Recipes: St Patrick's Day
A collection of "editor's favourite" Irish-Australian St. Patrick's Day recipes.
Beef and Guinness stew ... Boxties with creme fraiche & smoked trout ... Colcannon with Guinness stew ... Irish coffee ... Irish soda bread ... Colcannon ... Treacle tart ... Beef & Guinness pasties ... Layered potato cake ... Mini Baileys cheesecakes ... Bitter chocolate tart with Irish Cream ... Pea & mint mash ... Steak & kidney tartlets ... Nutty Irishman ... Potato pancakes with smoked salmon ... Sauteed brussels sprouts with bacon ... Beef, stout & potato pies ... Baileys rocky road fudge ... Minted pea soup with smoked salmon and cream cheese toasts ... Baileys chocolate fudge
Article: A splash of seasoning can be better than a shake
When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.
...
Though the results may be similar, salt and acidity work slightly differently. Salt is a flavor potentiator -- in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine.
No comments:
Post a Comment