I have to admit I am pretty excited for Thanksgiving to come. There are lots of reasons to look forward to the day: an opportunity to...
To continue on from my last post on seasoning, let’s look briefly at vegetables, meat and a few technical things.
All vegetables benefit from proper seasoning, different types of vegetables will need more or less seasoning. The main factor in determining how to season a vegetable is water content. Vegetables with high water content, like cucumbers or tomatoes will require more seasoning than a dryer vegetable, like a carrot or parsnip. A vegetable in peak season will not require as much salt as one that is out of season.
I believe the mark of a great chef (at home or in a restaurant) is defined by how well they manage the use of salt and pepper. The proper use of salt is the key that turns an average meal into a great one. Salt brings to food far more than one of the five basic taste sensations (sweet, salty, sour, bitter and umami); it enhances other tastes. Sweets taste sweeter, bitterness is minimized and simple flavors become more complex and multi-layered.