Learning to cook well is an evolution, like everything in life. The more you do it, the more risks you take with it, the more your confidence will grow, the more you will learn and at some point instinct kicks in – you just know when its right, or when it’s not.
So this post is all about how I cook – if you want more info or to see any of this in action, please come join me on one of my cooking classes (she types with a glint in her eye, and a smile!).
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- Salt – bring out the flavour in food. Food without salt is bland. You can use pure salt (I like Himalayan), or salty ingredients (capers, olives, anchovies etc.). Food without salt is like a cold bath – completely unsatisfying. Don’t over salt food as that will kill it, and you! If you are cooking food from scratch and not living on processed foods, the overall salt intake from properly seasoned fresh food should not be a problem. If need be, use low sodium alternatives
- Sweet – this balances out acidity in a dish. It’s not to say your food should taste like pudding, it’s a background element that brings balance as needed – I use chutney (only Mrs Balls), honey, balsamic vinegar, pomegranate and date molasses etc. as my go-to store cupboard sweet elements. Adding fruit brings sweetness (a few sultanas thrown in) as do sweet vegetables, especially when roasted such as butternut squash, red peppers. I like peas for their natural sweetness, and herbs like basil I think also bring a slight sweet element.