Tuesday, December 7, 2010

A simple point on seasoning

OK, typing is a pain.  I have a band aid on my finger due to a cut so it is twice the size.  The saying "trying to fit a round peg in a square hole" comes to mind when trying to type on this keyboard.

Here is a tip for you about seasoning. Whenever you make something to be served as an accompaniment (such as a dressing for salad, sauce, a dip, sauce for sandwiches) to something else, make sure you over season it. 
Try it.  Make a sauce to go on a sandwich.  Season the sauce as if you were eating it alone.  It will taste fine.  Then put it on a sandwich.  The reason for this is because you have to impart that flavor to something else.

1 comment:

  1. Good Tip Curt, I'm preparing for a dinner party this Thursday and picked up two frozen ducks to Serve8-10. I'm planning on thawing them out in fridge for 20 hours then splitting them and marinating with a Chinese duck sauce, butter and Rosemary for 10 hours. Any ideas or tips to adjust?

    -I will also sauté shitake mushrooms, Chives and red pepper in a flat iron skillet with a sweet soy sauce to be served on top of the duck.
    -A steamed vegetable medley wrapped in aluminum foil and grilled (yellow squash, zucchini, sweetie Onion, rosemary whole stem and butter)
    -A guest is bringing baked candy yams
    -Stemmed Rice

    -Andrew from DC, old cigar buddy and chef in retirement!