We’ve all heard that some tastes have to be “acquired” but sometimes it can be hard to know how to acquire them. Luckily, Andrew Zimmern (a man who knows a thing or two about expanding your palate) has a tip: a little flavour dash of the familiar.
Photo by Mackenzie Kosut.
Beyond trying a food or drink over and over again (the brute force tactic I used on whiskey while in university), Zimmern suggests adding a touch of sugar, salt or fat, which he refers to as the “sex lube of our culinary generation”. This makes total sense. When getting into whiskey, it’s easier to start with a whiskey-ginger than a few fingers of something neat, and when trying to learn to like a new vegetable, a little something like cheese or fish sauce can go a long way.
The key is to use just a bit; butter and brown sugar may not be the healthiest of ingredients but, when “spread out over the pound and a half of Brussels sprouts” as Zimmern suggests, they can help bring familiar, tasty flavours to unfamiliar territory. (Be sure to check out the link below for even more tips!)