Would you consider this bland?Lamb, pan roasted in an airfryer in butter with pumpkin, carrot, potatoes and sweet potato. Only salt added. Would you consider this bland? The Lamb was juicy and tasted of lamb, the carrots and potatoes prevailed before being roasted, the carrots were crispy on the outside and soft on the inside, taking on notes from the lamb, butter and vegetables. The carrot, pumpkin and sweet potato all rich with flavour. The flavor came from the meat juices and butter it was cooked with, and the vegetables themselves. And it was delicious. But many people have repeated "where is the seasoning?".
>>21589487bland food means the food looks boring. if you decorate it with specks of black pepper and herbs, then it suddenly looks "seasoned"
>>21589775>then it suddenly looks "seasoned"well because it is seasoned...
>>21589487Looks scrumptious. I'd have some ketchup on the side
>>21589487That looks awesome. People saying it looks bland would probably put an entire container of Lawrys on it.
I’d put some salt on it and eat it.
My only complaint is your knifeYou can improve cooking wise foreverThat knife SUCKS
>>21589487>lamb>cooked in air fryerI'd consider that fucking retarded.
>>21589487>pan roasted>in airfryerbroiler not good enough?
>>21589487>blandOnly if you undersalted it. Otherwise it's perfectly fine to eat.Internal color of the lamb looks great and im sure the rest were cooked to tenderness, but it's the outside that looks boring. It's certainly "bland to the eyes".Lamb doesn't have a good sear, and the vegetables look like there were roasted minimally, seeing that the carrots don't even have roasted color on them.Of course it's never needed per se, but it does lend to both flavour and visual appeal. The same can be said for herbs and spices beyond salt.You also need some greens to be perfectly well-rounded.
>>21589487I'm sure it was good but it would be even better with some fresh cracked pepper and herbs. They're definitely not as essential as salt is but it's such little effort to elevate it.
