Compilación y ejecución para la tecnología CORBA

Anyone with a dark history of dieting knows all too well that keeping our food simple can sometimes wander dangerously close to boring – and boring leads to binging. That’s why it’s essential to amp up the flavor of your food whenever possible. A first step to that is understanding how our tasting mechanism works.

Humans can recognize five basic tastes: sweet, bitter, sour, salty, and umami. Oooooh,

umami!

That’s a Japanese word, defined by scientist Dr. Kikunae Ikeda, who discovered this unique taste. It’s based on the words uami (delicious or savory but not meaty) and mi (taste). In practical terms, it’s that almost undefinable thing that makes certain foods so luscious. Think about a Thai coconut curry and that little something extra underlying it all. That’s the umami of the fish sauce. (Is it a coincidence that umami and yummy kinda sound the same? I think not.) Here are fast, easy ideas for adding a Super Flavor Power Boost™ to ordinary ingredients. By satisfying your desire for different flavors, you can eat healthful food that’s never bland or boring.

1. GOOD FINISHING SALT

When I’m playing in the kitchen, I usually use iodized sea salt during the cooking process, but at the end, when it’s time to “taste and adjust,” I like to finish with fancy salt: truffle salt, smoked salt, Jane’s Crazy Mixed Up Salt (which I used to eat on popcorn all the time, but now enjoy on steamed veg with coconut oil), or the Savory Spice Shop’s Ornate Onion Salt. Try a pinch of flavorful salt on browned ground meat, grilled chicken or chops, and cooked veggies to instantly amp up the flavor.

2. TOMATO PASTE

That humble little can is packed with umami flavor. Try this: Sauté onion in a little coconut oil. When the onion is tender and translucent, add a crushed clove of garlic and cook for 30 seconds, then add a tablespoon or two of tomato paste, frying it in the oniony, garlicky oil for a minute. Then add whatever seasonings you like – chili powder + cumin or ginger + Chinese five- spice powder, or Lebanese Seven-Spice Blend (p. 84) – and crumble in ground meat. Cook ’til browned, place on top of a pile of veggies, and chow down.

3. CITRUS JUICE

No matter what you’re eating, I bet it can be improved with a spritz of citrus. Try it! You’ll see! Grilled chicken and broccoli? Lame. Grilled chicken and broccoli and a spritz of lemon juice? YUM! But don’t put yourself in lemon jail! Limes and oranges are brilliant flavor boosters, too. Lime is particularly good with Mexican flavors: cilantro, chili powder, and cumin. Orange is nice

with Asian (five-spice powder, ginger) and Middle Eastern (orange + cumin + parsley = profound deliciousness). Want to be even bolder? Sure you do! Grate a little of the zest over your plate for instant wow.

4. OILS OR HOMEMADE MAYO

Sometimes it’s not about spicing things up so much as making them luscious. Even half a teaspoon of flavorful oil like high-quality extra-virgin olive oil, drizzled over a plate of meat and veggies, transforms them from “ingredients” to “meal.” Rather than cooking with a lot of fat in my food, I reserve my fats for flavoring on top where I can enjoy the taste the most. A tiny drizzle of toasted sesame oil instantly makes Chinese food taste more like the eat-it-from-the- takeout-carton restaurant food I don’t enjoy any more. A dollop of Olive Oil Mayo or any of the Mayo Variations (p. 53-54) on top of a hot-from-the-grill chicken breast tastes decadent. TRICK! It’s really healthy.

5. CRUSHED GARLIC

Here’s a move I learned from Cook’s Illustrated: place a little of your favorite cooking fat – coconut oil, ghee, extra-virgin olive oil – in a non-stick pan, along with 1-2 crushed garlic cloves. Turn the heat to low. Very low. Let the garlic and fat hang out together for 10 minutes or so, ’til the garlic is tender and mellow, then spoon over whatever meat and veggies are making a guest appearance on your plate.

6. CHOPPED CHIVES

When my plate looks like it might be boring, my secret weapon is dried, chopped chives. I put them on everything from fried eggs to hard-boiled eggs to broccoli to cucumber salad. I have never eaten a vegetable or meat that was not improved by the application of chives. (For Asian food, I usually use the thinly-sliced, green tops of scallions instead because they’re bolder.)

7. FRESH HERBS

Forget the sad sprig of parsley used as garnish on the side of the plate. Grab a handful of fresh parsley, mince it, and throw it with abandon over the top of whatever you’re eating. It’s an instant picker-upper, kind of like the right red lipstick (You know what I mean, ladies.) or a fresh shave (I’m looking at you, gentlemen!). Suddenly, everything is brighter, fresher, and more attractive.

8. COCONUT AMINOS

If you use the recipes from Well Fed, you’re familiar with coconut aminos in Asian-influenced dishes, but they’re also a good stand-in for Worcestershire sauce in other recipes – anytime you need a dark, salty, underlying flavor. Don’t be afraid to splash a little into soups and egg or tomato dishes to deepen the flavor.

9. TOASTED COCONUT

It’s so easy and instantly makes a plate feel exotic and tropical. Heat a non-stick pan over medium-high, then throw in a handful of unsweetened coconut shreds or flakes. Stir, stir, stir until toasted, then season generously with salt. Sprinkle the coconut over curries, grilled meat, cooked veggies, or whatever.

10. TOASTED, CHOPPED NUTS

Same instructions as #9. Toast the nuts, chop with a sharp knife, and toss onto your plate at will. Sliced almonds and green beans are a winning combo. Broccoli and pecans. Macadamia nuts and… anything. If you like this idea, you will love Magic Dust (p. 76).

TURN IT UP TO 11: COMBOS

This probably goes without saying, but just in case: Holy shmoly! You will be so happy if you combine these tricks. For example:

3. Citrus Juice + 5. Crushed Garlic 3. Citrus Juice + 7. Fresh Herbs

4. Oils or Homemade Mayo + 6. Chopped Chives 5. Crushed Garlic + 6. Chopped Chives

5. Crushed Garlic + 7. Fresh Herbs

5. Crushed Garlic + 10. Toasted, Chopped Nuts 9. Toasted Coconut + 10. Toasted, Chopped Nuts

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