Tip of the day:

I was watching one of the offerings on Bon Appetit's prolific YouTube channel and the host visited a Northern Indian restaurant to get inspiration for preparing Indian meals. The restaurant had a spray bottle of lemon juice that they used to "brighten" dishes. Really clever way to add a hint of not-too-overpowering flavor (a lesson I learned recently when adding orange water to a dish - tasted like potpourri).

spinynorman99 wrote:The restaurant had a spray bottle of lemon juice that they used to "brighten" dishes. Really clever way to add a hint of not-too-overpowering flavor (a lesson I learned recently when adding orange water to a dish - tasted like potpourri).

That is very cool. Thanks for sharing.

Reintroducing herbs or citrus right at the end of cooking reinforces the flavors they introduced earlier in the cooking process.
I remember reading this in the cookbook
Simply French Joel Robuchon and I use it every day

Hi,

Cook's Illustrated had an tip today on what to do with leftover pickle juice.

Instead of spritzing lemon juice on your steamed vegetables or your grilled fish or chicken, add a little of the liquid from pickled jalapeños. Note: The vinegar in brine is slightly diluted by water pulled from the vegetables, so you can't substitute it one-for-one with vinegar or lemon juice.

Regards,
Cathy2

Different grinds of the same spice in the same dish.

By using multiple grinds/textures of the same spice you get a longer more developed flavor. Finer grind upfront while coarser grind lingers across the chew.

I started using this technique with black pepper in BBQ rubs a few years ago and have since expanded the idea with other spices/cookery styles. Its not unlike the idea of using multiple types of hot peppers that hit your palate differently, cayenne sharp upfront, guajillo subtle backnote, but with the same flavor/spice.