The perceived intensity of salty, sweet, and bitter taste qualities is greatest in the 60^o to 120^oF temperature zone. Consequently, when seasoning a 180^oF preparation that is to be served later at room temperature (72^oF), such as potato salad, use less salt than your taste buds suggest during the hot test sampling. Do the reverse when you salt-test a room temperature food like a leftover soup that you plan to reheat.

** Asian Recipes **