Salt Brings Out Flavor
This illustration is part of my Collective Food Wisdom series, for which I asked people across different languages and cultures to share a nugget of food wisdom or advice they’ve received that they continue to carry with them in their kitchen, garden, or life.
This piece comes from Phil Nauta, who shares his gardening knowledge over at Smiling Gardener (among many other wonderful things).
What is the most useful piece of food wisdom or advice you have ever received?
Phil:
A main purpose of salt isn't to make food taste salty, but rather to bring the flavor out of food.
A main purpose of oil is to capture that flavor so it doesn't get lost.
Oil doesn't need to be (nor should it be) pre-heated in the pan.
Perhaps these are common knowledge to anyone who spends time in the kitchen, but I thought it was really neat.
Who gave it to you?
Phil: My ex-wife Heather took a cooking course at the School Of Natural Cookery and for some reason those tips stayed with me.
How does it show up in your life?
Phil: Whenever I'm salting something, I ask myself if I need some oil to capture the flavors that will come out. And whenever I'm adding oil to a pan, I ask myself if I'm ready to add the first vegetable to the pan, since I know it's not beneficial to heat the oil on its own.
I've already noticed these tips coming to mind while I'm at the stove. I hope they stick with you, too!
To sink your teeth into more Collective Food Wisdom, and perhaps even hang a reminder of it in your own kitchen, head on over to my shop. Sometimes I sell the originals, too, so make sure you're signed up for my monthly inspiration email to be notified next time they go on sale, and you can snag your favorite.