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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.

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2 votes
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How to use gelatin to stick seasonings to dry roasted nuts?

A number of Planters' dry roasted products (for example Planters' dry roasted sunflower kernels) use gelatin as an ingredient to help seasonings adhere. I searched for an explanation of how gelatin is ...
user109921's user avatar
1 vote
2 answers
135 views

How much water should be added to a Maggi seasoning cube?

I sometimes use Maggi liquid seasoning in my cooking. My recipe calls for a specific number of grams to be added. The other day, the supermarket was out of stock of the liquid seasoning, but they had ...
Rocketmagnet's user avatar
0 votes
0 answers
107 views

Can this wok be saved? [duplicate]

I'm new to seasoning woks, I started by cleaning it with water and then heating it on a high heat and then seasoning with oil. It now looks like this? Is it savable, does it need reasoned?
Kir's user avatar
  • 1
5 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 ...
Dan R.'s user avatar
  • 443
0 votes
1 answer
114 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,...
Melissa's user avatar
  • 621
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?
gregory stone's user avatar
2 votes
2 answers
794 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 ...
Blythe Simmons's user avatar
0 votes
1 answer
573 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 ...
Melissa's user avatar
  • 621
1 vote
2 answers
373 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 ...
Roberto Singer's user avatar
4 votes
2 answers
301 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 ...
aztec242's user avatar
  • 183
3 votes
3 answers
597 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,...
Sam7919's user avatar
  • 767
0 votes
1 answer
214 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 ...
didi1150's user avatar
0 votes
2 answers
457 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 ...
Katie Banks's user avatar
4 votes
1 answer
646 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 ...
George Menoutis's user avatar
1 vote
1 answer
139 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 ...
HSchmale's user avatar
  • 111
3 votes
0 answers
1k 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 ...
user98108's user avatar
3 votes
1 answer
535 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 ...
George's user avatar
  • 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 ...
poundifdef's user avatar
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 ...
Rolomoto's user avatar
  • 307
1 vote
0 answers
283 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 ...
Sedumjoy's user avatar
  • 810
0 votes
1 answer
91 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-...
fdkgfosfskjdlsjdlkfsf's user avatar
30 votes
6 answers
6k 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 ...
David DPG's user avatar
  • 403
2 votes
2 answers
2k 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 ...
Otso's user avatar
  • 23
2 votes
2 answers
579 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. ...
Yulia V's user avatar
  • 693
2 votes
1 answer
2k 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, ...
PausePause's user avatar
2 votes
2 answers
171 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 ...
BVernon's user avatar
  • 611
31 votes
4 answers
8k 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 ...
Geoffrey's user avatar
  • 421
2 votes
1 answer
486 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 ...
Subhasish Mukherjee's user avatar
-1 votes
1 answer
694 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 ...
jbrahy's user avatar
  • 137
0 votes
1 answer
389 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 ...
allroadbikes's user avatar
3 votes
1 answer
3k 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 ...
Melissa's user avatar
  • 621
1 vote
2 answers
406 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 ...
FabioSpaghetti's user avatar
5 votes
1 answer
7k 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 ...
Ovi's user avatar
  • 591
0 votes
2 answers
711 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 ...
kotaro48's user avatar
2 votes
2 answers
2k 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 ...
Mats's user avatar
  • 121
2 votes
1 answer
3k 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 ...
dimitriy's user avatar
  • 163
1 vote
2 answers
254 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 ...
James's user avatar
  • 11
1 vote
2 answers
356 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.
myklbykl's user avatar
  • 5,084
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 ...
Wade Souza's user avatar
18 votes
5 answers
7k 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 ...
hardow2011's user avatar
3 votes
3 answers
5k 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 ...
RFlack's user avatar
  • 439
2 votes
2 answers
171 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. ...
fields's user avatar
  • 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, heavy whipping cream, butter, and puréed vegetables. When I add the seasonings (black pepper, sage, Tony Chachere’s Original Creole Seasoning, ...
Creoix's user avatar
  • 63
2 votes
2 answers
241 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 ...
user avatar
0 votes
1 answer
4k 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?
Jackie's user avatar
  • 1
1 vote
1 answer
272 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 ...
Rob's user avatar
  • 2,182
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 ...
Quddus George's user avatar
0 votes
2 answers
5k 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 ...
Katie's user avatar
  • 1
2 votes
1 answer
11k 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 ...
user4340635's user avatar
3 votes
4 answers
3k 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 ...
Arlo's user avatar
  • 694