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.
159
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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-...
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5answers
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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 ...
2
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1answer
115 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 ...
2
votes
2answers
427 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. ...
2
votes
1answer
195 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, ...
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vote
2answers
131 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 ...
32
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4answers
6k 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 ...
2
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1answer
159 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 ...
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1answer
191 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 ...
0
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1answer
144 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
1answer
228 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 ...
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vote
2answers
143 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 ...
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1answer
2k 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 ...
0
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2answers
99 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 ...
2
votes
2answers
399 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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vote
1answer
1k 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 ...
1
vote
2answers
125 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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2answers
103 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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2answers
446 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
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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 ...
3
votes
3answers
3k 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 ...
2
votes
2answers
159 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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3answers
2k 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 ...
2
votes
2answers
213 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
657 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
114 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 ...
8
votes
2answers
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 ...
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2answers
3k 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 ...
2
votes
1answer
2k 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 ...
3
votes
4answers
1k 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 ...
5
votes
2answers
3k 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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2answers
253 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
1k 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 ...
3
votes
1answer
181 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 ...
4
votes
3answers
2k 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 ...
2
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4answers
233 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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vote
1answer
1k 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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votes
5answers
868 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
222 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 ...
3
votes
2answers
513 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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vote
1answer
46 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? ...
3
votes
1answer
185 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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vote
1answer
533 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
4k 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 ...
1
vote
1answer
277 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
5k 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 ...
2
votes
1answer
3k 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
7k 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 ...
0
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1answer
223 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 ...