Seasoning

Seasoning

Powdered Vinegar

Through a small miracle of science, you can add vinegar flavor to dry foods like popcorn and kale chips, in addition to all the pickles and salads. A few summers ago, trying desperately to make some green beans less watery and waxy and boring, I tried to make a knockoff version of something I had …

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Are all salts the same?

The two major brands of Kosher salt – Diamond Crystal and Morton, are very different products.    Cooking magazine editors are no strangers to the complaints department. Frequently, readers make liberal substitutions or skip over steps in recipes. “I cut half the sugar, replaced the white flour with rye, and only used egg whites. This …

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How ‘Ennobling’ Helped Italian Aristocrats Solve the Problem of Garlic

The ingredient would have otherwise been too cheap to grace noble tables. Peasant food in action in Annibale Carracci’s The Beaneater, c. 1585. PUBLIC DOMAIN FOR THE 16TH-CENTURY ITALIAN NOBLE, garlic posed a unique, culinary dilemma. To demonstrate status, a person of taste and means served food prepared with the finest, rarest spices, such as …

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Ambergris – The Whale excrement that once flavoured ice cream.

Occasionally, a rogue squid beak gets lodged in a sperm whale’s intestines. To protect its soft innards against the sharp irritant, the animal produces a waxy secretion called ambergris (“gray amber”), much like an oyster forming a pearl. Excreted ambergris is turned into a rock-like mass by saltwater and sunshine. By the time the weather-beaten …

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Real Chicken Soup

As a retired chef (13 good restaurants over 3 global sites)..with no illusions, I have an ‘essential’ view. It’s easy. Save ALL cut-offs from vegetables except cucumber, celery leaves (bitter), potato peels (rot) , or anything you don’t want to ‘enhance’ you flavor with….say, cinnamon. Save ALL bones, no matter what carcass – they will …

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Brine your fries too!

youtube.com Chef Ludo Lefebvre’s trick to making perfect french fries at his Los Angeles restaurant Petit Trois is to soak them in salt water before frying them. This seasons them from the inside out and removes excess starch for a crispier, more flavorful fry. See the full video here.

Too much salt?

6 William Meppem Be careful not to overseason slow-cooked dishes. What happens if I add too much salt to my cooking? M. Kennedy If you mean that you are consistently cooking and eating very salty food then you will probably die, most likely from cardiovascular disease. See your doctor. If you have accidently overseasoned a dish, …

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Salting Food

Seriously though, chefs use way more salt than the average home cook and theycontinue to add salt throughout the recipe, tasting it as they go. Here are a few tip videos that I like that help explain some crucial salting techniques: Pre-Salting Chicken – how salting your chicken before doing anything else makes it that …

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Vinegars

Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains. This creates acetic acid, which gives the liquid a sour flavor. Unopened, most vinegars will last for …

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‘French’ Hamburgers

If you are talking about biftek hache or just plain patties of ground meat, chances are they’re made the “French” way with suet wrapping, more fat than you’ll find in a burger, sometimes eggs or finely diced onions and garlic, and cooked in broth before being finished on the grill. I don’t know either of …

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