Or so said some bloke called Larousse 😉
I continually ponder ‘what is the ideal amount THEN?’ in response to a judge’s critique that ‘it could do with a bit more seasoning’. I’ve heard that chefs are not your average bear when it comes to taste – of course, their palate is refined and sublime and their tastebuds are advanced and enlightened. So, what about the normal schmoes like me?
Having typed ‘what is the correct amount of seasoning’ into three search engines, I am none the wiser. Responses are generally to keep adding until it tastes right. Hmmm, that’s not the answer I’m looking for … I’d like to taste a dish with zero salt and pepper and compare it to the same dish that’s been seasoned ‘correctly’ to a chefs standard. Would each chef come up with a different tasting dish?
I think I will make something basic (mashed potato?), see if I can add measured amounts of salt n pepa and see what occurs.
‘Salt from the Pepa and my name is Cher
From Queens, New York not Delaware
I like my steak well-done cuz I hate it rare
And I’m lovable and huggable like Yogi the Bear’