I love cooking programmes and have been following Master Chef: The Professionals all of this week.
I think the single most-used word by Michel Roux Jnr is 'seasoning'.
He literally says it in every sentence about every dish the contestants cook.
What I can't work out is what he actually means.
In my ignorance, I've always assumed 'seasoning' was just a bit of salt and pepper — which surely is down to personal preference.
Also, we're bombarded with health-warnings about consuming too much salt and 'proper' chefs love to use other unhealthy things like real butter, cream, sugar, alcohol etc.
I think Rick Stein was famously lambasted for using too much salt in his recipes and just one of Floyd's amuse-bouche can put you over the drink-drive limit!
When ever you see chefs on the TV they always cook with a 'pinch' (read mountain) of this or that. I get worried if I twist my salt grinder a few times into a huge vat of bolognese sauce!
So how does one obtain that 'perfect seasoning' which would be worthy of a 2-star chef and how does one balance this with avoiding a coronary at 40?
I think the single most-used word by Michel Roux Jnr is 'seasoning'.
He literally says it in every sentence about every dish the contestants cook.
What I can't work out is what he actually means.
In my ignorance, I've always assumed 'seasoning' was just a bit of salt and pepper — which surely is down to personal preference.
Also, we're bombarded with health-warnings about consuming too much salt and 'proper' chefs love to use other unhealthy things like real butter, cream, sugar, alcohol etc.
I think Rick Stein was famously lambasted for using too much salt in his recipes and just one of Floyd's amuse-bouche can put you over the drink-drive limit!
When ever you see chefs on the TV they always cook with a 'pinch' (read mountain) of this or that. I get worried if I twist my salt grinder a few times into a huge vat of bolognese sauce!
So how does one obtain that 'perfect seasoning' which would be worthy of a 2-star chef and how does one balance this with avoiding a coronary at 40?
