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Original poster

My food doesn't have enough flavour

24 replies

Curlybrunette · 26/01/2011 21:35

Hi all,

I just wanted your advice on how to increase the flavour in some of the meals I make. I really love cooking and make a variety of different meals but I find if I make things like soups or casseroles etc. they just don't strong enough.

I use salt and pepper, dried mixed herbs, I have fresh herbs on the windowsill, worcester sauce/soy paprika etc. the usual stuff but things just don't seem that flavoursome.

Today I've made some chicken soup, I made the stock from a carcass this morning, used loads of herbs spices in the stock, then drained the fat and added more things to make the soup and now again it just doesn't taste very strong.

What do I do to improve flavour?

Thanks
x

OP posts:

paarrp · 26/01/2011 21:39

do you use garlic?

SwearyMary · 26/01/2011 21:40

Smoked paprika is lovely for adding depth of flavour.

Original poster

Curlybrunette · 26/01/2011 21:52

Yes I love garlic.

I haven't tried smoked paprika, think I've just got normal paprika.

Maybe I just don't add enough of anything??? I'm missing something.

OP posts:

Pannacotta · 26/01/2011 22:00

Lemon juice is supposed to be a good way to enhance flavour without using salt, I bung it on everything.
Worth a try?

catinthehat2 · 26/01/2011 22:05

DO you smoke? have you got bunged up sinuses?

I'm not being facetious btw, but it sounds as if you are making food that I would certainly find very tasty, but for some reason it';s not getting to you.

monkey9237 · 26/01/2011 22:14

I think i have the same kind of problem, but its more that my food lacks any DEPTH of flavour. Is that what you are finding? The only way that gets solved for me is to cook things more slowly (i have a slowcooker) on a low heat to let the flavours develop. Does that sound barmy?!

TragicallyHip · 26/01/2011 22:19

Normal paprika is smoked paprika.

Maybe not drain off all the fat, you get a lot of flavour with fat.

Extra salt and pepper, I use rock salt.

Other than that it sounds like you are using decent ingredients

SwearyMary · 27/01/2011 08:13

Normal paprika isn't smoked paprika. I have both in my cupboard, one is smoked the other isn't.

Thistledew · 27/01/2011 08:36

It might be partly ingredients and partly cooking methods.

When you made the stock, did you add onion, celery and carrot? Maybe leek too? Frying these off in the pan before you add the water is also essential to release the sugars and hence the flavour.

Adding mushrooms is a good way to deepen the flavour.

Did you season enough? You have to put enough in to actually taste a difference in the flavour or there is no point. I second using a generous glug of lemon juice if you want to reduce salt.

And finally, you may just need to re-educate your palet. So much ready prepared food has flavour enhancers in that home made can seem much more subtle in comparaison.

OhYouBadBadKitten · 27/01/2011 08:38

maybe you are low on zinc - what do others say about your food?

TragicallyHip · 27/01/2011 09:15

Ok, thought it was

punita123 · 27/01/2011 10:40

Garlic,Pepper and lemon juice will increase
flavour of your recipes.

AuldAlliance · 27/01/2011 10:45

Casserole, like curry, is always tastier the following day.
(I know it doesn't answer your question, but still...)

Original poster

Curlybrunette · 27/01/2011 13:53

Catinthehat2 - no we don't smoke and don't think I'm bunged up

Badkitten - I hadn't thought about it being my tastebuds that were lacking rather than the food. I'll look into Zinc. My husband and everyone else seems to like my food, I'm sure my husband would say if not, everyone else might just be being polite!

I rarely ever use lemon juice so I'll start to use that, and maybe it's that I just aren't using enough. How much pepper or garlic would you use for a 4 person amount of casserole? I'd probably put in 2 garlic gloves and 5 or 6 turns of the pepper grinder.

Thanks for your ideas
x

OP posts:

Shaxx · 27/01/2011 14:02

My dh always complains about food being too bland then he adds more salt and suddenly its very tasty.
Have you cut down on salt recently?

Original poster

Curlybrunette · 27/01/2011 14:58

Not really Shaxx, ds1 is almost 5 and it was when he started eating that I cut down on salt, stopped putting it in veg when cooking etc.

Incidently when I cook cottage pies, I tend to use Bisto for thinkness and flavour I think it tastes good (sorry I know some people can't stand the stuff!) so maybe it is a salt thing, as Bisto is full of the stuff?

OP posts:

coldtits · 27/01/2011 15:01

more salt.

Salt is tasy and good. I recieve many complementson my cooking - which isn't brilliant - and I'm sure it's because I'm not scared of the salt cellar, and many people are.

also, SHERRY makes 6fantastic^ gravy if you use a good measure of it.

Catsmamma · 27/01/2011 15:04

Maldon Salt and always use twice as much pepper as you think...and preferably from a grinder.

ime people don't use enough of either!

wukter · 27/01/2011 15:08

Celery is great, wouldn't dream of making a soup or casserole type thin g without it.

Garlic too.

What about cumin? Gives a lovely depth to anything warm and spicy. I second the smoked paprika idea too.

Also are you too healthy? You need a bit of fat for flavour, I think it's a carrier for other flavours.

clippityclop · 27/01/2011 16:15

Carrots, celery, onion or leek sweated off long and slow in olive oils with a knob of butter and a bayleaf added with the liquid are the mainstays of soups, casseroles and pasta sauces in our house. I haven't the patience to make stock from scratch and use the concentrated stuff from M&S. No nasties and it does give a lovely rich depth to the taste of things. A glug of wine, good quality tomato paste and pesto helps too. I add a splash of mushroom ketchup to fresh mushroom dishes.

Original poster

Curlybrunette · 27/01/2011 21:00

Thanks guys, I think I'm probably just not adding enough of anything. I'm going to try doubling all my flavourings and see how it goes.

Also I don't particularly sweat the veg off for very long at all so I'll try that.

I've just come back from the shops and have bought some smoked paprika, looking forward to trying that.

Thanks a lot
x

OP posts:

taffetasplat · 27/01/2011 22:09

if you're using meat, brown it first. make sure you use the same pan and deglaze it so you get all the brown goo from the meat stuck to the bottom of the pan in the sauce

for soup, sweat veg for three quarters of the total cook time before adding stock or water, this gives time for the flavours to develop

for stock and sauces, reduce, reduce, reduce. this enhances flavour tenfold

SwearyMary · 28/01/2011 07:40

I hope you enjoy your meal today then! Go easy on the smoked paprika, its strong, add a teeny bit then taste after a few minutes. The tip of a teaspoon to start with. Its fab, I love it.

Original poster

Curlybrunette · 28/01/2011 20:27

Wow taffeta sweat for 3/4 of the time. I think I do it for about 2 minutes usually! I've been at work today so dh did the dinner but can't wait to cook something tomorrow.

OP posts:

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