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.
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Asian Recipes **
