Properties of 4 basic seasonings
- Updowner
- Sep 12, 2018
- 2 min read
Photo source: http://mixitupcookbook.blogspot.com/2013/01/fettuccine-alfredo-mix.html
Have you ever thought of the properties of salt, pepper, sugar and corn flour?
“The basic elements of seasoning are often neglected by most people - Ben Kwong”
What properties? They are just salt for savoury, sugar for sweet, pepper for some aroma and corn flour... I use it for sauce. There are more than what you think for these 4 basic elements in cooking. From my observation and experience, they all have a unique but relative relationship which can replenish the other taste if it is not sufficient.
Salt
For example, Salt. It is a very good drive to bring out the acidic flavour in your dish. Say if you are cooking tomato dish, the sour will only gets more sour if you added salt into it. The other property of salt is to expel water. Think about the process of marinating meat or even vegetable. You will notice the meat itself got tougher as the water moisture is extracted. Salt is also a good ingredient to caramelizing your meat too (also sugar). Especially when pan-frying on a suitable heat.
Sugar
This is an easier one for your guess. Yes, to neutralize the sour. Think about sweet and sour pork, chicken, beef, etc. I don't think you will be happy if it is only sour, right? However, the other chemical reaction with sugar in cooking, is the sauce effect. This is very obvious if you add sugar to thicken the sauce to give it a nice shining tone on your dish. Just to be aware that sugar doesn't like high heat and it will get burn easily.
Pepper
Salt and pepper, salt and pepper! Even no experience novice knows they are a couple. Yes, you are only 50/50 right. Ever think of black and white pepper? When to use it better? For me, I use white pepper more when seasoning fish and raw meat. Yep, more on food preparation before cooking. It is especially good to get rid of some stale strange smell from seafood. However, black pepper is better when it is sprinkled on nearly cooked food. Just imagine the last step before serving on your dinner table. Shake it!
Corn flour
You occasionally use it to deep fry something or thicken a sauce. Did you ever think when to use it wet and dry? I use it dry, just apply a thin layer for crispy skin fish skin. Then you just pan fry for good result. When I mix it with water, it can be used for making sauce or gravy. The other chemistry for it is to soften steak (not pork). It is very good if you use some corn flour fluid and marinate your steak before cooking. That will give you a soft and tender one. These are the properties I observed and believed not even some cook show will tell you. What are your thoughts?
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