HDMC (Hitched diagnose my cooking)

It could be any or all of those things. why don't you use salt? I'd be tempted to start with that- don't feel bad about it, you'll use far less than you'd find in a ready meal or in most restaurants.

You need salt, and over time, experiment with herbs as well.

But definitely need salt to draw the flavour out.

I'm not sure I want to experience it tbh ?

My diagnosis is you're not pre-cooking when necessary. Browning meat for a stew and griddling aubergine and courgettes for a ratatouille will make all the difference.

I'd say you should also use more oil - it basically slows the transition of food across your tongue so gives your tastebuds more "time" to expeerience the flavours. And salt really is essential.

If you eat in restaurant you're eating food that def has more fat and salt than what you're cooking, hence the diffs in taste.

I didn't use salt for years in my cooking, but since I started using it about two years ago, it's really rounded off the flavours of my cooking. As long as you're adding it to the cooking and not at the table too, then you're probably not having too much.

Some food really benefits from hanging around in the fridge for a couple of days too, such as soup, curries, casseroles and stews. If you have the time, why not make a batch up - eat half for that night's tea and half a couple of days later so that you can taste the difference between them.

Thanks everyone for your replies

Sophie - neither do I ? It's not good.

I did precook to an extent - I browned the meat for the stew and although I didn't griddle the all ratatouille veg I did cook the onions and garlic for a bit.

Salt? - I just cut it out because there's such a history of strokes and heart problems in both our families. I figured we could add some when we eat if necessary. But now I'm not so sure.

Next time I think I'll try a bit more oil, a bit of salt, and leaving it to cook a bit longer. I don't like cooking particularly but I love eating, so it would be nice to get something edible out of all my efforts ?

I dont 'do' salt but I do cook with it, it makes a huge difference, even just a small pinch of salt brings flavours together. Herbs are another thing I use a lot of as the flavour they bring is wonderful. I agree with Sophie in preparing stuff before cooking, grilling, roasting, griddling etc to get the best flavour out of them. The right oil also makes a difference, the thing that always tingles tastebuds first is fat, it gives flavour, but you need not overdo it, just a little again like salt, will make a difference. Everything in moderation will make things taste much nicer. I always find that things like bolognese / lasagne, soups and stews always taste better the next day, its a time thing and the flavours infuse better.

Gah - I've just remembered why I prefer takeaways ?

No, seriously, I'm going to try a bit more salt. I think we use good oil. Perhaps I'd be better to stop being ambitious and trying to 'make up' meals and follow some recipes until I've learned the basics.

Honestly, 38 years old and the cooking skills of a teenager...

I don't add plain salt to my cooking, I'm a stock cube person! If I'm making enough for all 5 of us with some to spare then I'll use a whole cube, if it's less I'll use less of the stock cube. I also try to add herbs and stuff to it to give it a bit more flavour.

Also I'm not using much oil now (have a sprayer) but if you get the salt/herb content right I don't think you need extra salt. A couple of days ago I roasted some courgettes and tomatoes with garlic, spring onions and fresh basil (only a spray of oil) then drizzled balsamic vinegar over added some crispy bacon and it was gorgeous!

And as you've said if you're not sure then follow a recipe ? I can make some lovely food but there are still a fair few I never know what herbs to add to it and the like.

Gah, this thread has made me feel quite stupid ? but I suppose better late than never.

I was talking to H this morning, wondering why my food doesn't taste right and his does when we both don't use salt. And then he told me he does use salt if the recipe calls for it. Great, thanks for telling me now - I thought we'd both said we wouldn't use it. Oh well, at least that's one mystery solved.

Gryfon - good point about the stock cube and again a good pointer as to why some of my made up recipes work and some don't. E.g. sausage casserole tasted great but presumably there was salt in the sausage, same when I cook with stock cubes.

I'm actually feeling quite boyed up by this - I now know where I'm going 'wrong' and am quite excited now about putting it right.

I might become a good cook after all.....

IMO, as long as you can read, you can cook. When I was starting out, I was always amazed at how following a recipe made things turn out so much better. And once you get a few recipes under your belt, you'll have a much better feel for how much seasoning and what herbs to use when in your cooking, and you'll be able to do more without recipes. I have to say, I rarely use recipes for savoury foods now (although I always do for baking, as the measurements are so exact).

Hey, Definitly use salt! but as an alternative stock cubes are great for pastas rice and soups and stews, also I tend to use a lot of seasoning because I love flavour, i use garlic a lot, plus i use some mild chilli and paprika in most tomato dishes, if you buy a good season-all they can help round off a dish. another thing i like to use especially in bolognese or stews, is a dash of lea and perrins and a bit of soy sauce, honest, its great!

x

I'm quite an impatient cook and find that if I don't cook things like onions long enough at the beginning of a dish, it wrecks the flavour. Sometimes I set a timer to make sure I cook stages for long enough ?

WEES about seasoning & fat. I'm another stock cube lover (can get low salt ones too) & nearly every meal in our house starts with a base of onion & garlic.

I find roast veg tasteless unless made with plenty of oil and loads of herbs (which is a shame, as it rather cancels out the virtuous feeling of just eating vegetables for dinner ?).