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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Why do you need to wrap containers of brined meat?
Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
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Does it matter when you add the salt? [duplicate]
Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of adding it to the tomato paste, or adding it to the ...
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What are these crispy bits on top of rice?
What are these crispy bits on top of rice that look something like this, but are perhaps a bit smaller:
(Picture taken from this blog post.)
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What to do when I accidentally put too much salt on the meat?
I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat?
I still have some raw meat but I'm afraid to make it too salty ...
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How do I reduce the lime flavor in my Slow Cooker roast?
I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
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What are the advantages of serving fries in a metal cone?
We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone.
Now when my wife and I were eating the (truffle) fries we both ...
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Help me rescue my bland soup
Help I threw in carrot, potato, parsnip, turnip, leek and two ham stock cubes but I've ruined it by using to much water and I've already blended it. I would really hate to have to chuck it in the ...
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Can I make a hot mayonnaise?
I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ?
Edit : I do not want to make a Hollandaise sauce but a real hot mayonnaise. I had seen that served on ...
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Mexican style taco cheese
So I know these cheeses are a blend of yellow and white cheddar as well as some Monterey Jack (sometimes pepper jack), but do you know what seasonings are used to make these taco style shredded cheese ...
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How can I make my own Super Noodles/instant noodle seasoning?
I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays).
I can buy plain egg noodles, ...
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Seasoning none stick teflon pans [duplicate]
Before the first time I use a none-stick teflon pan, how should I do seasoning?
1- Should I first rub oil on it then heat it? [ref1] or first I should heat it then remove heat and rub oil on it? [...
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How are puffed rice cakes flavoured?
I am working on puffed rice cakes, but I can not find how they are flavoured.
Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning slurry sprayed, or is it something else ...
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How do I decrease the saltiness in pork meatballs?
If I simmer salty pork meatballs in low sodium tomato juice or sauce would it decrease the saltiness in the meatball?
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Can seasoning be eaten without being cooked?
I use the steak seasoning for cooking steak (season on steak before being cook)
I love the seasoning so much that, even after fully cooked, I still add a lot to the steak, is it okay? Are there any ...
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Help! Chicken and Wild rice soup needs some extra flavor [closed]
I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
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Are arborvitae branches safe to use as a seasoning?
Back in old times (really old times), when people would get scurvy (vitamin C deficiency) on long voyages, Arborvitae (Thuja occidentalis) was used as a treatment/cure to help folks recover from ...
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Substitute for Onion Powder
I live in Europe but use many US recipes. These often call for onion powder which is hard to find here. Diced or minced onion is often not a good alternative and whilst garlic powder is easier to ...
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Why "Yeast Extract"
I'm having dinner at a popular burger joint, and the have their house seasoning on the table. It includes "Yeast Extract". What would be the reason to include this in a season?
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Should I season my sushi rice before or after cooking?
When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the end of cooking the rice. Does it matter when I add ...
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Roasted chicken ends up only salty outside
I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's ...
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When is MSG suitable and when is it not?
Does adding msg to any recipe or dish always make it taste better? It doesn't seem to have much of a taste on its own. EDIT I'm not asking HOW it makes things taste better, I'm asking which dishes it ...
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How to see if cast iron cookware is enameled?
I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the same model below.
I'm wondering if this ...
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What is inside the Prawn Cocktail crisps flavour?
I'm looking to make something close-enough at home for a friend. I'm suspecting it doesn't actually have Prawns in it.
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Can I use garlic leaf for cooking?
I planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely?
The leaves smell like garlic and I wonder if it's okay to use them dried, ...
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Out of Salt! But I've got a seasoning blend. How do I figure how much to use?
I'm making fried chicken. I'm sort of following a recipe that adds 1 TBS salt and other seasonings to buttermilk to brine the chicken, and then adds 1 tsp salt and other seasonings to the flour dredge....
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Why season the meat "liberally"?
Whenever I watch cooking shows on TV, they always advise to season the meat "liberally", even "aggressively". Is there a particular reason for this, or do regular people just tend to under season ...
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Stainless steel pan too hot?
I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I still had trouble with eggs, potatoes, ...
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Too much cardamom in apple butter
I put too much cardamom in the applesauce that I'm cooking down to make apple butter. Will the cardamom flavor mellow as the sauce cooks down or should I add more applesauce to dilute it?
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Best practices for cooking steaks such as rib-eye at home [duplicate]
I am looking for a best practices advise on cooking steaks such as rib-eye or club steaks at home so they come out similar to those at steakhouses.
Oven or Pan? How about the seasoning and cooking ...
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The importance of timing to adding spices
From beer making, we learn that the earlier in the brewing process we add an ingredient, the more it contributes to taste, while the later we add the ingredient, the more it contributes to aroma.
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Seasoning Cast Iron Pan but without Using Bacon or Lard [duplicate]
I just purchaced a new cast iron pan, it is my first. I was wondering if there is a way to seaon it but without using bacon (I do not eat bacon for the same reasons Jules, in Pulp Fiction, does not ...
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What are proper methods of cooking stovetop lentils?
I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance.
What's the origin of each type of preparation, and when is it ...
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How do I get seasoning to stick to home-popped popcorn?
I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without taking to the popcorn. How could I get the ...
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How to cook already cut roast beef
I am a new cook, and I want to freeze roast beef for later use. So I cut it in 2cm pieces. I never cooked roast beef before and realized that it is cooked as a whole.
What can I do now? Should I ...
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Wok patina comes off
I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up, put a thin layer of peanut oil on it, ...
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How can I avoid overpowering my food with cumin flavor?
I am by no means a chef, I just cook dinner at home most nights.
I like the flavor of cumin and use it in some of the food that I make. Perhaps in a mushroom sauce, melted into the cheese for nachos, ...
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How to add flavouring ingredients to steamed or boiled veggies?
I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus or broccolini.
It occurred to me that ...
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Matching herbs with meats [closed]
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what herb/...
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What determines the 'saltiness' of salt?
I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...
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Seasoning Chili for Young Children
We have a 3 year old toddler who is not a fan of spicy foods. She doesn't like heat of any type, and doesn't like strong flavors. How can we season a turkey chili to keep her happy, and still make it ...
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How to know whether the default coating on the iron cookware has totally come off?
https://cooking.stackexchange.com/a/29609/6168
But you can't season a pan "on top" of the wax coating. The real seasoning would stick to the wax, and when the wax melts, the seasoning will come off....
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best way to preserve ricotta?
I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic.
Since I always eat ricotta with lots ...
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Why salt AND pepper and not salt and/or pepper
Which is to say--narrowing things down--do the two actually have any mutual enhancement effect, such as, say, in the manner in which salt can fool the tastebuds into perceiving sweet as even sweeter? (...
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Is it a good idea to grind dried oregano with a mortar and pestle?
Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite easy to grind them down to a powder. I do ...
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When to add seasoning to oven-baked french fries?
When baking French fries in the oven, either from a frozen package, or made from cut potatoes, is it better to add seasoning, such as salt, pepper, paprika, etc., before placing the fries in the oven ...
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Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product.
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How is sassafras used in flavoring?
I have several large sassafras trees that I would like to use for flavoring. What part of the tree is used? How is it prepared? How is it used?
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What are preaseasoned cast iron pans preseasoned with?
I'm shopping for new pans right now and keep seeing cast iron advertized as "preseasoned". What does this mean? What are they preseasoning it with?
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What's the best way to learn what each seasoning is?
For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly what seasonings to use for the different ...
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Why are salt and pepper the "classic" dinner table seasoning?
Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies, or were they just more available "...
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