Hey all, I'm not much of a chef, but I did notice something recently that seemed rather odd-
It all began a few years ago when I tried an experiment I had wanted to undertake for a long time- pulverizing classic flavored Doritos and using the powder as a rub for steak and chicken. Doritos are awesome, so I thought what a great south of the border delight :)
Well, the expectation was that it would either turn out amazingly good, or downright awful, with a chance of charred and disgusting. What emerged was unexpected though by any of us-
Complete blandness. Total and utter lack of flavor. It tasted like we'd coated the meats in plain cornmeal. Literally not a grain of salt.
I never understood why this had happened. Well, recently, I've been cooking fish in the oven and I've noticed a similar phenomenon. The longer I keep them in, the less and less my spice rubs have an effect on the final flavor. I use a very salty seasoning mix, and even with a liberal coating it seems to all but evaporate if I leave it in the oven for over 30 mins. And the fish is red from seasoning.
So, to where does all that crucial NaCl go??
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