Great home cooking rarely comes from fancy ingredients. It comes from balancing four simple elements. Learn to taste for them and you can rescue almost any dish.
01
Salt
- Season in layers as you cook, not just at the end.
- Salt draws out moisture and deepens flavour — use more than you think, gradually.
- Taste, adjust, taste again.
02
Fat
- Fat carries flavour and creates texture — crisp, silky or rich.
- Butter for richness, olive oil for fruitiness, neutral oil for high heat.
- A knob of butter or splash of oil at the end lifts a whole dish.
03
Acid
- A squeeze of lemon or splash of vinegar brightens heavy food.
- If a dish tastes flat but salted enough, it usually needs acid.
- Add acid at the end so it stays lively.
04
Heat
- High heat browns and crisps; low heat tenderises and melds.
- Let pans get properly hot before adding food.
- Don't crowd the pan — steam is the enemy of a good sear.