Questions about the use of spices, herbs, salt and other flavorings to create the desired flavor in the final dish. See also [tag:salt]. For questions about seasoning cookware (e.g. cast iron) please use [tag:seasoning-pans].

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1answer
48 views

African palm oil locusts seasoning & preparation?

In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
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4answers
180 views

Physical method to season steaks

When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or have to wash my hands many times?
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3answers
100 views

How do I impart the flavor of mint to a tomato sauce?

I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint taste in the sauce. I don't get it - a little dry or fresh ...
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2answers
101 views

To salt or not salt broth for use in recipes?

Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, let's say risotto for example, calls for ...
1
vote
1answer
88 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 ...
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2answers
1k views

When should you season sauce that needs to be reduced?

I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentrated. But I always see people put salt ...
3
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2answers
98 views

Will storing salted steak overnight ruin the meat?

I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the meat?
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3answers
108 views

How do you know how much garlic to add to a dish and in what form?

I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is not much reference experience from ...
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2answers
122 views

Why can't I get a seasoning layer on my carbon steel pan using an induction hob?

I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the process, and ended up doing the following ...
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2answers
101 views

My food doesn't have too much taste / taste allways the same? [closed]

I "cook" everyday for myself and my girlfriend and I enjoy doing so. So this year I decided to really learn how to cook. I am doing at least a new dish every month in order to try new things, but I ...
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0answers
90 views

How to make plain white rice less boring? [closed]

I'm a college student. I'm poor. Rice is cheap. Therefore, I eat a lot of plain white rice (medium grain). I was wondering if there are any specifically tasty seasonings I could pick up that would ...
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4answers
928 views

How do you season and cook to palates and preferences different than yours?

Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other. Given that, how can I cook something that appeases a ...
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4answers
16k views

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

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 ...
3
votes
3answers
12k 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.
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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 ...
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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 ...
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3answers
197 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?
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2answers
54 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?
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3answers
73 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 ...
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0answers
41 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
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2answers
472 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
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1answer
279 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
109 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
61 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
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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
99 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 ...
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5answers
10k 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, ...
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3answers
36k 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 ...
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3answers
142 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 ...
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2answers
1k 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
157 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
22k 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
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1answer
128 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? ...
7
votes
1answer
12k 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 ...
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7answers
23k 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
30k 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
133 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
158 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
227 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 ...
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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
282 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
458 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
23k 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 ...
2
votes
4answers
1k 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 ...
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2answers
5k 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.
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1answer
843 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 ...
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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 ...
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6answers
13k 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 ...