Questions tagged [seasoning]
Questions about the use of spices, herbs, salt and other flavorings to create the desired flavor in the final dish. See also the [salt] tag. For questions about seasoning cookware (e.g. cast iron) please use the tag [seasoning-pans]. Note that questions on flavor combinations (as in, "how should I season X", or "what seasoning goes with X") are off topic. This is a general site rule that goes beyond this tag.
175
questions
6
votes
1
answer
2k
views
What's the secret to well-seasoned pulled pork?
When I make pulled pork, the seasoning stays on the outside. I know it's possible to get the seasoning to permeate the whole piece of meat, but I don't know how. I follow this recipe, but cook for one ...
- 453
0
votes
1
answer
100
views
Metric for adjusting spices? [duplicate]
Is there a handy metric or equation for estimating how much to adjust a spice when adjusting the size or volume of a dish?
For example: a tagine recipe has 2 cups of water and uses 1/4 tsp of cinnamon,...
- 641
1
vote
1
answer
2k
views
Putting "Curing Salt # 1" on a steak
Is it safe to include a small pinch of "curing salt # 1" to a steak, and leave it at room temperature for 15 - 120 minutes before searing?
2
votes
2
answers
280
views
How to properly season or marinate steamed potatoes?
When boiling potatoes, most guidance is to heavily salt the water which in turn internally seasons the potatoes.
When it comes to steamed potatoes, I’ve achieved fine results salting after they’ve ...
- 183
0
votes
1
answer
142
views
Adding more seasonings to chili after cooking
I tried a new recipe for sweet potato black bean chili today and while it tastes good, I don't think there's enough liquid to keep it all from drying out. I'd like to add at least 1 cup of vegetable ...
- 641
1
vote
2
answers
253
views
Can a poor cast iron seasoning affect the sear?
I purchased a lodge cast iron exactly one year ago and after a seasoning it once was able to cook dozens and dozens of perfect steaks throughout the year. I never had any trouble cooking or getting a ...
4
votes
2
answers
244
views
Do spices grown in higher altitude above 1500m for e.g. ( Himalayan foothills ) have any special feature or higher potency?
Do spices and herbs sourced from the foothills of the Himalayas such as Black Cardamom, Ginger, Pepper, etc have higher potency or flavor profile?
Compared to hills, they would lack nutrition, but how ...
- 181
3
votes
3
answers
308
views
What is the correct way to use fermented (and unfermented) soybean paste?
One easy way to make boiled or stir-fried vegetables more exciting is to drizzle soy sauce and sesame oil.
To diversify the flavor, and while still taking inspiration from Korean and Japanese kitchens,...
- 695
0
votes
1
answer
147
views
Did I ruin my wok? [duplicate]
I jist got my new wok (I have never used one before), and I wanted to try it out. The package said that it was already seasoned, but I tried to season it nevertheless. Well, I washed the wok first and ...
- 1
0
votes
2
answers
229
views
Can you make beef and noodles with a beef stew seasoning packet?
I haven't made beef and noodles in a while but I have this beef stew seasoning packet and wanted to try that instead of beef broth or the beef cubes. Would this work? How much water would I need? I am ...
4
votes
1
answer
623
views
Applying seasoning to mushrooms
So I started baking pleurotous mushrooms recently; they're really yummy. The recipe proposes oil with garlic, salt, and pepper to be mixed and then spread on the mushrooms with a brush. However, this ...
- 323
1
vote
1
answer
138
views
Taco Seasoning + Mustard smells like pickles
I made chicken burgers seasoned with taco seasoning mix, black pepper, and mustard. After letting it marinate on the meat for a while there was a strong sent of pickles. What might be causing it to ...
- 111
3
votes
0
answers
836
views
What was McCormick Country Chicken Bag Seasoning? [closed]
My family loved McCormick Country Chicken Bag Seasoning. They would request it on the menu by name and there were rarely left overs. And I loved how simple it was to mix the seasonings with water and ...
- 31
3
votes
1
answer
288
views
Dot's pretzels seasoning
I made a batch of homemade Dots pretzels (pretzels with garlic salt, lemon pepper, cayenne pepper, etc.) They turned out to be too salty. My wife thinks that we can keep the same amount of seasonings ...
- 31
16
votes
4
answers
4k
views
Spice blends have no flavor?
I recently purchased a local taco spice blend (basically: chili pepper, paprika, garlic, cumin and oregano) but it tastes bland when I cook with it. In fact, I often find this when I try to use spice ...
- 285
1
vote
0
answers
44
views
seasoning meat overnight with crème fraîche? [duplicate]
What does the crème fraîche do?
thanks
The day before you want to serve this dish, season the beef shoulder with salt and ground black pepper, and put the beef in a nonreactive container, such as ...
- 297
1
vote
0
answers
202
views
What is the expiration on Morton salt substitute?
From what I read it says online the use by date is 5 years. It is composed of potassium chloride, fumeric acid, tricalcium phosphate and monocalcium phosphate.
I don't understand how these chemicals ...
- 788
0
votes
1
answer
77
views
Seasoning steak with broiler salt
I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill.
A few months I tried using this technique (https://www.thespruceeats.com/seasoning-your-steak-keep-...
29
votes
5
answers
5k
views
What is "layering flavors"? What does it accomplish and how do I do it?
Recently I've been into cooking videos and tutorials and something that stands out to me is this concept of "layering flavors" that some chefs use when they add ingredients.
Example:
We're ...
- 393
2
votes
2
answers
1k
views
Preventing flash rust after tempering a carbon steel wok
After just 2 days of using my new carbon steel wok pan, I noticed something suspicious inside it:
Looking back on it, it was probably just burnt oil and nothing to worry about. However, I mistook it ...
- 23
2
votes
2
answers
517
views
How to season home-made cheese?
I have made my first ever cheese (a very basic recipe: heat the milk to 95C, add citric acid, drain the whey, press together - see below), now I need to season it.
I definitely need to add some salt. ...
- 693
2
votes
1
answer
1k
views
I started cooking my steak before adding seasoning, how can I save my meal?
I was having a busy day yesterday and wanted to cook a small sirloin steak. I preheated and oiled the skillet, patted dry my steak, got distracted by my dog, and put the steak in the skillet, ...
- 377
2
votes
2
answers
166
views
Season fried rice with soy and teryiaki sauce the first time you cook it?
I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce.
I'm wondering how would it be different if I put ...
- 611
32
votes
4
answers
7k
views
Is there such a thing as a dish being bland from too many flavors?
My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble ...
- 431
2
votes
1
answer
419
views
Why does salt and seasoning stick better to hot foods?
In every recipe I see for fries, popcorn, churros, and other foods where I normally want to add the salt/sugar/seasoning at the end, everybody says to make sure to do it while the food is still hot so ...
-1
votes
1
answer
531
views
Add sugar to Taco Seasoning?
Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much should I experiment with?
This is the ...
- 137
0
votes
1
answer
324
views
Flash Rust Under Wok Seasoning
This was my first attempt seasoning a piece of cookware. I used the following approach:
I scrubbed the wok down on both sides with a scouring pad and dish
soap.
I then heated the wok up and moved ...
3
votes
1
answer
2k
views
Dried herbs instead of bouquet garni?
I've only recently heard about bouquet garni via a recipe I want to try, but I don't always have access to fresh herbs. This particular garni calls for two bay leaves, one large sprig of sage, and one ...
- 641
1
vote
2
answers
319
views
Does adding un chopped garlic add any flavor at all?
In Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee.
Is that correct and what are the actual differences of ...
- 237
5
votes
1
answer
6k
views
When seasoning a cast-iron pan, should you let the oil smoke?
I've looked at seasoning guides online, and they all say that to season, you need to heat the pan to 350 degrees Farenheit.
However, some oils have vastly different smoke points. If my oil starts ...
- 601
0
votes
2
answers
172
views
Can I still use my Worcestershire sauce?
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume?
I've done my research but I'm still not sure if I ...
- 1
2
votes
2
answers
1k
views
Can I eat a sauce that ruined my carbon steel pan seasoning
I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime fruit.
I thought that the coconut milk would ...
- 121
2
votes
1
answer
2k
views
Seasoning a granite mortar and pestle, with intuition for the steps and their order
There are many procedures for seasoning a new unpolished granite mortar and pestle from Thailand.
Some sites recommend:
Wash without soap and dry completely
Crush garlic, maybe with salt and ...
- 163
1
vote
2
answers
243
views
Should I pre-season meat with salt even if it's skinless?
I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can ...
- 11
1
vote
2
answers
227
views
Seasoning chicken in sous vide?
Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing?
See my results below, but please post your own preferences and results as well.
- 4,674
0
votes
2
answers
2k
views
Brand new grill pan was seasoned but food taste rancid/metallic?
Bought new cast iron grill pan from Bed Bath etc and seasoned it per videos on FB. Then used for first time tonight and something is off. Grilled asparagus tasted rancid or metallic and the pan smoked ...
18
votes
5
answers
6k
views
How much salt in "liberally season"?
I've been reading and watching content about cooking and when the instructor says, "liberally season with salt", I am left clueless as to how much I should apply. As a complete novice in cooking, I ...
- 191
3
votes
3
answers
4k
views
How much should I season meat before sous vide cooking?
I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished.
When the steak comes out of the bag I pat dry very thoroughly ...
- 439
2
votes
2
answers
169
views
Can cast iron with non-metal components be seasoned?
I have a cast iron mortar and pestle, but only the interior is raw cast iron - the outside and part of the handle are enameled, and the majority of the handle is covered in some kind of hard rubber. ...
- 181
6
votes
3
answers
4k
views
How to keep seasonings from separating in soup
I’m cooking soup that consists of chicken broth, water, creme, butter, and puréed vegetables.
When we add the seasonings (sage, creole, etc), after a while the seasonings all float to the top.
I was ...
- 63
2
votes
2
answers
236
views
Making a vegan potato-puree like course without whole potatoes
I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In my opinion in Thai bazaars the price is ...
user79730
0
votes
1
answer
3k
views
How to remedy an over-brined turkey?
Left turkey in brine too long. The meat is very salty and I want to remove the salt. I do not know what to do to reduce the taste of salt. What is the process to reduce the overly salted taste?
- 1
1
vote
1
answer
185
views
Using parsley and thyme in a brine
I have a recipe for a brine that says to include a bunch of parsley when adding the ingredients to the boil. My question is, do I add the parsley whole, with the stems, or should I still separate the ...
- 2,192
8
votes
2
answers
1k
views
What are some ways to season that don't rely on garlic and onions?
I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these relies on onions, tomatoes and garlic.
What are some ...
0
votes
2
answers
4k
views
How much salt do potatoes absorb when being boiled?
My mashed potatoes are always bland. I’ve googled recipes and a lot of them say to put a teaspoon or so of salt in the water to boil them. I’m a bit worried about using so much salt.
What I’d like ...
- 1
2
votes
1
answer
8k
views
Chicken: How to prevent spices/seasoning from burning on Pan?
Newbie cook here, I use stainless steel but it seems to be a paradox on this.
I am using bone-in chicken thighs and a dry lemon-pepper rub that I put on the chicken. Pat it dry/let it cool down ...
- 21
3
votes
4
answers
2k
views
How to Save Overly Salty Tapenade
I made a tapenade with the following ingredients: kalamata olives, capers, anchovy, garlic, thyme, lemon, olive oil. Although I rinsed the olives and capers (as per the recipe) the result is pretty ...
- 694
6
votes
2
answers
5k
views
Are residues from seasoning coating harmful when using carbon steel pan?
I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful? Can I remain the way it is or should I ...
0
votes
2
answers
285
views
How could I cook industry like foie gras?
I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras.
I know that in many cases, it is required to have ...
- 39
3
votes
2
answers
2k
views
Is there a trick to getting spices to fix to raw almonds?
I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds?
I imagine I could mix the almonds ...
- 31