Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Cold Foods Need Extra Seasoning

Fine Cooking Issue 59

Did you know that temperature affects our ability to taste? Maybe you’ve noticed while eating ice cream that as it melts in your mouth, it becomes more flavorful. That’s because maximum human taste sensitivity lies in the range of 72° to 105°F, according to some studies. This doesn’t tend to matter much when we cook foods that will be served hot because they’re usually at their serving temperature when we season them. Foods that are to be served cold, however, are usually hot or at room temperature when we season them. Keep this in mind the next time you’re making something like a cold soup or a potato salad. Go ahead and give it that extra pinch of salt up front, and then don’t forget to taste and adjust the seasonings once the dish is chilled.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks