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29

The notion that salt or spices specifically don't scale linearly sounds like nonsense to me. In any recipe involving salt and water, the salt is dissolved, so all that matters is the concentration, and that concentration is going to be the same with linear scaling. Scaling in general is problematic when scaling more than 2x or 4x. When you take into ...


24

Salt is perhaps the most basic and effective flavour enhancer, and so it's fairly obvious why we have it on our dinner tables. The popularity of pepper is down to the Romans, who were crazy about it. Thanks to the longevity of the Roman Empire, pepper was imported for hundreds of years, helping to establish it as the most popular spice, and keeping the ...


21

In a traditional British chip shop, you would have got your chips (fries for Americans) in yesterday's newspaper, wrapped into a cone shape. These days of course, it's food grade greaseproof paper, but it's still in the same shape. I suspect the reason for serving chips in a cone is that simple tradition. Also, there may be thermal reasons, that it allows ...


20

My best recommendation is to taste as you go. Taste the initial product...raw vegetable, ingredient from the can, bottle, etc. and then continue to taste and sample a dish throughout the cooking process to see how flavors develop/diminish and enhance one another through the cooking process. Learning to season food is a process of educating your palate and ...


20

Salt has unique properties in how it interacts with the taste buds. While it has its own "flavor" it also has the ability to enhance some flavors while blocking your ability to experience others. While I could go on, all I would be doing is repeating much of what I learned watching The Food Network's Alton Brown. He goes in depth for the episode "The ...


16

Summary for the Quick Reader Only the shape and size of the grains really makes a difference. Otherwise, salt is salt. What makes a difference between salts? There are only two real differentiators between different types of salt (assuming the product is essentially just salt, and not a seasoning blend): The mineral or other impurities resulting from ...


15

You take a small amount out, cook it and taste it. It is the classic way, for instance, to know if sausage is going to be good after it is cooked but before you put it into casing.


14

Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. Mircoplane makes a nice line, and I have no complains about mine. You want to avoid scraping the white pith ...


14

I cannot imagine that sanding and buffing a wooden spoon would have any useful culinary applications, although I suppose it might feel smoother to the touch. Generally when you season something wooden for food preparation, the purpose is to create a protective layer to avoid warping or impregnation. If I really wanted to season a spoon, I would season it ...


13

By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and ...


12

Well, you could make your own onion powder. It isn't that difficult. Peel and finely chop your onions. Then, spread the onion pieces out on a tray and heat in a 150°F degree oven or in a food dehydrator until dry. Tip: The onions are dry when you can easily crumble the chopped pieces in your hand. Allow the onions to cool. Then, ...


12

I have (nearly) no sense of taste and smell, and what sense I do have is heavily distorted. As a result, my senses are non-indicative of dish quality. Nearly every meal I cook is shared with at least one person, though, so I've had to adapt. I iterate over the same recipe over and over varying the spice mixtures and ratios, and ask for comment every time. I ...


11

I've never heard of doing anything other than giving it a good cleaning, as you would with any new item before first use. I've only heard of seasoning used for cast iron and carbon steel, not for stainless steel. Looking online, I did find instructions for seasoning stainless steel, but I'd be inclined to look at the paperwork that came with the pan -- if ...


11

One thing we have found that helps in adding flavor during the steaming process is to slice garlic thinly, and line the bottom of the steamer basket with the garlic. Then afterwards, toss the garlic in with the potatoes and add salt/pepper/etc. (I'd probably add paprika, onion powder, and a pinch of cayenne.) I would imagine orange or lemon peel might work ...


11

Well, for a start it's not really goulash without paprika. Having visited Hungary numerous times I'd also say it's not really goulash with ground meat, turkey sausage, corn, egg noodles, salsa or cheese either, but each to his/her own. Thyme is always nice in stew-style dishes, as is a bay leaf. Other than that just salt and pepper.


11

Not only does salt affect the taste of baked goods, it reacts with the dough chemically to slow the action of leaveners, and to change the texture. Here's a brief synopsis, which discusses how salt has an effect on water absorption, as well : http://www.progressivebaker.com/resources/tips_effects_of_salt.shtm


11

Those are fried onions. They're pretty recognizable, but for confirmation I did a search by image and found this blog post in Finnish containing that exact image. The caption underneath the picture is: Kun riisi on kuohkeutettu, sipulit lisätään mukaan - n. kolmasosa jätetään koristeeksi. Google Translate translates that to "When the rice is loosened, ...


10

It is going to be hard to get a lot of seasoning to penetrate during steaming, though you could add some aromatics like ginger to the water if you like. A better bet is to add a flavorful sauce after serving. Chimichurri or chermoula would both be excellent with potatoes. They contain some olive oil, but even small amounts of them will make the dish much ...


9

Definitely taste as you go and season gradually and regularly. Good chefs might taste their dish thirty times before it gets to the plate. Proper seasoning is not a formula, it's heat-seeking missile that constantly adjusts to hit its target. Or an impressionist painter who builds a base of color and then dabs on highlights and shadow to bring out the ...


9

To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the ...


9

There are several reasons why you should marinate before cooking: Many marinades contain raw ingredients that should be cooked along with the food being marinated, such as garlic or ginger. In some cases this may actually be a health hazard (raw garlic can harbor botulism), in other cases you'll simply end up with an undesirable pungent flavour. Many ...


9

You have four immediate options as I see it: Lightly season the chili, remove a portion for your child, then season the rest to your liking Lightly season the chili, then serve it with additional accompaniments to adjust it to your liking (eg, hot sauces) Season the chili to your liking, but serve it with something to help cut the flavor for the child (...


9

You have overcooked the seasoning. I have done this once or twice too. Especially smooth surfaces (e.g. carbon steel) are very prone to this problem, unlike rough cast iron. What you want is not a dark layer. The layer will darken with time and start looking like usual. But on a freshly seasoned metal utensil, the layer should be yellow-brownish. The stove ...


9

First of all, people indeed often add some seasoning in the beginning, but are usually careful with the amount, especially with salt. Flavor-wise, you could add it at the end, after the reduction and be fine. However, salt can also affect the process of cooking. For instance, it can draw moisture out of some vegetables when frying them first, meaning that ...


8

We have been eating turkey burgers for years. The super secret is to not let them dry out while cooling. I take a pound of ground turkey, mixed 2 tablespoons of Worcestershire sauce, 1/2 teaspoon salt, 2 shakes garlic powder and 1/2 teaspoon of water. Then mix thoroughly by hand. After patty-ing them to 1/4 inch thick patties, I grill for about 5-6 ...


8

Penzeys (a spice co.) makes theirs from: salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary. No numbers are given, and you probably don't need two kinds of oregano, but I've made it before with a similar list, and it is generally insensitive to precise ratios. I'...


8

One option to consider to add flavour to a chicken is brining. I've personally never brined a chicken, but everytime I come across mention of it in a foodie blog, forum or elsewhere, it always seems to be considered a good way to impart additional flavour into the meat.


8

I don't season the wood at all. I buy the planks from the local grocery store or hardware store and soak in water for 8 hours. The planks often say 1 hour is enough, but I think this is just marketing, it never seems to be enough. Weighting the plank down to keep it fully submerged will help the process. When you're ready to cook, put the plank on a hot ...


8

Draining all of the fat will most certainly reduce flavor...so my first choice would be to keep some of it in the pan. Use it to heat up your spices and don't add any water. That is definitely lowering flavor impact. If you need to add a liquid, why not try some beef stock?


8

You can combine it with practically everything, so the question is somewhat broad. So my answer is equally broad: rice pairs well with fresh tastes and acidity, or with moderately sweet components. Or you can just underline its own slightly nutty notes. Below is a list of specific examples, but it is impossible to make it exhaustive. For fresh tastes, use ...



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