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].

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87 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 ...
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75 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 ...
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25 views

Seasoning of Cast Iron seems to be coming off? [duplicate]

I have 3 new Lodge cast iron pans I got from amazon. They seem to not be nonstick whatsoever and after cooking I see large patches of silver or what appears to be bare metal. They came pre-seasoned....
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1answer
77 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 ...
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2answers
63 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 ...
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75 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.
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79 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 ...
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5answers
4k 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 ...
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82 views

Can a incorrectly seasoned enamel pot be saved?

My sister seasoned her new enamel cast iron dutch oven incorrectly.She used to much oil and did not put it upside down on a pan. so it dripped down into the pot a good bit.Is there any way to correct ...
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3answers
853 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 ...
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2answers
149 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. ...
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29 views

Grinding crushed red pepper into powder [duplicate]

I can’t find powdered red pepper for a recipe that calls for it. I found crushed red pepper. How can I turn the crushed red pepper into powder?
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The Proper Use of Kosher and Sea Salt [duplicate]

I understand the difference between the two salts. What I don't understand is that if sea salt is finer than Kosher salt, and more easily dissolves into the food than the larger Kosher crystals, then ...
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3answers
1k 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 ...
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2answers
197 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 ...
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1answer
148 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?
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1answer
76 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 ...
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970 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 ...
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937 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 ...
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1answer
665 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 ...
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4answers
508 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 ...
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2answers
1k 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 ...
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241 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 ...
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2answers
577 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 ...
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1answer
170 views

How to make good quality onion powder at home?

I chopped some onion and put it in an old gas oven. It had 3 issues: Some pieces or parts of pieces are burned while other pieces are still not dehydrated. It sticks with the bottom of the aluminum ...
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3answers
1k views

What does “season it to taste” mean?

I hear chefs like Gordon Ramsay say this and many, many others. When a chef has boiled potatos or bacon or spinach... Be it my family or Betty Crocker ... What are the "seasons" they are talking ...
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4answers
179 views

Is it redundant to add umami to tomato-based sauces?

On the wiki page for umami, it says that tomatoes are "rich" in umami components. Does that mean it is redundant to add umami (such as monosodium glutamate) or soy based flavorings to tomato-based ...
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1answer
670 views

Season rice in Zojirushi

I have a fancy new Zojirushi cooker and am trying to figure out the best way to make rice. I didn't see anything in the manual referring to salt, or any seasoning at all (except for the 'mixed' ...
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5answers
505 views

Why isn't “pasta” water salted in Chinese cuisine?

I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with seasoning or the texture of the noodles w.r.t. ...
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1answer
152 views

How much and what seasoning to should I use in a turkey brine?

Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a bit juicier and bring a salty flavor to ...
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2answers
241 views

Salting meat before simmering

Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, then adding the same quantity of salt and ...
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1answer
43 views

Which herbs are cooked and which go raw, when making fish pate

I'm cooking a salmon pate. I intend to use parsley, rosemary, garlic, pepper and lemon as seasoning. I'm not sure which of these I should cook with the salmon, and which should go in the blender? ...
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1answer
183 views

Is there a special reason why dry rubs are meant to work with grilling over other cooking methods?

I notice that dry rubs are meant to work best with grilling. Why is this the case, why can't they work well with something like frying?
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1answer
458 views

Failed griddle seasoning

I have a viking stove in a house I recently purchased. It has a griddle, I cleaned it with a grill stone using oil while it was cold (the griddle). It cleaned well. Next, I used flax oil to season ...
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1answer
3k views

Why did rust appear after my first layer of seasoning?

I have a brand new, unseasoned, cast iron dutch oven and an older cast iron skillet. I wanted to prep both for some upcoming camping trips. I found online that flaxseed oil seemed to be the best ...
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1answer
239 views

How do you make cheap asian instant noodles without noodles?

So, I have been falling in loving with the yum yum instant noodles. And the reason might seem a little odd. I usually add a lot of extra water when making them, because I enjoy them as "a soup". that ...
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1answer
4k views

What does Jiro brush on his sushi?

I recently watched the movie "Jiro Dreams of Sushi," and noticed that Jiro was always brushing some sort of liquid onto the sushi, but I can't figure it out. My hypothesis is that it's either some ...
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1answer
2k views

How is “Oelek” pronounced?

Sambal Oelek is an Asian chili paste made and marketed by a Chinese American producer in California (Huy Fong Foods, with a rooster on the jar). I've been using it as an ingredient in mie goreng, the ...
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2answers
1k views

Is hummus a condiment

Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/ingredient?
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1answer
5k views

Substitutes for Italian sausage

I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I can to replace the flavor? How much of the ...
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1answer
203 views

Help with seasoning cast iron wok [duplicate]

I recently bought a cast iron wok and attempted to season twice. The first time i seasoned it i think i overheated the wok and it started to smoke when i added oil and some shiny black stains which ...
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3answers
2k views

Does Tomato Damage a Wok's Seasoning?

I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results. Recently, I have started cooking some Indian dishes, and because I like my wok, I just ...
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4answers
556 views

Is it possible to season chicken breast with BBQ sauce before baking it in the oven?

I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
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1answer
346 views

Spices become wet and clumpy once I start cooking

Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I notice the seasoning gets really wet and ...
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1answer
1k views

What ingredient(s) available in the UK would make a passable alternative to epazote?

I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!). Wikipedia mentions: Raw, it has a resinous, ...
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1answer
829 views

Newly seasoned carbon steel pan sticks when cooking

After doing reasearch I decided to try a less expensive pan when buying a 12". Bought a Paderno and did a mix of seasoning with organic flax seed oil. I did about 5 coats on the stove top per ...
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0answers
129 views

What seasoning can be used to replace msg? [duplicate]

If you can't use msg, (due to Migraines), what other seasoning can be used to make korean yaki mandu?
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1answer
255 views

How can I improve the baking of frozen cod and rice with carrots,?

This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I don't thaw the cod before because it's ...
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1answer
1k views

Can I season a stainless steel frying pan?

After the advice I gave about seasoning a cast iron pan, one would think I knew. I don't though. I have 2 large cast iron pans I use regularly but I'd love my good quality small stainless steel pan ...
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1answer
202 views

How can I improve a dish with badly cooked spices without recooking? [closed]

I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste better by adding some chilli powder, salt, and onions but it ...