this post was submitted on 26 Nov 2023
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Haha I get told I'm a good cook, but really the secret is to add as much salt as you can get away with before it tastes salty. Plus lots of butter if appropriate (before the salt, in case the salt in the butter make it too salty).
Everything gets way more salt than it should. Pasta water? Salty like the sea. Boiling potatoes? Salty like the sea. Mashing potatoes? Loads of butter, then some milk to get the right consistency.
And if a recipe says 1/2 clove of garlic like one we have does, that's obviously not enough. If you don't like garlic don't put it in, otherwise at least double what the recipe says.
But yeah, if you like your heart don't eat at my house.
Other tips I know of:
Get a bag of Ajinomoto MSG from the asian supermarket. Use it similarly to salt (e.g don't overuse it or you'll feel thirsty), but it makes anything savoury better.
A lot of times when something tastes "missing" from a dish, adding acidity can help balance the flavour. A splash of lemon juice/vinegar/worcestershire sauce etc. can really help.
and like you said, lots of delicious butter!
Haha I'm a massive sucker for salt too. Though my partner is the complete opposite. It's a bit of a wrestle as to who flavours when cooking lol.
We looove our garlic though 😂
Salt is a flavour enhancer, so it makes things yummier so long as they were yummy to start with.
Your comment reminded me of someone I used to work with complaining their food was "too flavourful".
Hahaha, I can't quite wrap my head around "too flavourful" lol. It's like complaining that "my life is too good at the moment"