Reducing dimensionality is the most useful cooking advice I have received. I now use a four factor model: salt, sweet, spice (heat), sour.
Is it salty enough? If no, add salt, soy sauce, or fish sauce; or reduce.
Is it sweet enough? If no, add sugar, jagery, maple syrup or caramelized onions.
The essentialism is to assign characteristics to ingredients (e.g. Tomatoes are sour.)
I learned this model from some south Indians, this model may be common in that culture. I’m not sure.
How do you reduce saltiness?
“Reduce” probably means boil off some water to increase the salt concentration of what remains.
Yes, this is what I meant.
“Add a potato (and afterwards throw it away)” is an advice I’ve heard but didn’t test.
Salt, Fat, Acid, Heat looks related to this concept. But some of the elements are different.
Reducing dimensionality is the most useful cooking advice I have received. I now use a four factor model: salt, sweet, spice (heat), sour.
Is it salty enough? If no, add salt, soy sauce, or fish sauce; or reduce.
Is it sweet enough? If no, add sugar, jagery, maple syrup or caramelized onions.
The essentialism is to assign characteristics to ingredients (e.g. Tomatoes are sour.)
I learned this model from some south Indians, this model may be common in that culture. I’m not sure.
How do you reduce saltiness?
“Reduce” probably means boil off some water to increase the salt concentration of what remains.
Yes, this is what I meant.
“Add a potato (and afterwards throw it away)” is an advice I’ve heard but didn’t test.
Salt, Fat, Acid, Heat looks related to this concept. But some of the elements are different.