Balancing Food Flavors

30 Jul

Most recipes do well and taste the best with a balance of sour, sweet and salty. If you are a chef or like to cook you also know that too much of one flavor can spoil the whole meal. Here are some suggested wholesome healthy remedies.

  • Too spicy? Add some sweetness or creaminess
  • Too sweet? Add some sour or spiciness
  • Too sour? Add sweet
  • Too bland? Add salt or some spiciness
  • Too salty? Add sour
  • 1. sour=citrus juices, tamarind, raspberries, cranberries, pickles, tomatoes, and vinegars.

    2. sweet=honey, maple syrup, stevia, agave syrup, regular old-fashioned fruit like apple, peach, mango, pears, banana, maple syrup, dates and any other dried fruits such as figs and apricots

    3. salty= sea salt unrefined, or soy sauce or nama shoyu (raw soy sauce), garlic “salt,” sun-dried tomatoes, and even celery. But always go easy on the salts, too much is not a good thing for your health and heart and weight.

    4. creaminess: of course you can use cream but yu can also try nutritional yeast flakes, coconut milk, nut milks, hemp milk, almond milk as well.

    Herbs in general are also great t help add  flavor and nutirion to your meals. Try cilantro and parsley and fresh basil and see how your palate responds. Lemon zest also adds super flavor to your favorite dishes. So go ahead spice it up and enjoy!

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    Posted by on July 30, 2010 in Uncategorized


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