In the LA Times article, "A splash of seasoning can be better than a shake," Russ Parsons explains how and why chefs use salt and acidity to season food.
As you read the article, think of how an acidic wine would mimic the usefulness of other acidic seasonings like lemon or vinegar.
Did you like this article? Click HERE to receive Kathleen Lisson's FREE Wine and Food Pairing Tips by Email.
Friday, March 13, 2009
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment