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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14
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3answers
3k views

Why do so many dessert/biscuit recipes have salt in them?

Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits. When I have asked a few friends or family who do a lot of cookery, the ...
0
votes
0answers
49 views

How do I make frozen chicken breast taste flavorful and amazing easily? [closed]

So I got a 10 lb bag a frozen chicken breasts for a great deal at costco. These are large probably more than 8oz (12oz or more it looks like?) each and I figure I just throw it in the toaster oven on ...
13
votes
3answers
1k views

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what ...
3
votes
3answers
136 views

How do I decrease the saltiness in pork meatballs?

If I simmer salty pork meatballs in low sodium tomato juice or sauce would it decrease the saltiness in the meatball?
0
votes
2answers
53 views

Why do you need to wrap containers of brined meat?

Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
0
votes
3answers
62 views

Does it matter when you add the salt? [duplicate]

Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the ...
0
votes
0answers
33 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
3
votes
2answers
461 views

What are these crispy bits on top of rice?

What are these crispy bits on top of rice that look something like this, but are perhaps a bit smaller: (Picture taken from this blog post.)
4
votes
1answer
117 views

What to do when I accidentally put too much salt on the meat?

I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw meat but I'm afraid to make it too salty ...
3
votes
1answer
95 views

How are puffed rice cakes flavoured?

I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning slurry sprayed, or is it something else ...
2
votes
2answers
56 views

How do I reduce the lime flavor in my Slow Cooker roast?

I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
12
votes
4answers
5k views

What are the advantages of serving fries in a metal cone?

We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone. Now when my wife and I were eating the (truffle) fries we ...
2
votes
2answers
89 views

Help me rescue my bland soup

Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the ...
10
votes
5answers
8k views

Can I use garlic leaf for cooking?

I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic and I wonder if it's okay to use them dried, ...
6
votes
3answers
34k views

How to add flavouring ingredients to steamed or boiled veggies?

I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus or broccolini. It occurred to me that ...
1
vote
3answers
111 views

Can I make a hot mayonnaise?

I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ? Edit : I do not want to make a Hollandaise sauce but a real hot mayonnaise. I had seen that served on ...
5
votes
2answers
654 views

How can I make my own Super Noodles/instant noodle seasoning?

I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, ...
3
votes
1answer
127 views

Mexican style taco cheese

So I know these cheeses are a blend of yellow and white cheddar as well as some Monterey Jack (sometimes pepper jack), but do you know what seasonings are used to make these taco style shredded cheese ...
7
votes
3answers
21k views

What are preaseasoned cast iron pans preseasoned with?

I'm shopping for new pans right now and keep seeing cast iron advertized as "preseasoned". What does this mean? What are they preseasoning it with?
0
votes
1answer
95 views

Seasoning none stick teflon pans [duplicate]

Before the first time I use a none-stick teflon pan, how should I do seasoning? 1- Should I first rub oil on it then heat it? [ref1] or first I should heat it then remove heat and rub oil on it? ...
6
votes
1answer
10k views

Substitute for Onion Powder

I live in Europe but use many US recipes. These often call for onion powder which is hard to find here. Diced or minced onion is often not a good alternative and whilst garlic powder is easier to ...
3
votes
3answers
11k 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.
10
votes
7answers
22k 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 ...
13
votes
10answers
28k 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 ...
5
votes
2answers
119 views

Should I season my sushi rice before or after cooking?

When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
3
votes
1answer
145 views

Can seasoning be eaten without being cooked?

I use the steak seasoning for cooking steak (season on steak before being cook) I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any ...
3
votes
2answers
219 views

When is MSG suitable and when is it not?

Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things taste better, I'm asking which dishes it ...
1
vote
4answers
2k views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
4
votes
2answers
277 views

Are arborvitae branches safe to use as a seasoning?

Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from ...
5
votes
2answers
440 views

Why “Yeast Extract”

I'm having dinner at a popular burger joint, and the have their house seasoning on the table. It includes "Yeast Extract". What would be the reason to include this in a season?
7
votes
5answers
21k views

How do I get seasoning to stick to home-popped popcorn?

I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without taking to the popcorn. How could I get the ...
5
votes
2answers
79 views

Roasted chicken ends up only salty outside

I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's ...
1
vote
4answers
958 views

How to see if cast iron cookware is enameled?

I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below. I'm wondering if this ...
0
votes
2answers
4k views

What is inside the Prawn Cocktail crisps flavour?

I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.
1
vote
1answer
80 views

How can I accurately adjust for salt when using a “seasoning blend” or other ingredient that contains salt?

I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt and other seasonings to the flour ...
0
votes
1answer
628 views

Why season the meat “liberally”?

Whenever I watch cooking shows on TV, they always advise to season the meat "liberally", even "aggressively". Is there a particular reason for this, or do regular people just tend to under season ...
10
votes
1answer
3k views

What determines the 'saltiness' of salt?

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
4
votes
4answers
1k views

What's the best way to learn what each seasoning is?

For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
13
votes
6answers
12k views

How long can I let a steak rest after seasoning and before cooking?

I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the article, this is due to a process of ...
7
votes
6answers
19k views

Do I need to season a stainless steel saute pan?

Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniques I've seen involve oil and salt and ...
11
votes
9answers
81k views

How do I make a really flavorful turkey burger?

Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degrees), so they tend to dry out. What are ...
5
votes
2answers
666 views

Stainless steel pan too hot?

I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I still had trouble with eggs, potatoes, ...
10
votes
5answers
5k views

Methods for seasoning wooden spoons?

Any tips for seasoning wooden spoons? I found a couple different methods on the web but they vary quite a bit. What I've done so far is to sand the new spoons starting with 280, then 320, and ...
10
votes
3answers
8k views

Wok patina comes off

I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up, put a thin layer of peanut oil on it, ...
5
votes
6answers
5k views

Is there a difference between seasoning and flavouring?

I find the meaning of the word 'seasoning' slightly elusive. Before I started to take cooking seriously, I'd have said that any herb or spice used in cooking could be called a seasoning. Without ...
11
votes
4answers
3k views

How do you season/prepare a wood plank for Plank Grilling?

I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: http://cooking.stackexchange.com/questions/23/besides-salmon-what-other-meats-can-be-grilled-on-a-cedar-plank How ...
30
votes
2answers
1k views

Why are salt and pepper the “classic” dinner table seasoning?

Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies, or were they just more available ...
1
vote
10answers
11k views

Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? [closed]

I've looked all over for this and not found much. Chipotle resturant adds lime and cilantro to their rice, some folks put Saffron. I thought "gee there must be others". Any other pre-made seasonings ...
0
votes
1answer
383 views

Too much cardamom in apple butter

I put too much cardamom in the applesauce that I'm cooking down to make apple butter. Will the cardamom flavor mellow as the sauce cooks down or should I add more applesauce to dilute it?
4
votes
2answers
343 views

What are proper methods of cooking stovetop lentils?

I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance. What's the origin of each type of preparation, and when is it ...