0:03
If I had to choose six things that I would have in
my kitchen, it would be these six things in front of me.
I think with these things in your kitchen, you
can make a healthy, tasty meal for your family just
by going out and buying whatever's fresh. Whatever fresh vegetables are around.
Whatever nice-looking meats.
Whatever you feel like eating that night, you can
make it if you have these things in your home.
There are a bunch of different receptors on your tongue.
There's a sweet receptor, there's a receptor that
picks up salty tastes, and there's a sour receptor.
And then there's obviously a bitter receptor and something called umami
that picks up the tastes of protein foods like meat.
So, the more receptors we can hit in our dishes, the tastier they'll, they'll be.
So the first thing is olive oil.
And there are like $30 bottles of olive oil
and then there are $10 bottles of olive oil.
Buy any kind of olive oil you want.
But if you're getting fancy, you can have two different kinds.
You can have the expensive kind for your salad dressings,
and the less expensive kind for your pasta water that you're boiling the pasta in.
So olive oil is a must.
It's a healthy oil.
It's good for sauteing onions, and it tastes nice.
Then sugar.
We don't want to add too much sugar because our kids get way too much sugar in
their food as it is, but a little bit of sugar balances the flavors in the food.
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Salt, always good to have.
You can add it to pasta while it's boiling or to sauces to flavor them.
Again, not to much.
It's up to you how much you like.
Lemons, I think you've got to have something like
a lemon, either lemons or limes, in your kitchen.
They add a nice balance to all of these flavors.
1:55
And then these are the two key ingredients to any savory dish.
You start any vegetable off by chopping
up some onion and chopping up some garlic
and just sauteing it in some olive oil,
you can already smell the smell in the
kitchen and your mouth starts to water, and you add
any vegetable to that flavor and it'll taste great.
Maya Adam, MDLecturer
