Saturday, January 15, 2011

Seasoning - Salt

Somehow, a simple pure and innocent looking salt is actually the hardest to grasp for beginner cook. What is the right amount?

Today did potato gratin and adjust as i go with the salt. I always keep in mind chef mention that potato dish need more salt because they are plain in taste. A slightly over salty cream will be just nice after cooking it with potato.

Just like what i read on a book, to rescue a pot of over seasoned soup, add some potato into the soup to absorb the salt.

Feeling good today, Chef said the Dauphinois taste good :) Luckily i did not screw it up!

No comments:

Post a Comment