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 [tag:salt]. For questions about seasoning cookware (e.g. cast iron) please use [tag:seasoning-pans].
136
questions
2
votes
2answers
175 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 ...
0
votes
1answer
100 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
vote
1answer
64 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
917 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
2answers
207 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
172 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
192 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 ...
4
votes
1answer
230 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
2answers
217 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 ...
3
votes
2answers
411 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
157 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
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 ...
2
votes
4answers
153 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 ...
1
vote
1answer
336 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' ...
6
votes
5answers
396 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. ...
0
votes
1answer
116 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
118 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 ...
1
vote
1answer
39 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
181 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?
1
vote
1answer
356 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 ...
0
votes
1answer
2k 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
167 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 ...
7
votes
1answer
3k 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
1k 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 ...
1
vote
2answers
928 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?
3
votes
1answer
4k 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
votes
1answer
184 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 ...
1
vote
2answers
1k 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 ...
1
vote
4answers
312 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?
0
votes
1answer
253 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 ...
5
votes
1answer
862 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, ...
2
votes
1answer
717 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 ...
1
vote
0answers
117 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?
3
votes
1answer
207 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 ...
3
votes
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 ...
0
votes
1answer
195 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 ...
3
votes
2answers
1k views
Is there a low tyramine substitute for tamari?
Help replacing miso and tamari for health reasons
I am a non-junk-food-vegan for health reasons. Technically I'm "whole foods plant based" (WFPB). It basically means I stay away from animal ...
1
vote
1answer
552 views
What is the reason behind seasoning “from a distance”?
I've seen some top chefs like Gordon Ramsay seasoning their food in the "air" or "from a distance".
Please take a look on the following example, where Chef Ramsay is seasoning a scallop:
https://...
3
votes
1answer
2k views
Add spices/herbs early or late to a chili or stew in a crockpot slow-cooker?
Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, effectively disappearing, and should ...
1
vote
1answer
75 views
Optimize use of seasoning in salty food
How can i optimize the use of seasonings in salty food? When i cook, for ex, chicken breasts, i always put way more pepper and paprika than the original recipe (however, i put the same or an smaller ...
1
vote
4answers
7k views
What foods to cook in a new cast iron skillet that will help improve the seasoning?
I've never cooked with cast iron before and just picked up a couple Lodge cast iron skillets (6" and 12"). They come preseasoned, but I imagine some additional seasoning is desired.
I tried bacon, ...
4
votes
3answers
2k views
Is it different to add seasoning at the beginning, in the middle or at the end of cooking?
I think the question doesn't need more explanation, just if you have to add any seasoning, from pepper to any other kind, specially if you have a variety of them, do you decide an order for them?
1
vote
5answers
4k views
Tomato Products containing Citric Acid
I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the can.
I purchase bottled pasta sauce and ...
1
vote
1answer
119 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?
3
votes
4answers
888 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?
0
votes
3answers
444 views
How do I impart the flavor of mint to a tomato sauce? [duplicate]
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 ...
3
votes
3answers
2k 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 ...
6
votes
2answers
2k 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 ...
4
votes
2answers
20k 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?
3
votes
3answers
9k 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 ...
