Whether you're a newbie or a top chef, there is one word that strikes fear deep into the heart of any cook.
Bland.
YIKES! Bland is just a nicer way to say boring or flavorless. It means your food isn’t even interesting enough to taste bad; it tastes like nothing. And believe us, we do not want that for you.
When someone says food is bland, it generally means the food is either under-seasoned, particularly with salt, and/or missing acidity (which, as the kids might say, means it’s basic). Before serving, it is essential to taste your food and analyze both of these tastes and to adjust, as needed. To add some acidic brightness, add a squeeze of lemon or lime juice to a finished item.
And while you can always try and save finished foods right before serving, creating a flavorful and rich dish starts at the very beginning. Here is our timeline of flavor building:
Step 1
Start with the best product possible. Fresh fish, ripe produce, and rich meats don’t need much help, so a good product will inevitably taste good.
Step 2
If you’re cooking meat, season it right away and let it rest in the refrigerator until you’re ready to cook. The salt will draw moisture out of the meat and mingle with that moisture before it is reabsorbed by the meat as a seasoned solution. This is essentially the concept of “dry brining,” and it just helps to ensure that your meat will be well seasoned all the way through.
Step 3
Even a quick marinade or dry rub can make a difference, so toss your meat, fish, or veggie in something flavorful, like olive oil and lemon juice, some mustard and herbs, or just a sprinkle of garlic and chile powder.
Step 4
Build flavor by adding ingredients in stages. This is particularly useful when making sauces, stews, soups, and braises. We always start with mirepoix or other aromatics, so give them a little extra time to cook down and concentrate their flavors before adding other ingredients. Remember that cooking comes down to the evaporation of moisture to make flavors stand out, so give each ingredient the time it needs to break down and concentrate. Season as you go, just keeping in mind any naturally salty ingredients you may add later, like olives, anchovies, or prepared broth.
Step 5
Color is flavor. Whether you’re searing fish or cooking down onions for a stew, browning your ingredients adds tons of umami savoriness to your finished dish. Instead of cooking your aromatics until they are translucent, consider letting them brown around the edges and see if you notice a difference. Roasting is the easiest way to achieve flavorful vegetables and meats, so crank that oven and really let them take on some color. Push your limits! In French, darkly baked bread is referred to as “bien cuit,” or well done, and it’s a good approach for more than your baked goods.
Step 6
Add an acid. After you’ve seared your meat or vegetables, add a splash of acid in the form of wine, vinegar, tomato paste or purée, or other spirit, like brandy. This flavor won’t be especially noticeable at the end, but it will help to brighten the whole dish.
Step 7
Be patient. Your soup or stew or sauce might seem like it’s cooked “long enough,” but let the flavor be your guide. If it’s bland, give it some time to simmer and reduce.
Step 8
Adjust the seasoning with salt, acid, and herbs. A squeeze of lemon juice can make nearly any dish better (we always add a few dashes to cream of broccoli soup, for example, to help balance the richness). And don’t forget the fresh herbs! A big handful of minced parsley or cilantro add a lot of fresh brightness, and savory herbs like rosemary and oregano help to round out your favorite comfort foods. You might not even notice they’re there, but you’ll miss them if they aren’t.