How To Layer Flavors
How To Layer Flavors
Chef’s know that the best-tasting dishes happen when they layer in flavor.
That means, adding ingredients at different times. And yes, you do need to sauté the onions and garlic first before dumping all the ingredients in the crockpot.
Layering the ingredients gives some items time to soften or season longer than others, creates depth of flavor.
“Depth of Flavor” is a very good thing. Your recipes with taste intricate, not flat.
Ingredients To Add First:
- Fat, to create a base for the flavors to mix and mingle. This could be oil, butter, or animal fat.
- Aromatic Veggies Like: Garlic, Onions, Leeks, Fennel, Celery, Carrots, Chiles… Things that will soften and sweeten over time, releasing their flavors to season the rest of the dish.
- Salt! This should be added at the beginning and the end.
- Spices and Dried Herbs…. Think spice rack items. These flavors need time to develop. You can even revive your older spices by roasting them in a dry pan before using. It brings the oils to the surface for the best flavor.
Ingredients To Add Next:
- Meats
- Vegetables
- Legumes
- Grains
These items may need a quick sear, and certainly adequate time to cook, but should not be cooked too long. Remember, resist the temptation to overcook your food!
Ingredients to Add Next-To-Last:
- Wine
- Booze
- Broth
These are usually added after searing or sautéing the meats and veggies.
Ingredients To Add Last:
- Additional Fresh Herbs
- Hot Sauce (If your recipe needs an extra little kick!)
- Lemon Juice or Vinegar
- Extracts
- Cream
Adding these items at the end preserves their fresh potent quality. I usually stir them in as I turn off the heat.
P.S. Don’t forget the taste your recipe, then SALT AND PEPPER!
What About Pasta?
Pasta needs to be placed in boiling liquid to cook properly. So if you plan to cook it in a recipe (not cook it in boiling water and add it to the recipe) it should go in just 6-10 minutes before your dish is ready to serve.
That places it right before the fresh herbs.