Questions about the use of salt, spices and other flavorings to create the desired flavor in the final dish. This tag is not intended to include questions about the care of cookware. For cookware questions please use [tag:seasoning-pans].

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4
votes
8answers
1k views

How can I add a strong orange flavor to my dishes?

I love the taste of oranges, and I'm looking for ways to introduce that flavor into some of my cooking. I've tried adding orange juice and pieces of orange when frying or baking, but I find that ...
2
votes
2answers
276 views

Uses for brewers/nutritional yeast?

I grew up putting this stuff on my popcorn and absolutely love it. I recently found out that you can also put it on salads that have a vinaigrette dressing and it's also delicious. Are there other ...
4
votes
4answers
214 views

Reducing the saltiness of commercially prepared seasoning

I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? ...
10
votes
4answers
5k views

Seasoning steamed vegetables (in particular potatoes): advisable?

We're going through a healthy-eating phase at the moment, and this includes eating a fair few steamed vegetables. Unfortunately I find steamed vegetables (especially potatoes) can be painfully dull ...
3
votes
2answers
145 views

'Phorons' for Dahls

I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee) But I only know a handful of ...
3
votes
3answers
95 views

Making stovetop potroasts

I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on the saucepan and meat while searing ...
2
votes
3answers
10k views

What are some seasonings that can spice up a bland frozen chicken alfredo?

Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more ...
8
votes
2answers
464 views

How to taste hamburgers for seasoning?

How would I make sure that my hamburgers (or any food unsuitable raw) tastes good? With other foods, it is possible to adjust the spice proportions according to taste, but I would not taste the raw ...
13
votes
9answers
17k views

How can I cook more flavorful Chicken through and through?

When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've ...
9
votes
7answers
12k views

Help with ground beef seasoning: flavors are weak

So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to ...
1
vote
8answers
15k views

What are common flavor preparations/pairings of scallops? [closed]

I've never made scallops before and I bought a frozen bag of them from Wal-Mart (I know, not the best kind). Do I just add some salt and pepper? I've no idea. I don't want to wrap them in bacon..
11
votes
1answer
1k views

What seasonings give ranch dressing its distinctive flavor?

I've always wondered this. Is there a collective set of seasonings that equal "ranch"?
7
votes
4answers
6k views

What spices are used to make a mexican fajita seasoning?

I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd like to know how to make my own.
4
votes
6answers
179 views

Is there a secret to flavouring with herbs

I am a strictly amateur cook. Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs. I can throw in an inordinate amount, but still no flavour ...
2
votes
2answers
6k views

Should meat be seasoned before or after cooking?

When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.