I want to try this recipe, but the only seasoning seems to be in the onions. Is this going to do the job, or would you add some additional salt somewhere along the line.

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When you read the recipe in Method under Main (2) it says "Season to taste". Definitely add salt and pepper here. Oh, and when reading more carefully at the end of method (2) it says to season again to taste.



Edited 1 time(s). Last edit at 12/19/2018 10:52AM by Danube.

For Saffron Pillaf, method (3) again it says season to taste. This is a recipe that just assumes you will season to taste as you go with no actual amounts stated.

Several years ago there was a programme that was on TV (Adrian someone) that had the mantra "salt loves meat, and meat loves salt"...my cooking improved immeasurably when I realised I'd been under seasoning. Always salt meat before cooking it!

In Samin Nosrat's wonderful book "Salt, Acid, Fat, Heat" the advice on salting meat is worth reading. I learned from it that salting meat well in advance makes a tremendous difference to the juiciness and tenderness, especially prime cuts like steaks, wing rib and lamb rack. I now liberally salt small cuts like fillet, T-bone and sirloin for at least 24 hours, ideally 48 hours, and larger cuts like lamb rack and wing rib at least 48 hours, ideally longer. The meat doesn't end up oversalted, just well seasoned and tasty. Use good quality salt that is free from anti-caking chemicals. I use Murray River salt, failing that Maldon or Marlborough Pacific..

Adrian Richardson is the chef with the 'meat loves salt, salt loves meat' (or vice versa) mantra. He's Australian and did a series called Secret Meat Business several years ago, and another called Good Chef, Bad Chef, both of which are getting a re-run on ThreeLife right now. In the latter series he partners with a Good Chef whose recipes lean towards the healthy - lots of quinoa, tofu, spelt, natural sweeteners, nut milks, etc. - whereas he is Bad Chef, gleefully using large amounts of butter, cheese, salt, etc. Each episode is themed eg. rice based, an international region, vegetarian, desserts, and so on, and they each do their good/bad versions of the theme. His mantra re salt is quoted in almost every episode.
Lynne2

Thanks for the fantastic responses everyone.

I think I will add say 2tsp to the marinade. The cut I have is about 1.3Kg bone in. My instinct tells me thats still a bit light, but this way I can still add some at the end. What do you think.

Two tsp sounds about right. I usually find that spicy food needs more salt than non-spicy, so do check it and adjust if necessary.

Thanks so much.