject a marinade, and get some flavor deep into the meat.
- Brine. Adds a “zing” to deep inside the meat, and different flavors can be used.
- Hit your food with fresh seasoning toward the end to add a new layer.
- Caramelize your sauce at the end of your cook.
Here are a few examples of things that can reduce the depth of flavor:
- Steaming or braising . . . or wrapping in foil. This tends to meld flavors together and tends to make all one flavor without layers.
- Yet it is possible to add layers of flavor AFTER you steam or braise.
- Over-smoking. Too much smoke and you have covered up the other flavors.
- Over-saucing or oil . . . anything that coats your tongue and close off your taste buds.
- Not browning your food.
Hopefully this info will help in your quest to produce the ultimate bite of food, or at least start you on a path to paying more attention to what is happening on your tongue! Happy cookin!!