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Old 03-30-2014, 11:15 AM   #11
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Good article, Andy.

About seasoning from a height, it's important to do this, and sprinkle evenly, with all seasonings in all kinds of dishes. People often dump seasonings for, say, a tuna salad, in a pile on top of the food, which can create a pocket of seasoning that doesn't get mixed in evenly. So you get a bite of the food with a big hit of salt and pepper, etc., and other bites have no seasoning at all.
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Old 03-30-2014, 11:36 AM   #12
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Quote:
Originally Posted by Andy M. View Post
Sprinkling k-salt from a height gives you a more even distribution of salt over the food.

I learned the incremental salting process years ago from endless hours of watching food shows.

I use a cheese shaker like this filled with kosher salt to make it easy:
Great idea on the cheese shaker. Keep my fingers out and keep them clean.
I always salt and pepper (season) as I prepare the dish. I also had this drilled into me by TV chefs.
Emeril was one to season as he went. He even seasoned his water. Any added water for a savory dish.
Remember his quote.

"I don't know where you get your water, but mine don't come seasoned"
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Old 03-30-2014, 02:10 PM   #13
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Originally Posted by Cheryl J View Post
I have a tiny ramekin that I've been using, and keep it next to the peppermill and butter dish. :-)
Cheryl. Have you been in my kitchen?

Nice article. I'll never be a pro but it's nice to read what they think.

Height doesn't matter as much as coverage.

Seasoning as you go is good advice.
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Old 03-31-2014, 05:17 PM   #14
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Height doesn't matter as much as coverage.
It really does make a difference. Sprinkling from a foot or so higher than the food makes it fall more evenly. Give it a try.
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Old 04-01-2014, 07:24 PM   #15
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Great article!
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