The Art of Proper Seasoning – Part 2
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.
When seasoning meats it is important to coat every surface of the meat, rather than just the top or bottom. Meat, whatever kind it is, should be liberally seasoned, taking into account the amount that will be lost during the cooking process.
Salt added to water makes the water boil at a higher temperature, thus reducing cooking time. The salt will also season the ingredients boiled in the water. Water for blanching vegetables and cooking pasta should be seasoned with ½ cup of salt per gallon of water. The water should “taste like the ocean”.
One last note . . .
When seasoning, salt and pepper should be sprinkled from far enough above the item to ensure even coast to coast coverage. Using pinched fingers to apply the seasoning will give you better control over the amount you are using. Shakers or dredgers cannot be relied upon for consistent seasoning quantities.
In case you missed part one, you can read it here.