What’s missing from my dish? Acid, fat, and beyond

When a dish seems lacking, it’s often missing a critical element that could take it from mundane to extraordinary. Let’s talk about how to identify and correct these missing components.

The Five Pillars of Flavor

• Acid brightens and balances flavors, cutting through richness. Common sources include citrus juice, and vinegars.

• Fat adds richness and mouthfeel, carrying flavors. This can be your oils, butters, creams, fatty meats, and cheeses. 

• Salt (saltiness) can enhance overall flavor, and balance sweetness and bitterness. Saltiness can come from sea salt, soy sauce, fish sauce, and miso.

• Sweetness balances acidity and bitterness, and adds depth. Sugar, honey, fruits, and sweet vegetables like carrots or onions can add sweetness to a dish.

• Umami is the hardest “flavor” to grasp. It is savory and gives depth to your dish. Umami can be achieved with mushrooms, tomatoes, soy sauce, and aged cheeses, to name a few.
  
  Remember, one ingredient can add multiple things to your dish. Cheese is fat and umami, while orange juice can be both acidic and sweet! 

Tasting and Diagnosing Your Dish

• Take a small bite. Focus on the initial taste, mid-palate, and finish.

• Consider the mouthfeel. Is the dish too oily, dry, or thin?

• Is it balanced? Does the dish feel flat, overly rich, or too acidic?

Identifying Missing Elements

• If the dish feels heavy or one-dimensional, it likely needs acid. 

• If the dish feels dry or lacks richness, it may need more fat. 

• If the flavors seem muted or incomplete, it likely needs more salt. 

• If the dish is overly acidic or bitter, it may need sweetness. 

• If the dish feels flat or lacks depth, it may need umami.

• Additional things to consider:

  • Aromatics like garlic, onions, and herbs can add depth and complexity to your dish

  • Spices like a sprinkle of cumin or dash of chili flakes can can warmth to a dish. 

  • Don’t forget about fermentation! What might be missing from your dish could be a dopple of miso, kimchi, or kraut.

Here are some real life examples you might encountered. 

• A flat tomato sauce, it lacks depth. The solution might be to add a splash of red wine vinegar for acidity, a sprinkle of sugar to balance acidity, and some grated Parmesan for umami.

• How about an overly heavy or rich bisque? Try adding a squeeze of lemon juice or a splash of white wine vinegar to cut through the richness.

Remember, be creative, start small, and taste often, and in no time you will transform your good dishes into great!