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Seasoning Information

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
Cooked foods when served cold lose flavor in the cooling process. Therefore, always increase the amount of seasonings when foods are to be served cold.

The colder the food the more seasonings required. For instance, ice-cream custard before it is frozen will be almost too sweet to the taste and too strong in flavor. Yet, when frozen, it will taste perfect.

Sugar brings out the flavor in nonsweet dishes, just as salt brings out the flavor in sweet foods. Start using sugar in sauces and vegetables, just as you use salt in cakes and pies.

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