carrots and sugar

While some people know about these little tricks, the majority do not. These are small tips to help you improve the foods we commonly eat – most are recommended by top chef.

10. Carrots and Sugar 胡萝卜和糖

While it may seem strange to add sugar to vegetables, it is a very common method of preparing carrots in France. The technical term for this dish is Vichy Carrots, in which you combine Carrots, Salt, Pepper, sugar, and Vichy water (a sparkling water from the Vichy region) and cook them down until the carrots are glazed. The sugar heightens the flavor of the carrots and the end result is a stunning dish of brilliantly orange vegetables.

coffee and salt

9. Coffee and Salt 咖啡和盐

Add a touch of salt to coffee to heighten the flavor – this is a very common use of salt as it is used in virtually all dishes (including sweet dishes served for pudding). Just a pinch is enough to make a brilliant espresso.

tomatoes and suger

8. Tomatoes and Sugar 番茄和糖

Use sugar, not salt. Tomatoes are already acidic and the addition of salt just increases that acidic flavor. Sugar sweetens and increases the tomato flavor. Tomatoes are fruits after all.

chocolate and coffee

7. Chocolate and Coffee 巧克力和咖啡

When baking with chocolate, add a little coffee – it strengthens the chocolate flavor without adding a strong coffee flavor.

meat and aniseed

6. Meat and Aniseed 肉类和茴香

When stewing meat, throw in a star [w]anise[/e] – you can’t taste the aniseed but the flavor adds a deep richness to the meat. This is a trick used in all meat dishes by Heston Blumenthal the owner of the Fat Duck (3 Michelin stars) 。
炖肉时扔一个茴香进去吧!你几乎尝不出茴香的味道,但却能大大地增加肉的口感。这是Heston Blumenthal烹饪肉类时的小绝招!他可是米其林三星餐厅的主人!

tomatoes and foliage

5. Cooking tomatoes and Foliage 番茄和它的叶子

Throw in a tomato branch – the branch contains all of the flavor that we love in tomatoes – pick a leaf and smell it and you will see what I mean. Simply throw in a small stick of the tomato plant and it will give your cooked tomatoes a much stronger tomato flavor.

potatoes and nutmeg

4. Potatoes and Nutmeg 土豆和肉豆蔻

Add nutmeg – just a little – it adds a depth to the potatoes that people won’t recognize, but will definitely like. This is true of virtually every potato dish.

chili and chocolate

3. Chili and Chocolate 辣椒和巧克力

Add chocolate to chili. It deepens the meaty flavor of the chili while giving a strong base note to the peppers. This is a trick well known in the South where Chili bake-offs are common.

apple and vanilla

2. Apples and Vanilla 苹果和香草

Apples are very acidic and normally require some sugar in their cooking. Most people add nutmeg or cinnamon to their apple dishes, but vanilla extract adds a deep layer of flavor that most people won’t recognize but will certainly appreciate.

strawberries and pepper

1. Strawberries and Pepper 草莓和胡椒粉

Strawberries (fresh) are usually served with a sprinkling of confectioners sugar, but the addition of very finely ground pepper heightens the flavor.