Contexte du mot : seasoning

1: #stonesoup » the absolute beginners guide to the art of seasoning [5
2- ingredients | 10 minutes] Comments Feed a FREE e-cookbook [5
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9:the absolute beginners guide to the art of seasoning [5 ingredients | 10
10-minutes]
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26- pepper and a pinch of salt and hope for the best. That was until I had
27: a bit of a seasoning revelation.
28-
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45-
46: It was then that I realised that this is what seasoning is about –
47- tasting and tweaking – or fine tuning to bring out the best in the
48: food. After that, I felt more confident with the whole seasoning thing
49- and began to experiment with my own cooking. I like to think of
50: seasoning as an art that I’m continuing to practice and improve.
51-
52:what is seasoning?
53-
54: seasoning is about improving the flavour of your food mostly via the
55- addition of salt and pepper. Although herbs, spices, sweet things and
56: acidic things can also be considered seasoning, we’ll focus on salt and
57- pepper for today.
58-
59:how do I go about seasoning a dish?
60-
61: There are two main times to think about seasoning – the beginning and
62- the end. For slow cooked dishes it’s a good idea to get some salt in
63- early so it can spread through the whole dish over time. For most other
64: things seasoning at the end is the best way to go.
65-
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84- For salt, I keep two kinds.
85: i. Inexpensive fine sea salt for bulk seasoning things like pasta water
86- or for making brine.
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108-
109:other seasoning tips
110-
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112- One of the best ways to anticipate whether you’re going to need any
113: extra seasoning is to have a think about how much salt each ingredient
114- is contributing. If there are a heap of olives, anchovies, capers or
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149- gross for some people, I’d much rather spit as I’m tasting and
150: seasoning and still feel like eating when I sit down to dinner, rather
151- than that feeling of being absolutely stuffed before the meal has even
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231-
232: The Wholestyle Network » Blog Archive » seasoning 101
233- 31 July, 2010 at 12:01 am
234-
235: a beginners guide to the art of seasoning – the importance of sweet &
236- sour [5 ingredients | 10 minutes]
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318- is not ingredients, recipes or technique – but understanding
319: about tasting and tweaking seasoning and actually do it each and
320- every time.
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339- Jonathan 25 June, 2010 at 1:52 pm
340: Excellent guide to beginning seasoning. Thank you.
341-
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346- dishes are over seasoned today. Think some people think the more
347: seasoning you add the better it should be? I can remember my mom
348- always complaining to me about my brothers cooking being way too
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350- sister complained about her salt & fats. Thus I found most
351: seasoning preference depends basically where you were raised as
352- everyone has their own personal taste especially when it comes
353: to seasoning food. We were brainwashed based on how momma
354- cooked. What bothers me is when I see someone immediately start
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384- Johanna GGG 26 June, 2010 at 8:13 pm
385: seasoning is still a mystery to me but I am learning to be more
386: bold with seasoning when needed – I have also found that a good
387- home made stock adds such depth of flavour – and that lemon
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397- Tessa 27 June, 2010 at 3:52 am
398: Interesting post, but what about all the other seasonings
399: available? I struggle with seasonings because I cook meat dishes
400- for my husband, but I don’t eat meat (never have!) I make my
401: best guesses at seasonings and he is very nice and doesn’t
402- complain :)
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436- believe how much it could elevate the taste, and make the meal
437: taste so much better. You’re right… seasoning with salt doesn’t
438- make it salty, it makes it delicious! I’m a total convert now!
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441- Great post:) I like the idea of removing a little portion of a
442: dish and seasoning this as a guide to the amount required for
443: the whole dish. Rather than over seasoning the entire thing and
444- ruining it…which I’ve done!
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480- you’re absolutely right – thai cooking is the ultimate in
481: seasoning with the balance of sweet, salty, sour and hot – and I
482- love the culture of adjusting to taste at the table – something
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499- Emily 5 July, 2010 at 12:40 am
500: What a useful post!!! seasoning is one of the biggest mysteries
501- of cooking to the new chef, and your guide breaks it down