"Christine Dabney" < ha scritto nel messaggio
"Giusi" > wrote:
>>"Christine Dabney" ha scritto nel messaggio

>>> Thomas Keller especially uses salt when blanching/cooking green> >>>
>>> vegetables.

The vegetable spends so little time in the water that it has
>>to be quite salty to gace any effect.
>>
>
> Yes, he says the water you cook vegetables in, should be as salty as> the
> ocean.
>
> This is something I am working on, in particular, with really learning>
> how to season properly. I am convinced (and I have read this> elsewhere
> as well) that one reason people are attracted to restaurant
> meals is that the cooks really take the time and effort to season food
> properly.

Well, of course if you don't no one will come to eat your food. When
cooking professionally, we use more fats and salt than is good for you. I
often find restaurant food way too salty, but I know I am conservative with
salt. As to fats, in Umbrian cooking the olive oil is a large component of
many dishes' taste, so it's hard for any American to get over the low fat
mentality and put that raw oil on the finished dish. Has to be done, so
pick the oil carefully.

On Thu, 29 Oct 2009 06:49:20 +0100, "Giusi" >
wrote:

>Well, of course if you don't no one will come to eat your food. When
>cooking professionally, we use more fats and salt than is good for you. I
>often find restaurant food way too salty, but I know I am conservative with
>salt. As to fats, in Umbrian cooking the olive oil is a large component of
>many dishes' taste, so it's hard for any American to get over the low fat
>mentality and put that raw oil on the finished dish. Has to be done, so
>pick the oil carefully.

I need to go back to Italy. Umbria calls.

--
I love cooking with wine.
Sometimes I even put it in the food.