G.O.A.T techniques for making your #vegetables pop out in taste

You may ask what is G.O.A.T? Well!  I had to make my blog title interesting :-) This acronym stands for ‘Greatest of All Time’. Coming back to our point … I have heard from so many folks that vegetables are boring. I guarantee you that if you use best practices shared today you will never go wrong in making your veggies pop. Though I admit that these techniques are not new, and you might be even using then in your day-to-day cooking.  But today you will learn the science behind them

Tip no 1 season your veggies properly - Don’t be in a hurry to season them. Right amount of salt for example does wonders to veggies. Let osmosis work. The salt creates a higher ion concentration at the surface of the vegetable. Over time water travels from within the vegetables to the surface to create equilibrium. It's a process called osmosis. The same thing happens in meat.

Tip no 2 Use Fat or Butter for enhancing flavor  - small quantities of fat does add to the taste and vegetables lacking in fat can become more savory. Also, fat has the unique ability to absorb and preserve flavors. That is why oils are often infused with herbs and spices for preservation. Fats also contain compounds that lend specific flavors of their own

Tip no 3 Add Acidity - Besides making your mouth water, acidity cuts greasiness and heaviness and gives food a fresh, clean taste. Lemon juice can also change a food's texture to fit a variety of needs. However, adding lemon juice should be the last activity otherwise it may turn bitter and spoil the taste.  

Time no 4 Roast them - Roasting veggies until they retain colour on them makes them amazingly tasty. It is an act of culinary magic. This basic process intensifies the flavors of nearly every vegetable.

Tip no 5 – Fry ‘em – some vegetable like cauliflower taste better when it is fried. Compared with tomatoes and other "watery" vegetables, cauliflower has a relatively lesser water content and lack of water is compensated for bit of fat emulsion. It also adds to opening pores for better seasoning. As a thumb rule veggie with less water are the most suitable for frying.

Here is one interesting recipe for you to try

Now let me also invite you to share your best practices in the comment section below. Till the next time... Keep cooking keep enjoying and stay healthy.