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420chan is Getting Overhauled - Changelog/Bug Report/Request Thread (Updated July 26)

How to get the most flavor

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- Sat, 07 Sep 2019 03:34:36 EST nHV4947b No.159753
File: 1567841676145.jpg -(14244B / 13.91KB, 198x255) Thumbnail displayed, click image for full size. How to get the most flavor
How do you get the best flavor when cooking food. I heard by using a cap on the stove/pot you dont let the flavors come out so they stay locked in.

Also the longer you let it sit the more flavor will develop (on low heat), but how long is too long, and why do the flavors get better ?

Any Hot Neat Tips You have for Maximizing Flavor when cooking ??
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Masaharu Morimoto - Sat, 07 Sep 2019 10:03:45 EST rLqUYCDx No.159760 Reply
>>159753
Some ingredients release flavours slowly. Others release them quickly and they will disappear or turn bitter if you keep cooking (e.g. lemon/lime).
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Madame Mérigot - Sat, 07 Sep 2019 17:33:10 EST 5WdELw/2 No.159763 Reply
Maillard reaction into a deglaze everytime
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James Martin - Sat, 07 Sep 2019 18:26:37 EST dDOcS6GA No.159764 Reply
generally don't cook vegetables with the lid on. sulfur needs to escape
sometimes you want to cook things fast and barely, rather than all the way through
toast your spices, or get them hot in a fat

maillard and caramelizing, try to minimize added water during braising, use finished products to add a lot of depth(like wine, or chocolate or coffee/beer)
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Marcus Samuelsson - Sat, 07 Sep 2019 19:45:35 EST 1q/EdQ5u No.159765 Reply
Depends what flavors you're going for, yaknow? Take the lid off if you're trying to get rid of moisture, and don't want too much heat. . Leave it on if you're trying to retain moisture.

IN GENERAL:

deeper, darker flavors get better with more heat and more time. Think of chilli. It's best when you toast your spices, and let everything meld for a loooong time.

for lighter, fresher flavors, you don't want much heat, and you add the flavors right at the end. Think of chopped herbs on top of pasta, or lemon zest.

Learn how to use aromatics. Here's a list of aromatics: Onions (and similar), ginger, carrots, peppers, celery, garlic. That's like the base of the flavors youre making.
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Duff Goldman - Sat, 07 Sep 2019 20:31:57 EST uVf8BUQx No.159766 Reply
Use salt

There is a proverb about an ancient king who asked his daughter how much she loved him. She said she koved him like salt. He was greatly offended and banished her. Someone then contrived to remove all the salt from his food for some days. Afterwards, he recalled her back into the kingdom, as he realized salt is what makes all food flavorful
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Chef Wan - Sat, 07 Sep 2019 20:39:05 EST A6+25qa3 No.159768 Reply
>>159767
Not true because my ex girlfriend isnt take me to court over missing salt payments
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Johann-Carl Leuchs - Sat, 07 Sep 2019 21:47:03 EST dDOcS6GA No.159769 Reply
>>159768
we can never choose to not eat salt

we could have been anything but we chose to need salty.
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KrepsUntBurgdorf - Mon, 09 Sep 2019 22:50:00 EST lsB3GoRu No.159789 Reply
How much is too much spice? say you're making a lentil curry. maybe 5 tablespoons curry powder, 8-10 would just be too much .. or am i wrong?
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Madame Mérigot - Mon, 09 Sep 2019 23:56:46 EST 1x7jkH+X No.159790 Reply
>>159789
depends on the ratio, but use all the curry spice you like

curry doesn't actually exist in real life, it only exists in your heart
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Rick Moonen - Tue, 10 Sep 2019 17:43:36 EST +Pn+aTRd No.159800 Reply
>>159789
Depends on the size of the dish, the flavor of the curry, and how you like it. Curry powder is kinda hard to overdo. It's mostly tumeric, usually. But any dish with curry powder is best supplemented with other spices - black pepper, garlic, chili or cayane, fanicer spices if you got em (cardomom, cloves, etc.).


"Too much" spice is just when it overpowers something else you want to taste. Like, if you're making a very nice steak, then you'd only want minimal seasoning (salt, pepper, maybe a bit of herbs). But something like a lentil soup has most of the flavor from the spices, so it's hard to overdo.
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Guillaume Tirel - Tue, 10 Sep 2019 17:59:27 EST uTzrZDEX No.159801 Reply
Cook things long enough so that cells break down, but not long enough so that they lose flavor.

alium family with starches

fatty foods with starches
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SomaGuru - Wed, 11 Sep 2019 02:04:02 EST kybj8RuG No.159807 Reply
>>159801
once stuff is done cooking, is there any point to let it sit at 60-90c to build more flavor or is that not the Case
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Pierre Wynants - Wed, 11 Sep 2019 07:49:59 EST uTzrZDEX No.159808 Reply
>>159807
Depends on what you are cooking. In most cases more flavor comes from more broken down cell structures. One thing may be best cooked in PC another in 100C yet another at 60C one for 3 minutes optimally another for 6 hours... It all depends.

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