Probably this is something covered in cooking academies/universities, but I'm not a professional chef, I just happen to like cooking a lot, and I want to get better at it.
I often hear the phrase "This flavor is not well developed", but I don't really understand what "flavor development" really means.
Can all flavors be developed? What factors tend to develop more a particular flavor?
Best Answer
This is just fancy sounding talk for the myriad of techniques in good cooking that create good flavor in dishes. It doesn't refer to any one specific thing.
Some examples of techniques used to develop flavor include:
There are no doubt many, many more things that could be included in a list like this.
After all, it sounds far more professional to say "the flavor in this dish is not well developed" than to say "this dish is bad."