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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*Cheap* restaurant food is like that, because of the tricks used to stretch the budget for ingredients further. Fine dining is a totally different beast. Food chemistry in a nutshell:
* You can make food last longer in the fridge/freezer by adding preservatives that make food more bitter.
* To get around the food being too salty, you add more sugar.
* To get around the food being too sweet, you add fat.
Once you do all three, you’ve got something that still tastes appealing, just has wildly out-of-whack counts of salt, sugar, and fats.
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