+
Home Cooking

The missing elusive complex backnote

Puffin3 | May 24, 201505:45 AM     15

Many who have eaten seafood dishes in S. French restaurants will say there's a certain backnote flavor that isn't found in NA resturants at all or rarely.
Is it the type of seafood? Is it the water? Is it the butter?
The flavor is indeed elusive.
I learned the secret ingredient that gives seafood that certain something while living in France eons ago.
I use the ingredient whenever I cook seafood.
I have kept the secret ingredient secret. Family and friends all know I use a secret ingredient to make unbelievable excellent fresh seafood dishes.
Now for the first time I will share the secret here on CH.
The ingredient is a dash of Pernod in the sauce. Whatever sauce. Just a T.
Many cooks use some form of fennel. That's close but it's not the deep complex backnote aftertaste that a little Pernod contributes.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think
Table Talk Podcast

YouTube Star Gaz Oakley Promises Veganism Is Easier Than You'd Think

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan
Food News

These Portuguese Tarts Are So Easy to Make—and Happen to Be Vegan

by Amy Schulman | Gaz Oakley wants to change your preconceived notions of veganism. His dishes, while meat- and dairy...

Check Out the 2020 James Beard Award Nominees
Food Trends

Check Out the 2020 James Beard Award Nominees

by David Watsky | The 2020 James Beard Award nominations for all chef and restaurant categories have been announced...

This Gooseberry Focaccia Is Perfect for Sour Snack Fans
Food News

This Gooseberry Focaccia Is Perfect for Sour Snack Fans

by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.