Seasoning with salt seems to me to be a crucial part of making food taste good. Can a cook learn to season "correctly", or is it an entirely subjective matter?
Seasoning
Started by
Andy Lynes
, May 10 2004 01:33 AM
1 reply to this topic
#2
Shaun Hill
-
- participating member
- 64 posts
Posted 11 May 2004 - 06:59 AM
Judging the right amount of salt to use when seasoning is a problem for which you can only offer a personal answer. Tolerance to salt varies from person to person and I have found it to be also a generational thing. My parents used much more salt than I do but my children are accustomed to less than I prefer.
I am always guided by what suits my own palate. Whether right or wrong, at least I know when I think it's okay myself. I try to err on the side of just under but leave salt - but not pepper - on the table for those who want more and am only offended when I see people spraying on tons before having tasted.
In fact table salt tastes raw to me if added after everything is cooked and I have often been tempted to roast the salt before grinding it as in parts of China.
I am always guided by what suits my own palate. Whether right or wrong, at least I know when I think it's okay myself. I try to err on the side of just under but leave salt - but not pepper - on the table for those who want more and am only offended when I see people spraying on tons before having tasted.
In fact table salt tastes raw to me if added after everything is cooked and I have often been tempted to roast the salt before grinding it as in parts of China.
