Question
Charisse Lindsey
I made potato wedges with garlic sautéed mushrooms with a potato cream topping. Cream made with potato, tofu, cashew, lemon, kosher salt, garlic and onion powder. Just not popping in flavor. Do you have recommendations to improve this?
Answer
Well
Not popping in flavor, you know, I guess I'd want to
sit down with you Charice to really understand your palate better.
Your
a list of ingredients sound like a
wonderful place to start, you know, you might consider adjusting
the ratios in particular
on let's say the acid and salt
components. So for acidity you
mentioned well, you mentioned lemon. I'm I'm thinking
lemon juice, although it could be lemon zest keep
in mind in mind that those two function differently
in cooking where
lemon juice provides acidity
an important seasoning right
that goes often hand in hand with
salt to bring brightness or interest to
the palate. I often describe it as making
the food dance on your tongue. Whereas the
zest of citrus fruit
brings in the volatile oils and
the aroma aroma equals flavor.
So it it brings in Greater flavor
interest to the food.
Product. Okay. So if you can use both we're appropriate
I encourage you to do that. But in
terms of this pop you say pop in
flavor, sometimes when
I hear pop I think of salt and in acid,
okay in this case lemon juice and kosher salt
according to your list but flavor.
It try some pulling the lemon zest off and
see how how that suits your pal.
I mean, otherwise as we look at the ingredients, okay?
Potato is a heavy ingredient tofu is a heavy
ingredient cashews or heavy garlic is
heavy in onion powder is relatively heavy.
And so those all have a lot of earthy qualities
to them. So yes go for
lemon juice and the zests as
the place to start here. But I mean
otherwise keep in mind that it you know, if your
palate preference is a little bit different from other people
right that we might want to investigate some
other additions or changes. Okay, but
give that a try first. Thank you.
