|
|
|
|
Grind & Sprinkle
More Tips From The Pro's |
|
gourmet
articlescooking
tips from the pro's |
|
|
|
|
|
|
February 2003
The flavor of your cooking is in your hands... with help
of salt and pepper. In this month's issue of tips from
the pro's we look at when to grind and when to sprinkle.
Season from a great height!
I once heard Marco Pierre White make this statement. But
it is the best way to get a good even layering of seasoning
on to a piece of meat, fish or chicken.
Sea Salt
Sea salt or kosher is the best salt to use for cooking
- leave the table salt for someone else's table...
Grind Your Own
Use freshly ground pepper - not pre ground. Use a pepper
mill or if you are in a commercial kitchen, buy a spice
grinder (an inexpensive coffee grinder will do the job).
Soup Too Salty?
When you over season a soup or stew, you can always remove
some of the salty taste by adding potato. Either add a
whole peeled potato to the creation, continue the cooking
process and discard the potato before serving or add diced
potatoes and include them as part of the dish.
When To Use White Pepper?
Use white pepper to season fish. If you use black pepper
it will leave black speckles on the fish and you diners
will think that your pans are dirty!
Don't Season Your Stock
When making stocks never add any salt. If you do you may
find by the time you have reduced the stock to a sauce
consistency it is too salty.
Advanced Seasoning
I like to season meat about ten minutes before putting
it in the pan. This gives the seasoning a chance to penetrate
and produce a more flavorful product.
Fleur de Sel
A teeny sprinkle goes a long way; only use this flavorful
salt for finishing dishes. Sprinkle it on to cut meats,
fish and terrines.
Just Like Mother Said
You can always add but never take away. Be cautious when
adding seasonings. Taste as you go…
Page 1
2
3
Do you have a cooking tip that you want to share? If so
email GlobalChefs
|
|
|
|
|
|
|
|
|
|