aem wrote:
> It's another of the lessons I learned from reading and watching Julia
> Child. She often seasoned each or nearly each ingredient as she added
> it to a dish. And she would comment as she did that "you can't catch
> up later." If you season at each stage that needs it you seldom have
> to add salt to the finished dish. If you fail to season as you go, no
> amount of salt at the end will turn the dish into what it should
> be. -aem

Paul Prudhomme says something similar. If he is making stuffed
flounder, he seasons the fish, the stuffing, the breading on the fish,
if there is one, and the sauce that goes on top of the fish. He calls
this "layers of flavor", or something similar, I will have to look that
up. I would do it now if I wasn't so gosh darn lazy. ;-)


Becca