How to season food has been one of the more challenging things I've picked up since making a hobby of cooking a few years ago. It feels like more of an art, than something with cut and dry guidelines.
The Flavour Bible has been an enormous help for me in understanding pairings, I really can't recommend it enough. I've also picked up on the trial and error aspect of cooking, for every meal or dish you nail there are one or two others that didn't turn out and you learned from.
Also, learning to work with garlic properly (all the ways it can be cooked) has had a huge impact. I've picked up a lot of this from Marcella Hazan's Italian cookbook (the book itself is a little more explanatory than the same recipes online).
And the other experiment I've done to date is making authentic curry and preparing the Garam Masala from scratch. I'm not sure I've ever had a more flavourful, and delicious dish.
Share your tips, tricks, dishes, whatever.
The Flavour Bible has been an enormous help for me in understanding pairings, I really can't recommend it enough. I've also picked up on the trial and error aspect of cooking, for every meal or dish you nail there are one or two others that didn't turn out and you learned from.
Also, learning to work with garlic properly (all the ways it can be cooked) has had a huge impact. I've picked up a lot of this from Marcella Hazan's Italian cookbook (the book itself is a little more explanatory than the same recipes online).
And the other experiment I've done to date is making authentic curry and preparing the Garam Masala from scratch. I'm not sure I've ever had a more flavourful, and delicious dish.
Share your tips, tricks, dishes, whatever.