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    Home

    Dinnertime Part One -- Quiz!

    July 25, 2018 By Patrick

    The Quiz is down below, but first I want to have a quick word about salt.

    In addition to the meat thermometer, this little salt bowl is one of the best investments my kitchen has ever made:

    Wondering how much salt to use? Here's everything you need to know before seasoning your food! mexicanplease.com

    It's a constant reminder for me to season during the cooking process, and it makes it super easy to grab a pinch of salt at a time.

    It would be great if we could narrow down each recipe to an exact amount of salt that optimizes it, but the truth is that there is some taste testing involved.   That's why you'll constantly hear me say "Salt to taste" or "Taste for seasoning".

    Table salt typically has additives and sometimes anti-caking agents so it's not ideal for flavor seasoning.  Kosher or sea salt are more commonly used to make things taste good.

    Diamond Crystal is popular with chefs and foodies because it has coarse crystals and doesn't contain additives.

    I am constantly adding pinches of this salt to my dishes.  Here's a typical pinch of salt that I add to onions that are cooking, or to tomatoes, or to salsas and sauces.

    Wondering how much salt to use? Here's everything you need to know before seasoning your food! mexicanplease.com

    Eventually, I got curious and measured how many of these pinches are in a single teaspoon -- it was close to 20!

    This freed me up to season my dishes more liberally because I felt like I was staying well within a healthy range of salt intake.  And my food was starting to taste better!  (Nutritional advice is beyond the scope of this Course, but a good reference point for salt intake is 2000 mg per day.  This is essentially 1 teaspoon of salt.)

    I think it's worth considering a salt bowl (or even a small plate) in your kitchen as a reminder to season as you go.   It'll make you more comfortable with the seasoning process and it will help you quickly find the ideal salt level for your palate.

    Okay, here's the Quiz for this Module.  Good luck!

     

    Dinnertime Part One -- Quiz!

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    1. Question 1 of 10
      1. Question

      Fill in the blank:

      • is the Mexican equivalent of a classic meat-n-potatoes dish.
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    2. Question 2 of 10
      2. Question

      Fill in the blank:

      • Pork is a perfect cut for a batch of Carnitas.  You'll frequently see it referred to as pork butt.
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    3. Question 3 of 10
      3. Question
      Once shredded, let the pork cook in the juices for an additional 10-15 minutes as this can make a huge difference in flavor.

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    4. Question 4 of 10
      4. Question

      The classic Pork Carnitas taco is topped with...(check all that apply):

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    5. Question 5 of 10
      5. Question

      Fill in the blank:

      • Including in your Tinga recipe is the key to making it come alive!
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    6. Question 6 of 10
      6. Question
      Smashing a garlic clove with your hand or the flat part of the knife can make the outer layer peel off quite easily.

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    7. Question 7 of 10
      7. Question

      Fill in the blank:

      • A traditional batch of Albondigas relies on fresh inside the meatballs.
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    8. Question 8 of 10
      8. Question

      Fill in the blank:

      • Keeping your hands can make it much easier to roll out the meatballs.
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    9. Question 9 of 10
      9. Question
      It's easy to confirm the internal temp of the meatballs is 160F because you just got a brand new kitchen thermometer!

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    10. Question 10 of 10
      10. Question

      Rank this Module's recipes by putting the most appealing on top and the least appealing on bottom.  (Click and drag to move them around.)  The recipe on top is your homework for this Module!  Try to make it before continuing on to the next Module.

      • Slow Cooker Pork Carnitas
      • Spicy Chicken Tinga
      • Beef Picadillo
      • Albondigas

      View Answers:

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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