Venti Posted September 3 Share Posted September 3 1 hour ago, Florentine_Pogen said: ^^ Rather nice of them to put a wee pic of a cuddly guinea pig on the vacpac label. We should start doing that for beef, pork & fish products. "Monkfish, madam ?......" 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted September 3 Share Posted September 3 Seasoning at the early stages of cooking or seasoning at the end before plating up. Which, if either is better please? 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted September 3 Share Posted September 3 2 minutes ago, jimbaxters said: Seasoning at the early stages of cooking or seasoning at the end before plating up. Which, if either is better please? Both ideally. Season, taste, season again is the high end chef mantra. Salt does things to food other than make it taste salty. It should generally be in on the ground floor IMO 1 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted September 3 Share Posted September 3 2 minutes ago, Bairnardo said: Both ideally. Season, taste, season again is the high end chef mantra. Salt does things to food other than make it taste salty. It should generally be in on the ground floor IMO Thought so as it feels much more of an inexact science trying the season from zero right at the end 0 Quote Link to comment Share on other sites More sharing options...
hk blues Posted September 4 Share Posted September 4 13 hours ago, jimbaxters said: Seasoning at the early stages of cooking or seasoning at the end before plating up. Which, if either is better please? Does it matter for chips? 0 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted September 4 Share Posted September 4 44 minutes ago, hk blues said: Does it matter for chips? Should Def salt your chips before trying, extra crispy. 0 Quote Link to comment Share on other sites More sharing options...
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