Flavour Extraction

The primary factor influencing my dishes is flavour. The food may look fantastic and the ingredients may be at their peak, but if the dish has no flavour the moment is lost. One of the greatest puzzles a chef faces is how to coax as much flavour from an ingredient as possible; it is like the Holy Grail! You must either isolate the flavours or encourage them by pairing them with other ingredients, flavours or taste sensations. You might, for example, add a touch of salt to a sweet preparation, or a little sherry vinegar to a rich sauce. Both of these are good flavour enhancers. My advice is to be patient: experiment with seasoning by adding-tasting, adding-tasting, and with time you will understand how flavours work and how to bring out the best in your food.