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Message
re: Salt in restaurant dishes
Posted on 1/31/23 at 10:13 am to BHS78
Posted on 1/31/23 at 10:13 am to BHS78
quote:
Just got back from France, I'll take Italian over French anyday.
This discussion has come up a lot in our house. Beside breads and pastries, what are some awesome/authentic French (the actual country) recipes? Everything is drowned in a sauce, to cover up mediocre proteins?
3
Posted on 1/31/23 at 10:33 am to liz18lsu
They love their meat undercooked. We had basically a hamburger steak in Paris and it was practically raw. Now I enjoy a med rare steak, but rare ground meat is not appetizing.
Posted on 1/31/23 at 10:37 am to BHS78
Rare meat in Europe is common. If you go to Italy and order a Florentine steak it will come out rare. If you go to a Tuscan steakhouse or to Dario the Butchers to eat you will get rare beef and if you send it back to be cooked more they will not be happy.
As for salt, properly seasoned food should have salt and pepper always but the correct amount.
As for salt, properly seasoned food should have salt and pepper always but the correct amount.
Posted on 1/31/23 at 11:51 am to liz18lsu
quote:
Everything is drowned in a sauce, to cover up mediocre proteins?
What? This is an asinine statement.
Posted on 1/31/23 at 1:30 pm to Mo Jeaux
quote:
As for salt, properly seasoned food should have salt and pepper always but the correct amount.
It's just that the correct amount of salt is different for different people. Restaurants have salt and pepper shakers and hot sauce so people can achieve their correct amount.
I drink my coffee black. I don't want someone adding their correct amount of sugar or milk or cream.
However, you can never add too much garlic.
This post was edited on 1/31/23 at 7:05 pm
Posted on 1/31/23 at 1:48 pm to Nawlens Gator
quote:
It's just that the correct amount of salt is different for different people. Restaurants have salt and pepper shakers and hot sauce so people can achieve their correct amount.
However, you can never add too much garlic.
Everything about this is wrong (including the garlic statement). There's a reason why culinary schools and chefs in general recommend salting during the cooking process.
Start with this Cook's Illustrated article.
Posted on 1/31/23 at 1:53 pm to Mo Jeaux
quote:
This is an asinine statement.
And I just thought I was an asinine woman!
You didn't answer the question, because the French don't actually have any really good dishes (that haven't been mutted down by Cajun/Creole, with African and Spanish influence).
Posted on 1/31/23 at 1:59 pm to liz18lsu
quote:
because the French don't actually have any really good dishes
Sure, one of the World's preeminent cuisines doesn't have any really good dishes. You and that New Orleans gator guy must have horrible palates. How many French dishes have you had that have helped you come to this conclusion?
Posted on 1/31/23 at 2:10 pm to liz18lsu
quote:
the French don't actually have any really good dishes
Just off the top of my head:
Coq au Vin
Quiche
Beef bourgignon(sp?)
Crepes
Pate
Foie gras
Souffle
Bouillabaise
This doesn't even mention all of the techniques developed by French chefs that are now used worldwide
ETA: french onion soup, ratatouille, Croque monsieur/madame, roux, confit
This post was edited on 1/31/23 at 2:14 pm
Posted on 1/31/23 at 2:13 pm to FAP SAM
She's trolling or she's one of those people with the palate of a child who seldom branches out from chicken tenders.
Posted on 1/31/23 at 4:53 pm to Mo Jeaux
quote:
She's trolling or she's one of those people with the palate of a child who seldom branches out from chicken tenders.
Not true. She velvets her chicken before that and basil to the gumbo. No rice, of course.
Posted on 1/31/23 at 5:59 pm to Panny Crickets
quote:
basil to the gumbo.
Oh yeah, I remember that. Weird. Posted on 1/31/23 at 10:04 pm to Mo Jeaux
quote:
Weird
And delicious.
Posted on 2/1/23 at 6:47 am to liz18lsu
Answer my question (the answer to which would be much more elucidating that my answer to your dumb question).
Posted on 2/1/23 at 10:22 am to Panny Crickets
quote:
Not true. She velvets her chicken before that and basil to the gumbo. No rice, of course.
Don’t forget the mushrooms. And she eats it a thimble full at a time. But totally doesn’t have an eating disorder whatsoever
ETA: and one pot of gumbo lasts months yall! Totally normal behavior
This post was edited on 2/1/23 at 10:25 am
Posted on 2/1/23 at 2:59 pm to andouille
quote:
will eat a dish as is, but no reaching for the salt shaker
FYI. Most of your sodium intake does not come from the salt shaker
Posted on 2/1/23 at 8:31 pm to lsunurse
quote:
Don’t forget the mushrooms. And she eats it a thimble full at a time. But totally doesn’t have an eating disorder whatsoever
I had etouffee in BTR restaurants, with mushrooms. What have you cooked, lately? Oh, and the bowls are medium-sized ramekins. You wouldn't need a Peloton if you learned portion-control, my dear Nurse.
Posted on 2/1/23 at 8:32 pm to andouille
I will die before I give up salt, garlic, or onions
Posted on 2/1/23 at 8:53 pm to FAP SAM
quote:
Coq au Vin - Meh
Quiche - Hard pass
Beef bourgignon(sp?) - OK
Crepes - Nope
Pate - Had it, whatever
Foie gras - Tasted great until it started "growing" in my mouth, like a rubbery, weird thing
Souffle - Don't do sweets
Bouillabaise - Possibly
For a country so well-known for food, they have eggs, pastries, desserts and breads.
I will give you the roux.
Still, a gravy, intended to cover up inferior meats, in years past. The Germans also have dark gravies. Posted on 2/2/23 at 4:42 am to liz18lsu
Answer my question, twiggy.
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