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FWIW,
I've heard Thomas Keller say that things like salt, acid, and MSG, enhance flavor―whereas pepper, other spices and herbs add flavor.
For 'better' braises you may wish to try this:
Source: On Food and Cooking: The Science and Lore of the Kitchen By Harold McGee, p. 163
FWIW,
I've heard Thomas Keller say that things like salt, acid, and MSG, enhance flavor―whereas pepper, other spice and herbs add flavor.
For 'better' braises you may wish to try this:
Source: On Food and Cooking: The Science and Lore of the Kitchen By Harold McGee, p. 163
