Flavor isn’t the only element involved in creating a binge-worthy dish!
“The way food feels in your mouth is plays an important role…….“
The following written content by Laura Rege
“The way food feels in your mouth plays an important role in how flavorful and enjoyable it is,” says Molly Baz, the author of Cook This Book (Buy It, $20, amazon.com). “So a key part of selecting ingredients for your dish involves thinking about what textures they’ll bring.”
Reach for flavorful crunch from things like nuts, seeds, and croutons, she says. And for balance, add silkiness with a dollop of yogurt or a swirl of tahini. Here, Baz shares her techniques to make your meals more delicious, texturally rich — and healthier too.
Give It Some Bite
“More often than not, dishes are lacking a super-crunchy texture that I call crispy crunchy,” says Baz. This texture is cooked separately from the main dish, which is why it often goes overlooked. Three of her quick and easy flavorful favorites:
Peppery Croutons
Stir them into soups, fold into a chunky tomato salad to make panzanella, or top saucy egg dishes like shakshuka.
To make:Preheat the oven to 350° F. On a rimmed baking sheet, combine 1/2 baguette torn into 1-in. irregular pieces with 2 Tbsp. extra-virgin olive oil, 1/2 tsp. salt, and freshly ground pepper to taste. Bake until deeply golden brown and crisp, 12 to 14 min. Let cool.
Brown Buttered Walnuts
Drizzle them over roasted fish, stir into yogurt and spread over toast, use as a dressing for cooked lentils and grains, or top fried eggs with them. (Related: Simple Ways to Use Walnuts In Your Healthy Cooking)
To make: In a small saucepan, cook 5 Tbsp. unsalted butter over medium-low heat until just melted and foamy. Add 2/3 cup finely chopped walnuts, and cook, stirring occasionally, until very lightly toasted, 2 to 3 min. Add 2 tsp. Aleppo pepper and 1/4 tsp. turmeric. Cook until walnuts are toasted and golden and butter is very nutty-smelling and fragrant, 1 min. longer. Season with salt.
Frizzled Shallots
Toss them into salads, spoon on top of sautéed greens, or scatter over labneh for a quick dip.
To make: In a large nonstick skillet, combine 4 large shallots, peeled and thinly sliced crosswise, and 3 Tbsp. extra-virgin olive oil. Cook over medium heat, stirring often, until deep golden brown, charred, and crisp around the edges, 10 to 15 min. Transfer to a plate, and season with salt. Read more from Shape.
