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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.

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