Tuesday, April 5, 2011
Season to Taste
I was reading in Ad Hoc at Home this weekend about all the ways vinegar can be used. I never really thought of it, but Keller was saying how it is like salt and pepper and can be added to many dishes to lift up the flavors. You can add a bit to give a dish a little punch, but not too much that it tastes predominantly like vinegar. He says that about salt and pepper too, when you can taste them its too much. Keller was also saying that any food you add salt to yourself won't be tasty and so salty that it is a health concern. He says salt in your diet only becomes a concern if you are eating canned and processed foods that have incredibly high amounts. I added some champagne vinegar to my chicken dumplings soup, and I am now having the leftovers for lunch and I really notice how the vinegar brightens and lifts up the flavors.