there's actually a reason why chefs season their food from so high up. It helps evenly distribute the seasoning and makes sure you don't accidentally over-season one area and under-season another. mas me wonder why all those cooking shows dump the seasoning in the center, give it a toss and serve....
I think the sprinkling is more important when adding to solid foods (like a piece of meat or whole cauliflower) where there is little or no possibility of redistributing uneven seasoning. Ground seasoning added to some sort of liquid or dry mix can always be mixed in, so any method of adding is fine.
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Ground seasoning added to some sort of liquid or dry mix can always be mixed in, so any method of adding is fine.