When a dish falls flat, it may not be the seasoning that’s to blame but the temperature, writes KitchenBee
Traditionally, the way to serve melon in France was to put it in a bucket down a well for an hour or so before dinner, making it ice cold. On a summer’s evening, the orange-fleshed melon would be served as a refreshing appetizer, all by itself or perhaps with a few slices of dry-cured ham. A ripe melon was seen by French eaters as a feast, so long as it was cold enough.
The temperature at which food is served is a vital ingredient in any meal, yet it often gets forgotten. Many cooks serve all food steaming hot, until summer...
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