How do I cut savoriness of a dish?
I had an interesting sandwich the other day. It was tuna spinach wrap but mixed with a mustard blend with a smidgen of capers. Needless to say, it was quite savory. Was there anything I could have told the chef to add (rather than remove) to reduce the savoriness of the dish?
Best Answer
Savory usually means spicy & salty.
If you wanted to cut the sharp salty taste of the mustard & capers you could have used a 'sweet mustard' preparation.
I'm not sure if the spinach in the 'tuna spinach wrap' was actually leaf spinach or one of those green 'wraps' like a tortilla? Spinach has a bit of a metallic taste that some people find sharp. Switch to a mild lettuce like Romaine or even ice berg to offset such strong flavors as tina, mustard, & capers.
A bland cheese or mayonnaise can also help balance too much sharpness or 'tang' also.
Pictures about "How do I cut savoriness of a dish?"
Quick Answer about "How do I cut savoriness of a dish?"
Add an acid or seasonings such as lemon juice, lime juice, or vinegar; chopped fresh herbs, citrus zest, or a dash of cayenne for savory dishes, liqueur or instant espresso for sweet dishes.Cutting into matchsticks (Julienne) – Savory
More answers regarding how do I cut savoriness of a dish?
Answer 2
It sounds as though the distinct caper and tuna flavors were too much for your palette. It is also possible that, smidgeon or not, there was too much of either. If I were you and returning to the same place I would try to cut the flavors
- adding mayonaise or some other fat that would absorb the flavor
- adding mustard to distract from the intensity
- adding lettuce to the wrap to add a fresh, crispness that would mitigate any saltiness
- by reducing the quantity of tuna/capers
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Tim Douglas, Katerina Holmes, Flora Westbrook, Karolina Grabowska