Jock Zonfrillo Instagram – Balance – it’s what I’m looking for when I’m finishing a meal. Here’s the current caddy on the bench in my kitchen:
Grapeseed Oil – a flavourless oil with a high smoke temperature so I prefer this when I’m frying something.
Extra Virgin Olive Oil – very often I’m drizzling it over to finish a dish as it has actual flavour compared to other oils, use it when you want to taste it.
White Soy Sauce – it’s a must for all cooks, it enhances umami and adds seasoning so I use it instead of salt.
Red Wine Vinegar – adds a depth of acidity and rounds out a flavour, and because it’s aged it’s great to use when finishing stews/casseroles, dressings and marinades.
Rice Wine Vinegar – it has a sharp taste that is great in dressings and sauces, if I want to lift the acidity without changing the flavour too much then this is my go-to.
Apple Cider Vinegar – this is the all-rounder vinegar, if you don’t know which one to use then grab the apple cider!
Shio Koji – it’s an umami bomb that adds complexity and seasoning. It’s less salty than white soy and funkier so it’s not something you would have on its own, it would be an ingredient in your dressings and marinades.
Kelp Dashi – seaweed rounds out your palate so it adds an interesting robustness to a marinade, 9 times out of 10 I would use it in my marinades and skip adding any salt. It’s extremely salty, beware!
Agrodulce – this is essentially a white balsamic vinegar, its sweet and sour which gives heavier/heartier dishes a freshness. | Posted on 25/Apr/2023 13:50:00
