Can a Roasted Onion Replace the Sugar in Your Cooking?
Every cuisine on the planet figured out the same trick. Asian stir-fries pair tamarind with palm sugar. Moroccan tagines fold dried apricots into braised lamb. German cooks set sauerkraut next to pork. The contrast of sweet and sour is one of cooking’s oldest and most universal principles, and it exists because without it, flavor stays flat.
Most of us understand this instinctively when it comes to desserts or salad dressings. But what about a bowl of risotto? A pasta sauce? A side dish of roasted vegetables? In this week’s Habit Healers live, Chef Martin Oswald made the case that savory food…
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