Posted 11 May 2012 - 02:17 PM
It was probably down to the combination of relatively high salinity (I have a high salt tolerance) and the sheer amount of flavour hitting my taste buds all at once. My question is, has anybody else accidentally conjured up any surprising sensations whilst cooking? I mean apart from the obvious Szechwan pepper and capsicum heat ones.
Posted 12 May 2012 - 02:25 AM
I never salt stocks for the very reason that when I make them I don't always know how they will be finally used. A salted stock intended for soup will be ridiculously salty if reduced for a sauce, say.
I thought that was a basic.
Edited by liuzhou, 12 May 2012 - 02:41 AM.
Posted 13 May 2012 - 11:10 AM
Posted 14 May 2012 - 10:31 AM
“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'
Brian: Peter, those are Cheerios.”
– From Fox TV’s “Family Guy”
Posted 14 May 2012 - 11:37 AM
Salted with around 5g/l so not particularly much. I tend to use a fairly high amount of salt in dishes I prepare for myself, so this wasn't too high up on the scale. Dish would have ended up around 2-3% salt.
3% in the final dish? That is a LOT! Seawater is 3-3.5%.
Posted 14 May 2012 - 01:22 PM
Edited by Michael Speleoto, 14 May 2012 - 01:22 PM.
Posted 14 May 2012 - 11:43 PM
Posted 15 May 2012 - 04:28 AM
Edited by Michael Speleoto, 15 May 2012 - 04:29 AM.
Posted 15 May 2012 - 09:01 AM
What's the skim milk powder for?
It promotes the Maillard reaction.
I had my very first dish with real Sichuan peppers, the first time I bit in to one it felt like licking a battery and suddenly my tongue started going numb and I had this very interesting pulsating sensation travelling down my tongue. We did all kinds of experiments with the peppers after that, it was quite funny, the taste of the peppers was nice, but the after effects were not.
Posted 15 May 2012 - 09:05 AM
Janet A. Zimmerman, aka "JAZ"
eG Ethics signatory
About.com guide, Cooking for Two
Ten ways you can help the Society for Culinary Arts & Letters
Posted 15 May 2012 - 11:17 AM