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Post by cathygeha on Feb 28, 2019 12:43:53 GMT
This round runs from February 21 - April 3rd. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - NEVER give up
cathygeha/Cathy - moderation
cherryt38/Cherry - Mindful eating, attention to the sigh
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - 5 minutes a day to write gratitude, plan and reflect
pamthomas46/Pam - continue to collect blue dot days
Hostess Schedule:
February 21 - 27 Pam
February 28 - March 6 Cathy
March 7 - 13 Judy
March 14 - 20 Jan
March 21 - 27 Cherry
March 28 - April 3 Beverly
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Post by cathygeha on Feb 28, 2019 12:48:59 GMT
I thought this week it might be fun to look at ideas to improve flavor of food...found a couple articles and will share a few tips/tricks each day.
Seasoning Tips for Improving Flavor
By Cook's Illustrated Published September 2011
Reliable recipes and top-quality equipment will get you far, but knowing how to get the most from your seasoning can make a big difference.
1. Drop (salt for) acid
In addition to grabbing the saltshaker to boost flavor in soups, stews, and sauces, try a drop of lemon juice or vinegar. Like salt, acid competes with bitter flavor compounds, reducing our perception of them as they “brighten” other flavors. Just a dash—1/8 teaspoon—can go a long way.
2. Use coarse salt when seasoning meat
Use kosher salt—rather than table salt—when seasoning meat. Its larger grains distribute more easily and cling well to the meat’s surface. When a recipe calls for seasoning meat “to taste,” we suggest using about 1/8 teaspoon of kosher salt per portion.
3. Pep up—or tone down—your pepper
When exactly you apply black pepper to meat—before or after searing—will affect the strength of its bite. If you want assertive pepper flavor, season meat after searing; keeping the pepper away from heat will preserve its volatile compounds. Alternatively, seasoning before cooking will tame pepper’s punch.
Questions:
1. Comments on any of the above? Have you tried any of the above or found them to be true/not true?
2. FUN: What do your salt & pepper shakers look like? Do you have some that are "special"? If you do...tell us about them.
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Post by cathygeha on Feb 28, 2019 12:52:37 GMT
We use lemon juice in soups many times...it is a delightful flavor instead of salt...though I do like salt. Had not thought about salt and pepper in the ways mentioned in this article...might try them in the future.
Salt & Pepper shakers...have some that came with my china BUT the fun ones are salt dishes with little salt spoons...silver, glass with intaglios (etched scenes), silver...fun little salt spoons  Thought I had some of the Waterford flower shaped one mom had but didn't see them when I just looked...maybe they are not Waterford? Some that have ceramic/porcelain flowers on the top anyway. |
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Post by bmazzo on Feb 28, 2019 14:01:18 GMT
I have never thought of using lemon juice or vinegar instead of salt. might try it.
I have my grandmother's salt crock. It stays on my stove at all times. I keep course salt in it & use it for cooking everytime I add salt to anything. I love it. I just pinch out what I want. The idea of a spoon there might work, but I will probably just continue to use my fingers. I have several sets of salt & pepper shakers, but only one set that I use for everyday. They pretty much stay on my kitchen table.
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Post by Holly Gail on Feb 28, 2019 14:04:32 GMT
I never add salt to anything. Okay; one exception: the very first time I make pasta from scratch, I didn’t use the salt called for in the recipe and it tasted terrible. But the reality is, I don’t make pasta from scratch (haven’t for more decades than I remember), so I think I’m safe saying I never add salt to anything… I have used lemons and/or lemon juice more than I’ve used vinegar, but yes, both do the job and keep my salt intake lower… (I don't own those lovely little salt dishes/spoons; my mother did and I hope my sister has them.)
First, I don’t eat meat; second, I already said I don’t add salt to anything. I do eat fish and poultry, neither of which need salt added before (or after) cooking… There are too many other things that can be used (lemon is great on both poultry and fish, for example).
I’m not a big fan of pepper. I’ll use bell peppers but that’s really not what #3 is talking about. I rarely add it to anything; perhaps to some soups, but even then, it’s VERY little. I never thought of adding lemon to soup; thanks for the idea, Cathy!
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Post by cherryt38 on Feb 28, 2019 14:17:25 GMT
I have used lemon juice or vinegar in soups and stews, but I also use salt. I like the flavor the juice/vinegar gives. I use more than an eighth of a teaspoon though.
I have not tried kosher salt on my meats. I'll have to try that.
I have a few of those salt cellars too, although mine are mostly collectors items. Only one set has spoons. I do have a couple that I use with salt for dipping green onions and radishes in. This year for Christmas my son got me a ceramic cat that sits on his hind legs and holds a salt and pepper shaker with his front legs. It's a novelty that I have sitting on my table for the time being.
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Post by pamthomas46 on Feb 28, 2019 20:03:56 GMT
Salt and pepper are used, but I usually let everyone add their own salt and pepper. I thought the adding pepper after searing was interesting. Thanks for the tips.
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Post by jasimons on Feb 28, 2019 21:24:10 GMT
Acid for seasoning. Yes - I do this. I use lemon juice in vegetable soup. Really makes a difference.
Salt - I add very little, if any, salt as I cook. I try to keep my sodium consumption low.
Pepper - I do like pepper! And use it heavily and frequently.
Shakers - I have a wood pepper grinder and a plain glass salt shaker. I do have a few decorative sets of salt and pepper shakers that belonged to my grandma and my mom.
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Thought I had some of the Waterford flower shaped one mom had but didn't see them when I just looked...maybe they are not Waterford? Some that have ceramic/porcelain flowers on the top anyway.
