Cooking Protip: Hold The Salt... Use This Substitute!
This is what chefs use to achieve the perfect flavor balance.
What's the best way to bring out the flavor in food?
Most cooks will tell you to season your dish with salt, and while this is definitely true, you don't want to go overboard. This is especially the case for folks who are on a diet, medication, have high blood pressure, or are generally trying to watch their sodium intake. But sometimes your dish doesn't need salt... it needs acid.
That's right: lemon or vinegar are your best secret weapons to brighten, sharpen, and deepen the complexity of your food's flavors. Ever notice how most recipes call for a dash of lemon or vinegar? It's because a little will make your food taste so much better.
So next time you're tempted to add more seasoning, hold the salt. Your body, and tastebuds, will thank you!
What are your secret cooking weapons? Tell us in the comments?
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Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.
INGREDIENTS
- Eggs
- Confectioner's sugar
- Fresh lemon juice
- Sugar
- Flour
- Butter
- Lemon zest
METHOD
- Separate egg yolks and whites
- In a bowl, whisk egg whites
- Add confectioner's sugar
- Distribute on baking pan and flatten center lightly with a spoon
- Bake for 30 minutes at 250 degrees
- While that's baking, squeeze fresh lemon juice into a bowl
- Add egg yolks, sugar, and flour then whisk together
- Add butter and whisk again
- Take the merigues out of the oven once they're ready
- Spoon the filling into the center of the meringues
- Grate lemon rind and sprinkle the zest over the top of the pavlovas
- Serve!
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