Quick and easy tricks to add flavor to those last-minute galley requests.
I can’t possibly imagine what is going through a charter guest’s mind when they order something on the fly, but I know that they are not the least bit concerned about the process of it getting to their mouth. They generally just want things ASAP. Luckily, we’re in the business of making things happen fast.
As a chef, I want the food I serve to be jam-packed with flavor (or at least, according to the guest preferences). The overarching trouble is, we don’t always get the time frame to build those typical blocks of flavor. Let’s say someone spontaneously orders a spaghetti bolognese. Now, in an ideal world you’ve prepped some and it’s sitting in a vacuum-sealed pack in the freezer. But it’s not always an ideal world and you have to do your best, so here are my favorite flavor tricks.
Use caramelized onion to skip having to brown your onions properly. I love to always have a jar or two on hand in the dry stores. Brown your meat in a large pan — more surface contact, more browning, more Maillard reaction. Use a little bit of seasoned sausage meat along with the beef if you have some to hand. To add instant umami, a splash or two of Maggi seasoning (it’s basically liquid MSG) helps things along. And speaking of splashes, browning liquid is your friend here — you might not have the time it needs for that rich, dark color, but you can hack it via this product.
I also find browning liquid helpful when cooking vegan versions of curries/pies/bolognese etc. We all know that people eat with their eyes, and this helps make it look “right.” Also, on the splash subject — stashing some excellent stock or jus in your freezer is a shortcut to one of those flavor building blocks. Of course you can buy premade! Just sack off that powdery dust, OK?
Let’s say they ask for a salad or sandwich… Instead of it tasting like something that was thrown together on a whim (we all know it was), what can we add to it to elevate it?
Herbs are your first port of call here. They can work wonders for a dish. Choose appropriately and use boldly. I love to put whole leaves in salads. Fun fact: the combination of mint, tarragon and basil creates a lovely cooling sensation in the mouth, perfect for a hot Mediterranean day. Next, acidity. This could be quick pickled onions or cucumber, or even straight from a jar, like some of those lovely French cornichons. Lemon/lime zest and juice is an easy grab, but one that will win you extra points would be a fancy vinegar, like Minus 8 verjus or a funky Korean vinegar. These are the things that make a dish “pop,” and the guests go “Oooooohhh, what was that?”
The very last thing is the easiest: making sure it’s seasoned properly — and by seasoned, I mean salt. Taste, salt and taste again. Above all, I’d rather a properly seasoned dish go out two minutes later than a rushed, under-seasoned dish.
It’s wishful thinking that we’ll always be prepared for every request, but with these tips, you can still send out something you are proud of. Best of luck!