I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this ...
What is a good way of learning how to season food correctly? Are there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is ...
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
Is there a reason we use salt and pepper on so many dishes and can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies or were they just more available "back ...
Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degrees), so they tend to dry out. What are ...
I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: http://cooking.stackexchange.com/questions/23/besides-salmon-what-other-meats-can-be-grilled-on-a-cedar-plank How ...
For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
Can the seasoning Accent be substituted for MSG, for example in General Tso's Chicken?