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Readers' reviews re: Bland recipes 
 
Jun. 12, 2009 7:45 am 
Updated: Jun. 13, 2009 2:51 pm
I've been a member since 2006 and read most of the reviews that accompany recipes.

I notice that many times when readers rate a review and say it was "bland" they invariably mention that they added "a ton more garlic" or "more cheese'" etc.

If a recipe tates bland to you, the ingredient to add is salt. Salt brings out the flavor of foods. One doesn't need to add lots of salt to increase flavor. Sometimes all it takes is adding salt to the water in which pasta, potatoes, or rice is boiled.

If you are sauteing onions or garlic or mushrooms, add a pinch of Kosher salt... you will enjoy the result.

Yes, I know "salt is bad for people with high blood pressure." I have high blood pressure, but I like food that tastes good, too. Moderation is the key. As I mentioned above, you don't have to add a ton of salt to increase the flavor of foods.

So, next time you think an offered recipe is bland, instead of adding a "ton more garlic" add a pinch of salt. 
 
Comments
Jun. 12, 2009 8:02 am
And there you have it. Thanks BevyAnn - this bothers me too. Especially when the recipe calls for 'salt and pepper to taste' - and the reviewers STILL insist on calling the dish bland. Good tip! :)
 
Jun. 12, 2009 8:18 am
Amen, sister!
 
Jun. 12, 2009 10:15 am
did you know there are many different types and kinds of salt - my current favorite is celtic sea salt - kind of a grey color - no chemicals to make it WHITE - i found it in amish country at an amish store - turns out it is from arden, nc you can check out their site at celticseasalt.com trust me different salts of the world have added so much to my cooking - i suggest any beginning cook go check it out - try it i promise it will make you look like a chef once you have master the skills of using a really good salt
 
Jun. 12, 2009 1:57 pm
Wow, great tips! My husband has high blood pressure too, I've been using Kosher. Think I'll check that link out.
 
Jun. 12, 2009 3:25 pm
THANK YOU, Bev - i thoroughly agree. i actually have a spoon rest on my stove that i pour coarse salt into. i just snag a pinch every time i cook. i know others have high blood pressure, but just a pinch is so important for taste! (or a handful, if you're me, lol)
 
Dianne 
Jun. 12, 2009 8:44 pm
A couple of years ago, the Barefoot Contessa introduced me to kosher salt. I have been hooked ever since! I am guilty of calling a recipe "bland" in a review, but I did suggest using more salt than called for in the recipe (in addition to more garlic-what can I say, I'm a garlicoholic!) in my review. If your blood pressure can handle it, go for salt!
 
Jun. 12, 2009 9:05 pm
Just yesterday I called a recipe bland. To my credit, however, there is no salt, pepper, or seasoning of any kind called for in the recipe. THAT is bland. I agree that when "salt and pepper to taste" are listed ingredients, bland shouldn't really be an option.
 
Jun. 13, 2009 4:29 am
Granted, too much salt is not good for any of us. However, none of us can live without it! Even when doing cookies or candy a pinch of salt enhances the outcome. It doesn't poison it!
 
Jun. 13, 2009 2:51 pm
I can certainly appreciate that opinion. I also happen to agree that moderation is the key, and even though I am "ordered" to watch my salt, I still absolutely do use it. That being said, my personal palate is such that (depending on the recipe, there are some where just S&P is sufficient for me) if a dish is well salted and peppered it still could be missing depth/richness of flavor. Making the dish more salty still would not fix that for me. In fact the inverse is true. If I can blast up the flavors with more herbs and spices I don't need as much salt, making my Dr and my BP happy :) So, I am one of those that you are addressing here and have called a recipes bland. What I won't do is call a recipe too salty or not salty enough if the recipe clearly says "2 TBS salt or to taste". That is unfair, and I've seen that. Just my opinion! Thanks! :)
 
 
 
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BevyAnn

Home Town
Detroit, Michigan, USA
Living In
Scottsville, New York, USA

Member Since
Sep. 2006

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Expert

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Vegetarian, Dessert, Gourmet

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Needlepoint, Gardening, Walking, Reading Books, Music, Painting/Drawing, Charity Work

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About Me
I was born and raised the cities of Michigan and now live in western New York in the cutest little town called Scottsville. I'm still working and married to the most wonderful man in the world - second only to my father. We have no children of our own, but he had 3 sons when we became a couple. I have 10 nieces and nephews, two of whom are now married and have children, two are in serious relationships, the rest are all happy and working. I love them all more than anything - they are my joys in life! Chocolate and peanuts are two of my favorite foods.
My favorite things to cook
I love to cook Mexican, Italian, Asian and "American" food. I also love to make desserts and any and all kinds of holiday foods.
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My family heritage is Italian, but I am good at all cooking traditions.
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I actually had a gingerbread project - two rocking horse sleighs - published in a gingerbread magazine a few years ago. I made them for my nieces for Christmas.
My cooking tragedies
I'm sure I'm not alone in this one - left sugar out of a cake recipe. I killed the yeast in my first attempt at making bread... I made a nice doorstop, though. I didn't wait long enough for my stew beef to get tender before adding the other ingredients and it was like eating veggies with small pieces of rubber.
 
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