Here at Season To Taste we supply simply the freshest and most broad selection of olive oils and aged balsamic vinegars in the world.
Family-run and Baton Rouge based, our shop is owned and operated by Chris, Ginger, and Megan Musso. Located on historic Highland Road, our tasting room gives you the opportunity to sample any olive oil or balsamic vinegar before purchasing! We are passionate about true extra virgin olive oil and the health benefits it can bring to our lives. Research has shown that eating a diet healthy in fresh extra virgin olive oil can reduce inflammation in arthritic joints, stop cancer-causing free radicals from forming, and even reduce the risk of heart disease. To ensure our product is as fresh and healthy as is naturally possible, the olives are harvested twice a year, alternating between the northern and southern hemispheres. Doing so allows for the freshness and simplicity of our product, bringing new, bold flavors to our oils and vinegars that originate from all over the world. Throughout harvest, extreme care is taken with the production of our olive oil, making sure it is cold-pressed only once and within a matter of hours from harvest. Beginning the moment the olive is plucked from the tree, all the way to the Ultra Premium bottling standards we adhere to in our store, we make sure to provide a fresh and unadulterated product. Our oils and vinegars are delicious, healthy, and easily used in the kitchen as a secret weapon when you want to add extra flavor to your food. So, whether taking our products home for yourself, or wrapping them as a gift, they're sure to be enjoyed wherever they go!
Season to taste. It's the phrase you've seen in every cookbook. It's finally time to find out how to do it. The only two things professionals mean by seasoning are salt and acidity. What about turmeric, coriander, ginger, c That's not seasoning, my friends. Besides, it's time you clean those stale spices out of your pantry. Let'start with salt. Intense suffice the flavor of your ingredients and brings them into focus. You want the flavor to be as intense as possible without the salt dominating. The only way to learn to do this is to over salt something as an exercise. I don't mean you should over salt a whole pot of soup, but just a little bowl. Let's try it on a bowl of homemade unsalted chicken stock. Here's what it tastes See, it feels out of focus. Let's add a pinch of salt, stir and taste. That's better. Let's add another pinch of salt, stir and taste. Even better, we'll keep going until it's too salty. There, yuck. The perfect seasoning was before that last pinch of salt one-ten. Since movies are magic, I can hit the undo button and ta-da, we have a perfect bowl of soup. There is no undo button in real life, but that little bowl hopefully gave you enough intuition when to stop salting the big pot. We got our salt just right, but we can make it a little brighter with a splash of acidity. For chicken stock, I recommend a splash of lemon juice. It's just Only taste here. Other acidic ingredients you might want to have handy are lime juice, red and balsamic vinegar and Dijon mustard. For other well-seasoned advice, And if you're ever in the Boston area, maybe I'll see you in one of my classes.
