⭐ Kiki's Year Long 🌶️

Huge differences in the seasoning added. Notice one is red colored? The other isn't. And salt is just salt. 🙄
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Yet oddly they weren't salty at all. I don't add anything after they are seared. Searing breaks the salt down. Then when added to a stock, it breaks down even further.
There are many types of salt. They are not all sodium chloride. Adding the proper amount of salt does not make a dish taste salty. The proper amount of salt will cause the other flavors to be released. Too much salt is what makes it taste salty.
 
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