Speaking of making the broth, I have been cooking professionally for over 25 years. I've decided that this would be a great place to pass on tips . People are continually calling or asking me about this or that and I'm always glad to share a few secrets.
Today's installment is about making condiments your friends.
I was talking to my assistant Dan yesterday about making Spanish Rice , which oddly I had never made. I was in the n middle of making it and admitted to having never made it before. He said it looked right and then began talking about how his dad made it by pouring salsa in the rice and Voila!! - Spanish Rice. He continued to tell me about other condiment and other prepared food cooking solutions his dad used in the kitchen. He sort of said it like it was a dirty secret. I looked straight at him and said, "Condiments are your friends".
A condiment is a food (normally strongly flavored) that is added in small quantities “at the table” to a major dish “to the eater’s taste”.
Most condiments are so highly flavored (e.g. salt) that they are normally not eaten by themselves but only as an addition to some other food.
Condiments do not form a natural category like herbs, but instead are part of a functional category which means that that the notion of a "condiment" depends on how it functions. For example, Sauerkraut is a food that can be served as a side-dish. However in the context of a hot-dog stand sauerkraut becomes a condiment. Sauerkraut is not inherently a condiment - it only becomes one in the context of buying a sausage in a bun with some pickled cabbage, and seemingly no where else.
There are many deviations to the above definition – a kitchen may add condiments before the food is served, or a condiment like mayonnaise with little flavor other than fat is popular with Belgians who like to add it to French fries. - Wikipedia
About week earlier, Joel one of the guys I cook for at work asked me, "What is the king of condiments?" At the time, I said ketchup. He was surprised. Mustard was his
side of choice. In context of the above wikipedia definition, I believe salt is king of condiments, closely followed by sugar and then pepper. I think most of us see condiments as mustard, ketchup, salsa, mayonnaise, etc. And Yes, I still see ketchup as being the king. It is great on fries of all types( I share the love of mayo on fries with the Belgians and also like vinegar like the Brits), works well in making Phad Thai, will fix a soup, great on a burger, I liked it on roast beef as a child, works in some salads and salad dressings, to name a few things. Ketchup is salty and sweet. Two things humans really seem to like. It also is a bit sour from the vinegar.
The very popular Heinz 57 is rumored to contain beef blood, "a natural flavoring". I guess that's what makes it so good.
I guess my main point of this little piece is to show that condiments as well as being great flavors to add at the table are great concentrated flavor solutions in the kitchen. The three big guns mayo, mustard and ketchup get a lot of use for sure. Salsa is quickly finding it's way passed those three and there are a myriad of compotes, concoctions and flavor packets I use regularly.
Condiments are not cheating . You don't have to hide them in brown paper bags. You don't have to sneak them into recipes when no one is looking. Embrace the condiment in cooking, they are extremely helpful. I'm a big fan of Worcestershire and soy sauce. They are both ways of adding salty goodness. Sweet-Garlic Chili sauce is my favorite. There are also great recipes to make most of these items for scratch if you are so inclined. The web is the home to many recipes some wonderful and others ridiculous.
Don't fear condiments and remember life is too short to cook shitty food. Take some time and make yourself something good to eat.
BTW- Bobby Flay eat my shit, I've made a nice roasted chili pepper compote to accent and compliment it's earthy flavor.
