Hands of a caucasian woman grating garlic cloves using shovel shaped metal mini grater on a wooden plate

Chicago Home and Lifestyles – 12 cooking hacks for more flavor

Hands of a caucasian woman grating garlic cloves using shovel shaped metal mini grater on a wooden plate

Add coffee to any slow cooking meats. Add a shot of espresso to give a deep roasted flavor. It won’t taste like coffee, but it will add depth to short ribs, pot roast or beef shanks. Do also brown that beef well over high heat for a delicious crust. 

Baking powder on meat. This is a time-honored technique in Chinese cuisine and works well with sliced meat but will help any cut. Rinse off the meat but don’t dry. Sprinkle all over with baking powder and let marinate for at least an hour. Rinse off, dry the meat well and sear. 

Oyster sauce. Oyster sauce will boost the umami flavor in any Asian stir fry or soup, but it will also boost the flavor of many European dishes like beef stroganoff, ragu or Bolognese. It gives a depth of flavor along with viscosity as it contains corn starch.

Grating garlic on a microplane. This is the quickest and easiest way to get all the flavor when using garlic in any dish, especially pasta sauce. You don’t even have to remove the skins as they won’t go through the holes. When sautéing garlic make sure to use enough oil and keep the pan on low heat as garlic burns easily. 

Use yogurt. Yogurt adds creaminess and brightens any food it is used in. Stir in a soup to give a bit of acidity to richer broth. Combine with cream for a less fat whipped cream. Use for dips and as a substitute for buttermilk in baking.  

Save your tomato vines. If you buy your tomatoes on the vine, don’t throw away the vines. Use them in stews, chilis and tomato-based sauces just as you would use a bay leaf. They have so much flavor, just remember to remove before serving. 

Use lime for your guac. Rub a cut lime over plastic wrap and place directly on your guacamole when storing, lime side down. This will keep your guacamole from oxidizing and going dark, less waste from scraping off that top layer. 

Save your pasta water. Remove your pasta a minute ahead of time for a good al dente chew, and save a cup or so of that pasta water. It is full of starch and will emulsify any simple sauce like a fresh tomato or oil based. 

Use salted butter when making pastry. Most recipes say use unsalted and then add salt but that can be inconsistent. Salted is more stable and forms a better bake. It freezes better as well. 

Use what’s on hand to balance a dish. If a dish is too salty, add some chopped raw potato. Cook over low heat for 5-8 minutes to absorb some of the salt. If your dish is too spicy add some dairy or a little sugar. Adding something acidic like tomato juice, lime or lemon will help dissolve the capsaicin and calm down the dish. Add balsamic vinegar to tomato sauces at the end of cooking. It is better than sugar to balance the acidity of the tomatoes and it gives you a flavor that is rich and deep. 

Make a simple chocolate sauce with just chocolate and water. Break up 100 grams of good quality dark chocolate into small pieces. Gradually pour over 60-65ml of boiling water, mix constantly until smooth and glossy. Add a pinch of sea salt for flavor and pour over ice cream. 

Make use of brine. You can use the brine from pickles, olive, capers or pepperoncini to add punch to your food. It works well in pasta sauce or salad dressings. It is great in cocktails too. Taste before using.

Kathleen Weaver-Zech and Dean’s Team Chicago