My Secret Kitchen Weapons

Assorted secret weapons.  Photo by Rob Robitaille

What comes to mind when you think about secret weapons?  I always think of some evil genius with some kind of underground lair that has a secret weapon that he plans to unleash on the world.  He also has a British accent, because they make such bad-ass bad guys.  But what is a secret weapon, really?  I think that it is something that you drag out for use when the normal stuff just won't cut it.  whether it be an underground lair or kitchen, it's not really that different.  So what are my secret weapons and why are they "secret".  Well, they are not really secret as much as they are under utilized in the American kitchen.  My main secret weapons are:  alcohol, vinegar, fish sauce, and anchovies.  I have more that could fall into that category, but those are the most used.  Here is how.

Alcohol

I have and still use this a lot.  Many people don't understand its use in the kitchen and never use it.  Some use that insufferable cooking wine.  Rule number one:  If you wouldn't pour some in a glass and drink it, don't cook with it.  Period.  So, why is it important in cooking?  For one, flavor, when paired with the right ingredients.  Also, some ingredients have alcohol soluble compounds that you can reveal by using alcohol, such as tomatoes and chile peppers.  Don't believe me, try it.  You can coax out a lot of flavors that you normally wouldn't by adding it, vodka in particular, to tomato sauces and soups.  It also works well with chile peppers, because they have their share of alcohol soluble flavors.  Many people are concerned about using it in food because they think that you will be consuming alcohol with your meal, an issue for some that need to avoid it, but fear not.  Alcohol boils at a lower temperature than water, around 173 degrees, so as long as you cook your food at a temperature higher than that, you are safe.  But, be warned.  Alcohol and gas cook tops are to be used cautiously.  Once the alcohol starts to boil out, it doesn't take much to ignite it.  So, always have a lid ready to put on the pan to extinguish the fire, should their be one.  This is another good reason to keep you face away from you pots and pans, which is always a good idea anyway.  That is not to say that a pan with alcohol in it near an open flame will spontaneously flair up. Just be careful.  And, no, I am not going to instruct you on how to burn off the alcohol.  I'm just not going there for obvious reasons.

Vinegar

This can be used to brighten up most anything.  And when I say brighten up, I mean to complete the musical scale of the flavor you are looking for.  What's this crazy talk?  When you taste something, think of it like music.  There are high notes, mid range notes, and low notes.  You probably have already noticed that.  Basically, you want a balance of flavors and sometimes the mid or high range is lacking.  This is where acid comes in, whether it be citrus, or vinegar.  I really like sherry vinegar for this.  I like to use something around 6 percent acidity that is aged, because it is mellow and less harsh than other vinegars, thus brining something extra to the flavor.  I use this when I have something, for example, a cream sauce, that is flat and needs something to lift it up.  A small splash of sherry vinegar will usually fix that.  Any time you need some kind of acid to fix a flat flavored dish, consider vinegar.  It is definitely something you need to learn by experience, but I encourage you to try.

Fish Sauce and Anchovies

I will discuss these together because they function so similarly.  When used properly, this addition can fill out the flavors in a dish.  Thai cooking uses fish sauce a lot.  As with anchovies, when used properly, you can't tell they are in there, but you can tell if they aren't.  It can be used in mac and cheese, cream sauces, tomato sauces, you name it.  When used sparingly, it provides the much debated umami, or the fifth basic taste along with sweet, salty, sour, and bitter.  Think of it is that mid to low range flavor that is so prevalent in beef or mushrooms.  You can't put your finger on it, but it has a heartiness to it that fills your mouth.  I typically reserve anchovies for use in tomato sauces or red wine sauces because they are often times customary for those dishes.  However, I always have bottle of fish sauce handy for anything that needs it.  Again, if use properly, you won't know they are there, but you can over do it, so use sparingly.  You can always add more, but you can't take it out once it's in there.  Let's just call it "je ne sais quoi" in a bottle or tin.

A I had mentioned, I have more of these "secret weapons", and one that probably deserves honorable mention is sugar.  I typically use this for something that has a bit too much high range flavors in it, possibly in the case of over adjusting with acid.  Sugar helps cut the punch of the acid and bring things back into balance.  Again, use sparingly.  Enjoy food chemistry!