spiced foods, or for
condiments, yet the
majority of people
demand that the
food should be moderately seasoned with some kind of condiments,
for if food lacks in savour it can be rendered full of flavour by the
use of some suitable condiment.
To flavour or season rightly is an accomplishment of no mean
order. Consider how much food is spoilt through being overseasoned,
and how much of it is made insipid through lack of proper and sufficient
seasoning. Almost everything we cook has a flavour of its own, the
natural flavour, and to perfect this becomes often a difficulty, because
the great secret lies in bringing out the natural parts, rather than
imparting a new one.
All those who have been initiated into the rudiments of cookery,
as well as connoisseurs, must know that the success of any dish,
whether plain or elaborate, depends to a very large extent upon its
seasoning, and everyone who desires to master this art must carefully
study and observe all the rules pertaining to this important branch of
cookery. Intelligence, carefulness, thought, sound judgment,, a steady
SEASONING AN1
102
THE NEW CENTURY COOKERY BOOK
hand, and a keen perception of palate are qualifications which every
cook must possess in order to prepare food so as to make it appetising,
pleasant to the taste, and in every way perfectly palatable. Well
cooked and well seasoned food is admittedly more digestible than the
unpalatable.
An erroneous idea prevails that ‘ plain cookery ’ requires no other
flavouring or seasoning beyond salt, pepper, and, say, Worcester sauce
or ketchup. It can easily be proved that there are a variety of
inexpensive seasonings besides these which may with advantage be
used for imparting a better flavour, whereby the monotony of plain
dishes becomes considerably alleviated.
It is most difficult to give any precise directions for seasoning ;
experience alone will teach a cook. Tastes differ considerably. What
may be agreeable to one may be objectionable or insipid to another.
It is the cook’s business to study the taste of those he or she serves,
and the seasoning of the food must therefore be used according to the
requirements of the employer and guests.
It is in all cases well to remember that seasonings, whatever they
may consist of, should be used in small quantities only, as one can
always add more if found necessary, but it is impossible to remove
any if too much has been added in the first instance.
The late Monsieur U. Ude, one of the most talented chefs of the
past, in his culinary work says that ‘ the best cookery in the world is
worthless without seasoning.’
Page 63
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
spiced foods, or for condiments, yet the majority of people demand that the food should be moderately seasoned with some kind of condiments, for if food lacks in savour it can be rendered full of flavour by the use of some suitable condiment.
To flavour or season rightly is an accomplishment of no mean order. Consider how much food is spoilt through being overseasoned, and how much of it is made insipid through lack of proper and sufficient seasoning. Almost everything we cook has a flavour of its own, the natural flavour, and to perfect this becomes often a difficulty, because the great secret lies in bringing out the natural parts, rather than imparting a new one.
All those who have been initiated into the rudiments of cookery, as well as connoisseurs, must know that the success of any dish, whether plain or elaborate, depends to a very large extent upon its seasoning, and everyone who desires to master this art must carefully study and observe all the rules pertaining to this important branch of cookery. Intelligence, carefulness, thought, sound judgment, a steady
SEASONING AN1
hand, and a keen perception of palate are qualifications which every cook must possess in order to prepare food so as to make it appetising, pleasant to the taste, and in every way perfectly palatable. Well cooked and well seasoned food is admittedly more digestible than the unpalatable.
An erroneous idea prevails that ‘ plain cookery ’ requires no other flavouring or seasoning beyond salt, pepper, and, say, Worcester sauce or ketchup. It can easily be proved that there are a variety of inexpensive seasonings besides these which may with advantage be used for imparting a better flavour, whereby the monotony of plain dishes becomes considerably alleviated.
It is most difficult to give any precise directions for seasoning ; experience alone will teach a cook. Tastes differ considerably. What may be agreeable to one may be objectionable or insipid to another. It is the cook’s business to study the taste of those he or she serves, and the seasoning of the food must therefore be used according to the requirements of the employer and guests.
It is in all cases well to remember that seasonings, whatever they may consist of, should be used in small quantities only, as one can always add more if found necessary, but it is impossible to remove any if too much has been added in the first instance.
The late Monsieur U. Ude, one of the most talented chefs of the past, in his culinary work says that ‘ the best cookery in the world is worthless without seasoning.’