Hard-nosed Chef Gordon Ramsey has enthralled many in his repeated seasons of TV reality show Hellâ€™s Kitchen.
Although his language is somewhat colourful, to say the least, the â€œFâ€ word we should focus on in the kitchen is â€œFlavour.â€
Countless consumers have frequented restaurants and fallen in love with tastes that they desire to duplicate in their home kitchens.
The attempts can often be disappointing, most likely due to short cuts that people take when choosing ingredients that fit their lifestyles and time limitations.
For example, I have come across a number of homes in which there is a large container of peeled, pre-chopped, brine-soaked garlic in the refrigerator.
The attractive price and convenience are the catalysts for allowing products like these to enter our homes, but in reality, we are sacrificing flavour.
Complimenting garlic flavour in a recipe is best achieved by using fresh garlic that has been peeled and prepared at the time the meal is created.
Lemon juice is the basis of another common short cut.
Lemon juice comes from lemons, not from a bottle. The taste difference in freshness is incredible.
Also, by utilizing fresh citrus fruits in recipes, one can take advantage of the essential oils in the outer zest of lemons, limes, oranges, and grapefruit.
Bouillon cubes/powders are another ingredient that I find in homes, and which baffle me.
Beef or chicken broth comes from â€“ you guessed it â€“ beef or chicken, not artificial ingredients.
Upon examination of the cubes or powders, you will likely notice that the first ingredient isnâ€™t even meat derived.
There are convenient flavour bases available in better forms at your local supermarket, such as tetra-packs, canned condensed broths, or better yet, jarred pastes.
There are many ways of creating flavour in recipes, like marinating meats, for example.
But the best way to create flavour remains making a conscious decision to make sure every ingredient in a recipe is the most flavourful choice possible.
Speaking of marinating meats â€“ you guessed it, once again â€“ you should not be using powdered meat marinades.
A fantastic and quick meat marinade recipe made from â€œrealâ€ ingredients is in my book Chef Dez on Cooking, Volume One available for purchase on my website.
You will never go back to powder.
Dear Chef Dez,
I read somewhere that chicken cannot be left in marinade too long.â€¯ Is there any rule of thumb for this?â€¯ I know beef and red meats can be in marinade for a long time.
Marj B., Abbotsford, BC
This is correct. Marinades are made up from a base, an acid, and flavourful ingredients.
The base of a marinade is usually oil, as this will aid in the cooking process.
An acid such as vinegar, wine, or lemon juice is added to breakdown the tougher proteins found in the meat. Red meats and pork, depending on the cuts, are the toughest and are better to marinate from one hour up to twenty-four hours.
Chicken proteins are much more delicate and are more preferably marinated for no longer than four to six hours in a high acid marinade. Over-marinated chicken will become tough because the acid in the marinade will actually start to cook the more delicate proteins.
The same follows through with seafood, as its protein composition is even more fragile than chicken. Seafood should usually be marinated for a mere 30 minutes to one hour when using an acid marinade.
Chef Dez is a food columnist and culinary instructor in the Fraser Valley. Visit him at www.chefdez.com. Send questions to email@example.com or to P.O. Box 2674, Abbotsford, B.C. V2T 6R4