Home Cooking

How do you balance a dish?

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How do you balance a dish?

ennuisans | Jan 19, 2014 08:32 PM

I put together a dish that ended up ok, but not as good as it could be. Without getting into too much detail (I can if asked) it started with pork hock broth, which became green lentil soup (onion and garlic), to which I later added sweet Italian sausage cooked with more onions, sliced grape tomatoes and a red wine reduction. Lemon juice to finish.

Aside from the red wine, anything other than the sausage was only seasoned with salt and pepper. In the end it tasted fine but the sausage really drew attention to itself, becoming more "sausage and padding" than a cohesive dish. I really thought that with all the other ingredients going on it would offset the sausage (which most noticeably tasted of anise) but nothing stood out, even the lentils.

What else could I have done?

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