by Bon Appétit
It's common knowledge that slow-roasting yields lots of flavor. But who has time for that on a weeknight? Here are six tricks we use in the Test Kitchen to maximize flavor and minimize cook time.
Romulo Yanes1. Fry Those Spices
Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor. Try it with whole spices or ground--cumin, coriander, and fennel are favorites. Cook just until the spices smell nice and toasty; any longer and you risk burning them.
Get the recipe: Scallops with Spice Oil
Romulo Yanes2. Roast Your Veggies
High-heat roasting concentrates vegetables' flavor and brings out their sweetness--a big reward for little effort. Understand a few guidelines (and treat this recipe as a template) and you can roast pretty much any vegetable. First, crank the heat up to around 450. Make sure you cut vegetables into similar pieces, so they'll cook evenly. And don't overcrowd the pan or the food will steam, not roast.
Get the recipe: Roasted Spring Vegetables
Romulo Yanes3. Build a Flavor Base
A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. It's a huge time saver if you make it in advance: Freeze the extra from this recipe, then thaw, and you'll have the foundation to soups and sauces ready to go--no chopping required.
Get the recipe: White Bean Ragout with Toast
Romulo Yanes4. Confit Your Garlic
Duck doesn't corner the market on confit. We love to oil-poach garlic to make confit, a versatile condiment that can be stored in the fridge for up to one month. Add the tender, sweet cloves to a pan sauce, or use the infused oil for sauteing or drizzling. You can also puree them both into a dressing, as in this salad.
Get the recipe: Grilled Chicken Salad with Garlic Confit
Romulo Yanes5. Macerate It!
Maceration typically refers to soaking produce in liquid, but we like a twist on the technique which amplifies, rather than dilutes, the produce's flavor. Sprinkle salt and sugar on foods with high water content, like cucumbers, tomatoes, or berries (hold the salt!). Let it stand for 20-40 minutes, then watch what happens. This maceration draws out the juices, brings out the essence, and creates a natural sauce.
Get the recipe: Cucumber and Avocado Salad
Simmer butter until its milk solids turn brown to unleash its nutty alter ego. Watch carefully as it cooks; the line between dark brown butter and burned butter is thin. Use it to bring deep flavor to baked goods, or as a simple sauce for chicken fish or pasta.
Get the recipe: Blackberry Financiers
More from Bon Appétit:
10 Snacks You Thought Were Healthy But Really Aren't
10 Quick and Easy School-Night Dinners
25 One-Bite Appetizers
Junk Food Makeover: Healthier Chicken Nuggets
