We have five tastes that dominate our senses: sweet, salty, sour, bitter and umami. Each of them have distinctive properties that deepen and enhance flavour.  

Sweet  

Flavours that are higher in sugar such as honey, fruits, milks and carrots. Combining sweetness with savoury elements, like peanut butter and chicken, create a fun taste that our mouths and brains love. 

Salty  

Cheese, pickles and cured meats – these satisfy that craving for sharpness in food. Adding a salty element to sweet dishes boosts the flavour of sweet ingredients such as chocolate or caramel. We 

Sourness  

These are flavours that are high in acidity, such as juice from citrus or tomatoes. Adding sweetness to a tomato-based dish levels out the intense acidic flavour. Acidity also plays well with sweet baked goods that use vanilla or chocolate, cutting through the buttery richness. 

Bitterness  

Cocoa, coffee, citrus zests, dark leafy greens and beer are all examples of bitterness. Adding a hint of bitterness plays a unique part in dishes. Pairing a fatty rich cut of meat with a coffee rub smooths out flavour, while a sprinkling of lemon zest over cheesecake breaks richness to add depth of flavour. 

Umami  

The most recent addition to the group, umami is described as a savoury, lightly toasted, salty and meaty flavour. Mushrooms, fish sauce, soy sauce, garlic and miso all contribute to this complex flavour. Umami pairs well with other salty flavours including cheese or fish, as well as dairy like yogurt or chocolate. It is powerful, so remember a little goes a long way. 

Recipes & Styling: Sjaan van der Ploeg 

Food assistant: Lerato Motau 

Photographs: Zhann Solomons 

The post The science of taste matching  appeared first on MyKitchen.

The trick to making the perfect soup, fragrant curry or silky sauce is to create a flavorful broth. By taking your time to build your base, you’ll be able to build flavour with ease, resulting in a meal that packs a punch.

Hot & sour pork broth

Serves 10-12  

Add protein by stirring through butterbeans or chickpeas.  

Ingredients

3 cloves garlic, sliced 
2cm piece fresh ginger, peeled and chopped 
3 dried chillies, deseeded 
2 Tbsp chopped fresh coriander 
1/2 tsp salt 8 thick-cut pork rashers 
2 tsp smoked paprika 
1 tsp ground cumin 
1 Tbsp brown sugar 
Salt and milled pepper 
Canola oil, for frying 
1/2 batch (1L) basic meaty broth 
1/4 cup soy sauce 
1/4 cup rice wine vinegar 
3 Tbsp honey 
Handful fresh coriander 
1 red chilli, halved 
1 lime, juiced 
2 handfuls baby spinach  

Method

1. In a pestle and mortar, grind together garlic, ginger, chilli, coriander and salt into a chunky, thick paste. Set aside. 
2. Chop half the pork into chunks. 
3. Combine paprika, cumin and brown sugar and coat pork chunks with mixture. Season. 
4. Heat oil in a pot and fry spiced pork for about 6-8 minutes or until well browned. Set aside.
5. Add another glug of oil and fry garlic paste for about 2-3 minutes or until fragrant. 
6. Add remaining raw pork and broth to the pot. Stir through soy sauce, vinegar, honey, coriander and chilli. 
7. Bring to a boil, then lower the heat and simmer gently, partially covered for about 15-20 minutes. Skim regularly. 
8. Remove pork, shred with a fork and return to pot. Add a squeeze of lime, season and stir through spinach. 
9. Ladle broth into bowls, add crispy pork chunks and serve.

Recipe and styling: Gail Damon
Photographs: Zhann Solomon 

The post Hot & sour pork broth recipe appeared first on MyKitchen.

Need a healthy dinner that comes together in under half an hour? Our hot-and-sour coconut soup is a belly-warming bowl of goodness. And it fits in perfectly with one of food’s hottest trends, Asian flavours!

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1L vegetable stock
400 ml coconut cream
1.4 kg sweet potatoes, chopped
20g coriander, chopped
7–10 cm ginger, peeled and sliced
4 lime leaves
1 stalk lemon grass, bruised
1 tbsp fish sauce
Juice of 2 limes
1 green chilli, sliced, plus extra to garnish
Salt and cracked black pepper

METHOD
1. Bring the stock and coconut cream to the boil in a pot over medium heat. Add the sweet potatoes, coriander (reserving some to garnish), ginger, lime leaves, lemon grass and fish sauce. Cook for 10–15 minutes, until the sweet potatoes are soft.
2. Add the lime juice and chilli, and season. Serve garnished with extra chilli and coriander.

The post Hot-and-sour coconut soup appeared first on MyKitchen.