Secret of Dip

 

What’s the difference between good dip and bad dip?

Have you ever made dip?
It goes well with chips, bread and so on.

There are all the ingredients, but something is different.
Yes, what makes it good dip is a secret thing.

When I was a chef, I became in charge of dip for course menu for 1 year. After many trials and errors, I realized one secret.
What is the secret?

 

Salt.
What? just a salt? You may think. Even if the dip per se has a taste, when you eat with bread or chips, which normally have little taste, the taste of dip will desappear. Therefore, the dip must be pretty salty.

Dips can hardly become a main role.
Then, why not trying to become a great supporting role??

As mentioned the last time, I will introduce how to make guacamole. I made it at a restaurant and home parties, some said
” I want to eat that Guacamole again.”
The ingredients for today’s Guacamole (it may change) are as follows

・Avocado
・Cilantro
・Tomate
・Onion
・Jalapeño
・Lemon(or lime)
Salt
・Garlic

Garlic? You may think. But if you use one technique, that will turn so tasty.
The technique is,,,,
to boil.

[How to make boiled garlic]
1. Put garlic and cold water into a pot
2. Turn on the stove, throw the water away
3. Repeat 1 & 2 three times.
Then bad smell of garlic will desappear and only the good taste will be left.
This technique can be used not only for Guacamole but also for salad dressing.
Then cut the ingredients and mix them up.

It goes well with beer.

Dips can hardly become a main role.
Then, why not trying to become a great supporting role??
Don’t forget the salt level.


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