This Seasoning Tip Will Help You Avoid Cooking Salty Menudo + Kaldereta

Be mindful of how you season so you avoid overly salty food.

IMAGE Riell Santos

When you take a look at a recipe, it's not uncommon to find the words "to taste" at the end of ingredients, most frequently for salt and ground black pepper. 

If you've always wondered why this is, that's because everyone has different levels of what is salty to their palates. What is perfectly seasoned to one person may be too salty to another and maybe even not seasoned enough for another person. 

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While we can't judge how much salt to add to a dish that another person will eat, what we can judge for ourselves is how much seasoning we add to dishes we do cook. That's why instructions such as "Season to taste" are important not only to understand but also to follow.  

One of the most important times to follow this recipe instruction is when cooking stews and braises. Stews and braises such as menudo, kaldereta, mechado, and afritada contain liquids that you want to simmer and reduce until it's a sauce. This is usually because the meat has to be tenderized and the only way to do this is to simmer it until it's soft enough that it's easier to chew. This is where seasoning "to taste" matters. 

When it comes to cooking stews and braises, always salt lightly when cooking these dishes because if you season to your taste before the dish has finished cooking, you might end up with a dish that's too salty for your taste. 

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What you want to do with these dishes is to season to your taste last. That doesn't mean you shouldn't season your food at all. You can do is season a little bit before you finish off your dish because you don't want your meat or your vegetables to be without any flavor at all. 

Now that you know how to season your food, especially your menudokaldereta, mechado, and afritada.

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