KotiChef

Flavor bases work because of some basic food science. Aromatic vegetables contain flavor compounds trapped inside their cells. When you cook these vegetables in fat, the cell walls break down, releasing these compounds.

The fat is crucial here. Many flavor compounds are fat-soluble, meaning they dissolve in fat but not in water. The fat captures these compounds and helps distribute them throughout your dish.

Heat is the other key factor. It triggers chemical reactions that transform the raw flavors into more complex ones. These reactions create new flavor compounds that weren't present in the raw ingredients.

Time also matters. As your flavor base cooks, the flavors become more mellow and integrated. The harsh bite of raw onion turns into a sweet background note. The sharpness of raw garlic becomes a gentle aromatic backdrop.