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Before Seasoning
Appears in
By Liam Tomlin
Published 2005
- Salt added to raw meat will draw out moisture which is vital in the preparation of confit. Also, it will draw the juices of vegetables like tomatoes and aubergines.
- Avoid salting delicate fish, e.g. John Dory or shellfish, e.g. scallops too far in advance before cooking as they should be seasoned only just before or during cooking.
- If serving fish with skin on, a little salt rubbed into the skin 15 minutes before cooking will draw moisture and result in a nice crisp skin.
- When reducing liquids, e.g. stocks and sauces to concentrate their flavour, it’s best to season them once reduced to prevent them becoming too salty.
- Allow for the naturally high salt content in ingredients such as anchovy, pancetta, nam pla or soy sauce before adding additional seasoning.
- Maldon sea salt is a superior, delicate flake that can be easily ground between fingertips or in a pestle and mortar. It is also a good table salt.
- It is easy to rectify a bland sauce or dressing with a pinch of salt or sugar, a dash of vinegar or squeeze of lemon.
- Gradually add citrus juice to a sauce and taste after each addition as it’s difficult to rectify without diluting the original flavours.
- Use freshly ground white pepper to avoid unsightly specks of black pepper in pale coloured sauces.
- Flavoured oils such as truffle, sesame, walnut or hazelnut must be used sparingly and added gradually as they have an intense flavour and can be overpowering. Flavoured oils are not usually served neat but rather, should be blended with other ingredients.
- Finally... taste food first... it may not require any additional seasoning... always Season To Taste.