I really have done my best at trying to find this topic in the search area but with no luck, so I'll start a thread for it and thank anybody in advance should the topic allready exist and I get a link to it! One of my favorite candy is chocolate truffles, the reason for it is that those small chocolate balls pack some really intense flavor at a low calorie cost and the taste will sit in your mouth for up to an hour. Now I'm looking to steer my normal food cooking in the same direction. I want to get as much input as I can on making side dishes, sauces, meats and more that pack alot of flavor in small portions of food. Sauces - Instead of having to drown the meat and potatoes in a sauce to get alot of flavor from it, I want to be able to just dip the meat in the sauce and get the same amount of taste from it, could I tweak "normal" recipies to do this or do I have to have major changes to recipies and think differently/use different techniques? Meats - Do I in some way kick up the flavor of the meat either by selecting better cuts, season it better, prepare it in different ways or do I simply leave the flavor explosion to the sauce and/or side dish? Side dishes - All those small well tasting things you get in the restaurant, the pickled leeks, the tasty garlic cloves etc. I never seem to find recipes for these things, maybe because there are only restaurants who are interrested in making these small side dishes because they get the volume in the cooking from all the costumers they have? I feel that most recipes is for the normal meals eaten by 4 people who like quantity before quality?
