— Diane Buechler

I know through doing this work that it's gonna be one of a couple of things. It's gonna be I need to add some acid again. You know what, um, I'm gonna mention it again. Um, naras book, sugar, salt, fat acid, right? So salt enhances the taste of food. So if I taste something and it's not salty and it just needs a little something, I will first add acid just to see how that brightens the dish. So that's either a little vinegar, flavored vinegar, some lemon juice, lime juice. When I started making, um, after I started learning all this new stuff, um, I started adding like lime juice to my chickens broth. Oh my god, it, I'm sorry, I sounded like a chicken. Um, it was amazing. And if it's not acid, I'll add a little acid. If it's not acid, I will, um, maybe sprinkle some salt in that and see does it need salt or is it just like needing something with texture? Is it missing texture? Because we can get, um, what do they call it, flavor fatigue, right? When there's not enough difference in the flavors that we're eating. So maybe it's gonna require another ingredient. And again, it is testing it over time. Trust me though, if you're not al already doing the acid and adding some salt without over salting, try those two and you will learn how to tell yourself when it is that something is, um, in need of the other.

https://www.saltfatacidheat.com