Through the years, I’ve often had students who had a tendency to use too much of a specific ingredient simply because they loved it—garlic being one of the biggest culprits. I completely understand the love for bold flavors, but too much of one ingredient can easily overpower a dish, making it unpleasant to eat and masking any delicate flavors that were meant to shine.
For example, an excessive amount of garlic in a dish can dominate everything else, drowning out the subtleties of herbs, acidity, or umami. The same goes for too much spice, salt, or sweetness. Balance is key—every ingredient should complement the others, not overshadow them. Cooking is about harmony, not about letting one element take over the entire dish.
My best advice? Taste as you go, add strong ingredients gradually, and remember that subtlety often enhances flavor more than excess. TIP: you can always add but you cannot take out.
How to Balance Flavors Like a Chef
I always tell my students and clients that cooking is about tasting and adjusting. Even the best chefs tweak their flavors as they go.
📌 Here’s how I do it:
1. Identify the Dominant Flavor
Before making adjustments, pinpoint what’s standing out. Is it too salty? Too acidic? Lacking depth?
2. Contrast with the Opposite Taste
Each taste has a counterbalance:
Too acidic? Add something sweet or creamy.
Too salty? Introduce acidity or bitterness.
Too bitter? A little sweetness can soften it.
Too spicy? Cool it down with dairy or a bit of sugar.
3. Build Layers of Flavor
In professional kitchens, we don’t just dump everything in at once. Flavors should build naturally—seasoning in stages allows ingredients to develop and blend beautifully.
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