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Andy Lynes

Seasoning

2 posts in this topic

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?

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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.

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