Cookbook Giveaway – Flavour

94 Comments

• camtncook  on  October 5, 2016

  I check my seasoning especially salt…

• rchesser  on  October 5, 2016

  A squeeze of fresh lemon juice is always a flavor booster and maximizer.

• kimtrev  on  October 5, 2016

  it really depends on the recipe, but usually a pinch of salt really brings out the flavor.

• lebarron2001  on  October 5, 2016

  I use olive oil to bring out flavor.

• lilham  on  October 5, 2016

  It depends on recipe, but slat seems to do the trick for most dishes.

• Seren_Ann  on  October 5, 2016

  For most things I cook, a combination of cooking with olive oil, and always adding a bit of salt and pepper, prevents things from being too bland. I like to try adding herbs sometimes to see if they will improve the dish.

• jd5761  on  October 5, 2016

  seasoning early rather than at the end. Love my pepper xx

• Amdona  on  October 5, 2016

  I love trying unusual spices

• laureljean  on  October 5, 2016

  By using the freshest and best ingredients available.

• Mariarosa  on  October 5, 2016

  Depending on the dish, sometimes fresh lemon juice brings out the flavor. I also remember hearing Lidia Bastianich talk about lightly salting each layer of a dish.

• jlemoine  on  October 5, 2016

  Due to hubbies Dr ordered sodium reduced diet, we've been using a lot of fresh herbs, citrus, or garlic for flavor.

• sgump  on  October 5, 2016

  Fresh, fresh, fresh ingredients . . . and then a spritz of lemon or lime.

• nadiam1000  on  October 5, 2016

  Caramelization – letting meat or vegetables get some delicious color, also, season throughout the cooking process.

• sbh2006  on  October 5, 2016

  I adore Ruby's "Crumb" (it was one of my top cookbooks of 2015) and would love to cook my way through "Flavour!"

  I love to build layers of flavor by using a variety of imported spices, especially smoky peppers (Urfa biber, guajillo), spice blends (ras el hanout, baharat, Persian spices), and fresh citrus zest (yuzu, sudachi, Meyer lemon), and roast / caramelize my veggies.

• GillB  on  October 5, 2016

  Use of simple fresh ingredients- herbs etc, not mixing too many different flavours together. Often a squeeze of lemon just at the end.

• Katiefayhutson  on  October 5, 2016

  Spices, fresh ingredients, and the right amount of salt.

• allthatsleftarethecrumbs  on  October 6, 2016

  I use real ingredients – butter, sugar, salt – no substitutions.

• wester  on  October 6, 2016

  All kinds of things can make a recipe more flavorful – keep tasting and correcting. The "trick" I find most useful is adding a bit of acidity – lemon juice, vinegar, wine, yogurt, etc.

• bfg67  on  October 6, 2016

  salt

• e_ballad  on  October 6, 2016

  The smoky caramelised sweetness that comes from charring or grilling vegetables & fruits has completely changed salads as I thought I knew them. Such a simple technique that delivers a wallop of flavour.

• vickster  on  October 6, 2016

  Caramelizing onions, garlics etc. when starting a recipe

• sarahawker  on  October 6, 2016

  Browning your ingredients.

• BakerFrenchCreek  on  October 6, 2016

  This review is stellar. Thanks for the pleasure of reading such a well written piece. You have made me eager to add this title to my collection.

  I enjoy combining global spices and experimenting with hot sauces to add extra zest.

  From this review it is clear Ruby creatively seasons dishes to arrive at tantalizingly original recipes.

  Cheers,
  Anne W.

• JanScholl  on  October 7, 2016

  garlic or lime peel.

• annieski  on  October 7, 2016

  Toast spices; add acid; finish with salt.

• jyms  on  October 7, 2016

  Not too much salt

• meggan  on  October 7, 2016

  deglazing with booze!

• Mcldanyell  on  October 7, 2016

  Proper seasoning, specifically salt/sugar and fresh ingredients.

• Siegal  on  October 7, 2016

  I like to infuse oils

• eliza  on  October 7, 2016

  Seasoning well is important.

• cocecitycook  on  October 8, 2016

  Salt and fresh ingredients

• Astrid5555  on  October 8, 2016

  Definitely lemon juice!

• pgarcia  on  October 8, 2016

  Always use fresh ingredients.

• JulieG1002  on  October 8, 2016

  Layer flavors, taste a lot to check and tweak balance and depth.

• Zosia  on  October 9, 2016

  Adding lemon juice

• ravensfan  on  October 9, 2016

  I try to use fresh ingredients.

• verorenee  on  October 10, 2016

  salt! spices and lemon

• tennyogirl  on  October 10, 2016

  toasting spices

• Orielle  on  October 11, 2016

  A pinch of good quality salt!

• pandapotamus  on  October 12, 2016

  vinegar!

• alirov  on  October 12, 2016

  Using fresh ingredients. And throwing out any old spices and buying fresh spices in small quantities.

• bopper  on  October 12, 2016

  by avoiding overcooking and adding spices and herbs liberally where appropriate

• vinochic  on  October 12, 2016

  Fresh real food (no low fat/no fat or "flavoured" ingredients)!

• RuthHarwood  on  October 13, 2016

  I use certain spices with certain dishes to give them a unique twist xx

• MmeFleiss  on  October 13, 2016

  Add salt

• raybun  on  October 14, 2016

  Marinating meat infuses a maximum of flavour and citrus zest goes into many of my dishes. I buy small quantities of spices to ensure freshness & maximum flavour. I loved watching Ruby on GBBO, her creations always looked delicious!

• Sand9  on  October 14, 2016

  Long slow cooking with lots of herbs

• ydixon57  on  October 14, 2016

  I like adding some herbs in the beginning and a few at the end

• Deneenm  on  October 14, 2016

  by seasoning throughout the entire cooking process

• Dcotter  on  October 15, 2016

  I make sure I add salt. Without it, the other flavors don't have the same punch.

• lindaeatsherbooks  on  October 16, 2016

  I cook my meats long an slow to retain flavours.

• mpdeb98  on  October 16, 2016

  Caramelizing onions

• pistachiopeas  on  October 16, 2016

  I use a combination of salt and acid (usually lemon juice but lime can be surprising and nice), and sometimes I'll add some heat from a chile to adjust as well.

• KarinaFrancis  on  October 17, 2016

  Roasting – any vegie can be boosted by roasting, and long and slow roasting for meat works wonders

• tui  on  October 18, 2016

  Salt is important! Lemon is great! I'm currently a fan of condiment bianco (white balsamic vinegar).

• lhudson  on  October 18, 2016

  Using fresh ingredients.

• Joyceeong  on  October 18, 2016

  Great flavours starts with fresh ingredients.

• Rinshin  on  October 18, 2016

  Using the finest ingredients

• amandesi  on  October 19, 2016

  Browning/searing/toasting. Color is flavor!

• TrishaCP  on  October 19, 2016

  Lemon juice, and sometimes, smoked paprika.

• gjelizabeth  on  October 19, 2016

  I deglaze and scrape to get every bit of caramelized flavor into the final dish.

• herby  on  October 20, 2016

  Season in stages throughout cooking and use fresh herbs and freshly ground spices whenever possible

• trudys_person  on  October 21, 2016

  Browning ingredients, and using fresh herbs from my garden …

• sharifah  on  October 22, 2016

  by adding herbs and spices

• cocecitycook  on  October 22, 2016

  Caramelization

• t.t  on  October 22, 2016

  It depends–sometimes salt or acid is needed to bring out the flavor

• TheSpicedLife  on  October 24, 2016

  Layering the salt throughout the dish, using acid wisely (citrus, vinegar, etc) and spices spices spices.

• lauriesk  on  October 26, 2016

  I use a high quality, unrefined salt.

• Dmartin997  on  October 26, 2016

  I try to use the best and freshest ingredients and I toast my spices. I also use fresh herbs.

• chasteph  on  October 27, 2016

  Lemon juice and fresh herbs used with discretion!

• sandiemidd  on  October 27, 2016

  Lots of herbs and spices.

• tarae1204  on  October 27, 2016

  Taking one's time with the early steps of saute-ing/browning, salting carefully, and trying to incorporate extra flavorful ingredients with flavored oils, salts, and finishes.

• PeggyB  on  October 28, 2016

  Using my cast iron pan to get a good sear on my food. Tasting my dish and adjusting seasonings to make sure it's just right.

• Lizwizz  on  October 28, 2016

  I use stock instead of water for cooking rice and other grains. I also oven roast onions and other vegetables before adding them to a dish.

• bstewart  on  October 28, 2016

  Fresh herbs, or a squeeze of citrus.

• tcjanes  on  October 29, 2016

  Stock and celtic sea salt or Maldon's.

• veronicafrance  on  October 29, 2016

  Salt is very under-rated these days! After a course taught by a professional chef, I learned to add salt bit by bit and keep tasting till it's right. Lemon is also a good way to brighten a dull sauce.

• Viche  on  October 29, 2016

  I often add a pinch of crushed chillies to salads to give a bit of a kick.

• rstuart  on  October 29, 2016

  Squeeze of lemon can really help..

• chasteph  on  October 30, 2016

  Lemon juice and herbs

• sallyc06  on  October 31, 2016

  Fresh ingredients, no salt

• FionaC  on  October 31, 2016

  Salt- especially home made flavored salts, or a squeeze of lemon or lime.

• DFed  on  October 31, 2016

  Salt usually does the trick!

• saladdays  on  October 31, 2016

  Fresh herbs and spices

• Deneenm  on  November 2, 2016

  season throughout the entire cooking process -not just at the end

• Mtaneja  on  November 2, 2016

  It would depend on the recipe. However generally a combination of lemon and pepper or fresh cream or cashew and poppy seeds paste

• Julia  on  November 2, 2016

  Salt, acid and fresh herbs

• AGENT99  on  November 4, 2016

  Making sure my herbs and spices are fresh

• bend  on  November 4, 2016

  Pickle that boy

• kari500  on  November 5, 2016

  fresh herbs and citrus

• percussion03  on  November 5, 2016

  Good, seasonal ingredients

• infotrop  on  November 6, 2016

  I find adding a pinch from my stash New Mexico ground peppers is nearly always a palate pleaser.

• sheridarby  on  November 6, 2016

  Freshly cut herbs and a little salt

• DimensionAEB  on  November 7, 2016

  I check my seasoning, especially salt.