IRK LOVE BETTY WHITE.
THIS SEEMS SO PERFECT.
>> Jason: YOU MIGHT BE
SPENDING MORE TIME AT HOME
COOKING UP MEALS.
HOW DO YOU MAKE THE DISHES TAIK
LIKE THEY WERE JUST MADE IN A
RESTAURANT?
>> Tati: OFTENTIMES IT COMES
DOWN TO HERBS AND SPICINGS YOU
PUT ENTER A MEAL.
MICHELLE OLIVER TALKED TO A
PROFESSIONAL CHEF TO GET THE
SCOOP. TAKE A LOOK.
>> FREQUENTLY THE DIFFERENCE
BETWEEN DELICIOUS FOOD AND JUST
OKAY FOOD IS THE SEASONING.
AND SEASONING CAN BE VERY
TRICKY.
SO FOR THIS I’M GOING TO TALK TO
CHEF GREG OF SMITH AND CO.
HI, GREG, HOW YOU DOING?
>> HI, MICHELLE.
DOING WELL.
IT’S NICE TO SEE ALL THOSE
SPICES OUT
>> SO I RAIDED MY SPICE CABINET.
THIS WAS THE RESULT.
OUT OF CURIOSITY, HOW DO YOU
ORGANIZE YOUR SPACE CABINET?
I FREQUENTLY LIKE TO ORGANIZE
MINE BY SPICES THAT GO TOGETHER
WELL.
>> YEAH, I THINK THAT’S A GREAT
WAY TO DO IT.
AT THE RESTAURANT WE TEND TO
ORGANIZE THINGS BY DISHES AND
HAVING THAT GENERAL
ORGANIZATION.
THAT CAN BE INVALUABLE.
DO I HAVE TO RUN TO THE STORE
AND GRAB ANOTHER THING OF CURRY
POWDER.
IT WILL DEFINITELY SAVE TIME AND
MONEY.
>> WHAT’S THE BIGGEST MISTAKE
PEOPLE MAKE WHEN THEY’RE
SEASONING AT HOME VERSUS WHAT
YOU DO AT A RESTAURANT.
>> DEFINITELY UNDER SEASONING
WITH WHATEVER SPICE OR HERB OR
WHATEVER IT IS YOU’RE USING.
IF YOU START BY ADDING A LITTLE
MORE ACTUALLY, IT’S COMING TO,
ANYTHING OTHER THAN SALT, YOU’RE
PROBABLY RIGHT WHERE YOU NEED TO
BE.
>> Tati:
>> Michelle: ALL RIGHT.
I WANT THE TALK ABOUT THE
IMPORTANCE OF SALT.
WHEN SHOULD YOU SEASON WITH SALT
AND PEPPER, HOW OFTEN, ALL THAT
STUFF?
>> IT DEPENDS ON WHAT THE
APPLICATION IS.
WHEN I SEASON PROTEINS, I’M
ALWAYS GOING TO REACH FOR KOSHER
SALT BECAUSE OF THE SIZE OF THE
GRAIN, AND I’M GOING TO TRY TO
SEASON AHEAD OF TIME.
IT REALLY TAKES ABOUT 20 MINUTES
FOR SALT TO DO ITS THING.
IF YOU SEASON IT RIGHT BEFORE
HAND, YOU WILL GET SALT ON THE
SURFACE OF THE FOOD.
IF YOU ALLOW IT TO SIT FOR
AROUND 20 MINUTES, YOU WILL HAVE
THE SALT ACTUALLY PENETRATE THE
OUTSIDE OF THE FOOD AND SEASON
THE INSIDE.
WHEN WE’RE TALKING ABOUT FISH,
BEING A LITTLE MORE DELICATE,
THAT WE COULD SEASON MORE TO
ORDER.
>> Michelle: ONE THING THAT
ALWAYS TENDS TO GET ASKED, AT
EAST WHEN I’M COOKING, I’LL TELL
YOU SOMETHING, HMM, IT’S MISSING
SOMETHING, WHAT IS IT MISSING.
HOW CAN YOU FIGURE OUT, THIS IS
GOOD, BUT THIS WOULD MAKE IT
BETTER?
>> I THINK IT’S EASY TO THINK
ABOUT THE FIVE DIFFERENT TASTES
TONGUE -- SWEET, SOUR, SALTY,
SPICY, AND SAVORY OR UMAMI.
THOSE WILL DICTATE.
IF YOU TASTE SOMETHING AND YOU
FEEL LIKE IT’S LACKING A
FOUNDATION OR A BASE, THERE ARE
A MILLION DIFFERENT WORDS FOR
IT.
GENERALLY YOU’RE LOOKING FOR
UMAMI.
>> Michelle: WHEN I DO UMAMI,
I WILL DO SOY SAUCE OR
WORCESTERSHIRE SAWS.
>> WHEN SOMETHING FEELS MUDDY OR
THERETHE FLAVORS ARE ALL MIXED
TOGETHER, THEN YOU CAN ADD A
LITTLE SALT OR A LITTLE ACID TO
REAL BRING SOME CLARITY TO
WHATEVER IT IS YOU’RE TASTING.
SO THERE’S A HUGE SPECTRUM OF
DIFFERENT VINEGARS.
I ALSO LOVE TO SUBSTITUTE HOT
SAUCE IN A LOT OF SITUATIONS
WHERE I’M HOPING TO GET A LITTLE
VINEGAR.
BECAUSE IT’S GOT A LITTLE HEAT
IT TO, AS WELL.
IF I’D LIKE TO ADD SALT, THAT’S
ALSO MY OPPORTUNITY TO ADD A
LITTLE MORE FLAVOR.
IT HAS THE SALT I NEED TO PUNCH
UP THE DISH.
IT ALSO HAS A LOT MORE FAVOR.
SO EVERYTHING AND EVERY TIME
THAT YOU ADD SOMETHING.
SO IT’S AN OPPORTUNITY TO ADD
FLAVOR OR TAKE AWAY FROM IT.
FOR INSTANCE, IF YOU ADD WATER,
YOU COULD IS A ADDED CHICKEN
STOCK.
THOSE TYPES OF SITUATIONS ARE
REALLY WHAT’S GOING TO CREATE A
LAYERED FLAVOR VERSUS JUST
SOMETHING THAT’S KIND OF FLAT.
>> Michelle: THANK YOU SO MUCH
FOR ALL OF YOUR HELP.
>> THANK YOU FOR HAVING ME.
>> Tati: YOU CAN HEAR ALL OF
THAT ADVICE AGAIN BY CHECKING