Buzz
When I logged into Slack today, I was met with a shocking story. Last night, Virginia, our esteemed managing editor, was making a lentil soup recipe from [redacted], only to discover it called for a measly 1/4 teaspoon of salt. “It was so bland,” she confessed, to which A.A. Newton responded with, “I’m going to scream,” as she is a fierce advocate for salt rights.
This sparked a conversation about flavorless recipes and how to combat them. While adding more than 1/4 teaspoon of salt to a giant pot of soup is a good start, increasing the garlic also came highly recommended because, let’s face it, even an entire head of garlic doesn’t seem like that much.
Virginia: My go-to method is to double or triple the recommended garlic, and usually add cumin as well.
A.A. Newton: For baking: use salted butter and double the vanilla. Always salt large pieces of meat overnight and salt the soaking water for dried beans and legumes. [You can] also double the salt in recipes since everyone is too cautious with it. I also tend to double or triple the acid in most vinaigrettes, preferring a 1:1 ratio of acid to oil rather than 1:3, so you don’t need as much dressing to make your salad flavorful. And yes, adobo in EVERYTHING.
Alice: Red pepper flakes. [Claire note: YES.] I often add soy sauce, coconut aminos, or FISH SAUCE to soups, or sometimes all of them!
Alicia: My secret is tripling the garlic and adding a ton of other seasonings to my chicken soup and more! It’s never enough! Also, more salt. Tasting throughout and adjusting is key.
Beth: Conversion tip: 1 clove of garlic = 1 head. [Claire note: Emphasis mine.] I prefer using spice blends instead of just salt and pepper—garlic salt, 21 seasoning, or whatever else I have on hand to add interest.
Meghan: My husband’s uncle taught me to season as I cook. Salt at the beginning, salt again halfway through, cook and simmer, then taste and adjust at the end. Not sure if everyone does that, but it really enhances the flavor.
A bit of a guilty pleasure trick I swear by—besides all the above—would be adding a spoonful (big or small) of Better Than Bouillon paste to gravies, soups, stews, and pan sauces. Just a tiny bit boosts the savory flavor so much, it almost feels like cheating. (And yes, some varieties of BTB contain naturally-occurring MSG, but that shouldn’t concern you. MSG is fine.) And don’t forget to finish your dish with a fresh squeeze of lime or lemon—acid is essential.
Enough about us for now. What do you add to lackluster recipes to make them irresistible, and what’s the most frequent complaint you have about under-seasoned dishes? Also, share with us how much garlic you typically use when a recipe calls for it. The people are curious.
