One of the first thing that you learn when you start to cook professionally is to season your food. Early on we would be yelled at almost constantly, "Did you season that? Did you season that?" I know that it sounds like a no brainer but seasoning is one of the most overlooked things. Seasoning can make or break a dish.
Usually what happens is that we wait until the end of the cooking process to season the dish. What we should be doing is seasoning as we go. If you wait till the end it's too late. At different times during the cooking process you should be tasting and seasoning, adding other ingredients and tasting again, and at the very end tasting to make sure that the dish is perfect. If a dish has been done correctly you should never have to reach for the salt or pepper shaker. It should be perfect before it ever sees the table.
Even in the cold pantry we need to be seasoning our cold foods. One of the most overlooked things is seasoning our greens for our salads. A little seasoning can make your greens just pop. A little Sea Salt on your Caramel or Chocolate gives a different dimension to your desserts.
There are a couple of seasoning mixes that I use when I cook. One of the mixes I use is for general cooking. I keep it next to the stove ready to go. It is good for Chicken and other meats as well as starches like rice and grains. The second mix I use for fried foods it is also great on vegetables with a little butter.
Slacker Spice
Salt 1 Cup
Dried Thyme 2 Tbls.
Course Ground Pepper 2 Tbl.
Combing the ingredients and store in an air tight container.
French Fry Shake
Kosher Salt 1 Cup
Course Ground Pepper 2/3 Cup
Granulated Garlic 1/3 Cup
Combine all ingredient and store in an air tight container. Use on french frys or in your favorite recipes
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