In her book, Salt, Fat, Acid, Heat, Samin Nosrat says,
“Play to each element’s strengths: use Salt to enhance, Fat to carry, and Acid to balance flavor.”
These are wise words spoken by a wise woman. I’m going to expand on this very powerful statement.
Use salt to enhance. Does something taste “just ok?” Add a pinch of salt (or a bit more) and it might just go to “great” or “awesome.” Add just a little at a time because once it’s over-salted, it’s hard to dial it down.
Use fat to carry, which to me means fat is the vehicle for flavor so gotta have that. I cannot emphasize this enough: You must have some fat (oil, butter, avocado, cheese, etc.) in your dish for it to live up to its flavor potential.
Use acid to balance flavor. I would even take this a step further and say acid “brightens.” Most commonly used acids include lemon, lime, & vinegars. And remember a little goes a long way.
So when you are cooking make sure you have a little of all three of these things in your cooking- salt, fat and acid. Do not skip the last tasting/adding a “little of this” and a “little of that.” It’s critical for your food enjoyment happiness.