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Flavor Base and Aromatics

To really enhance your cooking, learn how to create a flavor base. By sauteing the aromatic vegetables (like onions and garlic) and spices in a little fat or oil in the beginning, the food cooked in that fat or oil will take on that flavor. Aromatic molecules are the flavor molecules that get released from the food or spice as heat and salt is applied. Most of them are fat soluble, which means they can be captured in fat. Capturing and concentrating the flavor in the oil and then cooking the vegetables in this flavorful oil, enhances the taste of the whole dish.