So often we find ourselves with great bases for dinners (grass fed beef, pasture-raised chicken, wild game eggs, organic veggies…) but when you throw it all together, it turns out, well, bland. Sure, you can the flavor of the organic comes through so much stronger, but frankly, I haven’t noticed much difference, and to be honest, Morton’s often makes a sweeter steak than I do. How do they do it?? Well after some convincing, I’ve decided its not through magic, but actually through the time honored tradition of seasoning and preparation. Preparation is a subject we’ll cover in a later post but I’d like to address the concept of seasoning here. For many people when they think seasoning, they think of the little alchemists bottle they tap onto the steak and instantly its transformed into taste heaven. In truth, its not much different than that. You season your meals in order to add flavors which will contrast or complement the main flavor of the dish. A little while ago we added blueberries to steak and it turned out amazing. In this meal we added raisins and raw red onions to balance out the smoothness of the mushrooms and bratwurst. The goal is a harmony of flavor and texture (another subject we’ll cover later). Like a well composed photograph can make the eye travel around the frame as it explores the picture, a well-composed meal makes the tongue want to wander, to taste first sour then sweet, savory and bitter, and you know you’re successful when you can’t decide which bite you want to take next.
The next time you go into the kitchen, pick up something new and add it to your average chicken salad, open up the spice rack and smell those delectable goodies to try and determine which one might enhance the flavor, kick or texture of your everyday normal. You might be surprised how easy it is.