In all our life we are going to meet many challenges and the kitchen is a constant practice of trial and error. So do not be afraid to make a mistake if you do not go to the first one, if the recipe was not what you expected or even if you do not achieve that great seasoning that you crave, better travel and know all the culinary pleasures that the world offers.
You never have enough sauces
Imagine the following scenario: you have made a meeting with your friends or family, they are all waiting for something delicious, they have promised you and you trust in that great taste that you started in the kitchen. Those dishes are the companions of anecdotes and experiences; It sounds perfect, but there is something you have and much more: your limited offer of sauces. Remember that not everything is green or red sauce, because there are many varieties that you must learn how to prepare an oyster sauce salsa, or the classic soy sauce.
Plant a small urban vegetable garden
We have always been used to buying the food we need to cook, we go to the market to get the best of the best, but often all we have to do is buy a simple plant of mint, basil, parsley, rosemary or chives. This type of plants are aromatic, which helps us in two things: to have a constant supply of these herbs and above all to add it to our dishes, you will see that they will give a special and very homelike flavor.
Reuse caramelized fat
All our lives, our grandmother told us: “without fat you do not know”, a phrase that surely infuriates all those who support the healthy trend, but when we are so involved in the kitchen we must understand that the way to achieve that great seasoning needs of a good temple and above all of balance to combine each element that we have at hand. Reuse the fat to caramelize onions, add a juicy touch to a chicken breast or even to sauté the vegetables.
Explore the magic of olive oil
A few drops of olive oil are the culprits of reaching the long-awaited home seasoning. Try adding certain monovarietal varieties, that is, olive oil of different flavors. There are some made with arbequina, hojiblanca, picual or cornicabra; here you should first make a kind of tasting so you know what is the best option for your dish.