After making pot roast there was some leftover gravy in the pan. At this point the gravy was only warm, not hot. I decided to practice seasoning by repeatedly adding salt and then tasting. After a few rounds of this I decided to add a whole bunch of salt to see what the affect was. Unsurprisingly, it tasted too salty and I walked away to pack up leftovers. I came back maybe 5 mins later and tasted the gravy again and it didn't taste nearly as salty, in fact it was almost perfect. Did it taste different because the salt had time to dissolve? I use Morton's Kosher Coarse salt.
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