ESSENTIAL FACTS
The mashed potato rule
DON’ T: add cold butter and milk. Cold dairy cools the potatoes and can make the mash dense or gluey.
DO: warm the butter and milk first. Warm dairy blends smoothly, for a lighter, creamier mash.
Salt enhances
sweetness A pinch of salt in desserts enhances the flavour; it acts as a flavour amplifier.
Resting meat isn’ t optional
Resting helps juices redistribute. Slice too early, and you lose moisture.
When to salt?
Salt BEFORE cooking: Steak, chicken, pork. Helps flavours sink in deeper.
Salt DURING cooking: Pasta water( not the sauce) Seasons the pasta from the inside out.
Salt AFTER cooking: Roasted veg, fish, chips Flaky salt adds crunch and a final flavour hit.
Don’ t salt TOO SOON: Leafy greens They’ ll wilt and release water. Salt just before serving.
Fresh herbs
Soft vs Woody: Soft herbs( basil, parsley) go in at the end. Woody herbs( rosemary, thyme) can cook longer.
12 | Autumn 2026 • essentialflavours. co. za