We have all heard about how the food at restaurants are made tasty and addictive by additions of sugar, salt and lots of fat. But even the slightest amount of additional salt at home can make food inedible or at least noticeably salty. How do restaurants manage to hide the saltiness/sweetness/oiliness in the food while making it addictive? Only thing I could think of is that they balance flavours out – make it more spicy or tangy. Though how they make so much extra oil taste ok is beyond me.
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Possibly MSG (mono-sodium glutamate) to enhance the umami flavour. Or natural sources of glutamate, like tomatoes, mushrooms, fish, or seaweed. Coupled with the correctly balanced levels of other flavours of course. It can’t really on its own make bad food taste great.
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