Which ingredients do commercial kitchens use liberally to maximize immediate palatability?
Answer
Butter, oil, and salt
The primary driver behind the nutritional profile of commercially prepared food is the chef’s dedication to maximizing immediate flavor impact. Ingredients that enhance palatability rapidly and dramatically are utilized far more generously than home cooks typically employ. Specifically, the liberal application of fats like butter and cooking oil, alongside generous amounts of salt, serves to dramatically improve the sensory experience of the dish, even if this comes at the expense of health metrics. These ingredients are the backbone of enhancing flavor profiles in a high-volume setting.
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