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55 votes
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What is "layering flavors"? What does it accomplish and how do I do it?

It is mostly a fancy way of saying that they are combining flavors. There are no solid, physical layers involved anywhere. Still, there is a reason why the "layering" metaphor is more apt ...
rumtscho's user avatar
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48 votes

Is there such a thing as a dish being bland from too many flavors?

I think the description you're looking for is what is often described as "muddy flavors" or "fighting flavors" or "muddled flavors" (though the latter is also a term used ...
AMtwo's user avatar
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42 votes
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How much salt in "liberally season"?

You're not alone in being confused. Here's a few "weasel phrases" that recipe authors use: "Liberally season" "Season to taste" "Season as required" "Add enough" "A bunch of" "A generous quantity" ...
FuzzyChef's user avatar
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38 votes
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Spice blends have no flavor?

Salt TL;DR, The ingredients you list in your local spice blend doesn't include anything that would primarily hit the salty, sweet, sour, bitter, or umami tastes. The commercial product you link to has ...
AMtwo's user avatar
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28 votes
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Is there such a thing as a dish being bland from too many flavors?

With your longer description, I can understand where you are coming from and why you don't like this version of the dishes (and also why somebody else might prefer them). But the term "bland"...
rumtscho's user avatar
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20 votes
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What does "season it to taste" mean?

Add your preferred level of salt and pepper Seasoning usually refers to salt and black pepper, but occasionally to other flavor-enhancing ingredients in the dish such as acid (vinegar, lemon, etc.) ...
Tuorg's user avatar
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20 votes
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What's the secret to well-seasoned pulled pork?

The rub in this, and similar recipes, is a surface treatment. The same is true for marinades...all surface treatments. As is mentioned in the comment above, the finishing step in your recipe is to ...
moscafj's user avatar
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17 votes

How much salt in "liberally season"?

"Liberally season with salt" means - "use more salt than you would usually think was enough". Why anyone would advise that depends on factors unknown to us. Here is an SE "Seasoned Advice" post on ...
Russell McMahon's user avatar
12 votes
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What does Jiro brush on his sushi?

He brushes soy sauce on it, because he knows how much is sufficient to season each nigiri. Actually not just any soy sauce, but nikiri: A good sushi chef adds all the flavors the sushi needs before ...
Luciano's user avatar
  • 5,297
12 votes

What are some ways to season that don't rely on garlic and onions?

Aliums (the garlic and onion family) can be a trigger of both allergies and food intolerance. Unfortunately, they're two of the most common flavorings in foods. There's already a question on here ...
Joe's user avatar
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12 votes
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How to keep seasonings from separating in soup

You could use a bouquet garni. https://www.wikihow.com/Make-Bouquet-Garni https://en.wikipedia.org/wiki/Bouquet_garni The bouquet garni... is a bundle of herbs usually tied together with string ...
Willk's user avatar
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11 votes

How much salt in "liberally season"?

I agree with @FuzzyChef's good answer, I'm adding this answer to extend it, not contradict it. Sometimes salt should be added at the beginning of a recipe because: the salt needs time to work its way ...
GdD's user avatar
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11 votes

What is "layering flavors"? What does it accomplish and how do I do it?

If you could link the video with the quote in question that would be helpful. In the case of onion and garlic from your example, I would say "layering flavor" is just a way of saying "...
John Doe's user avatar
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10 votes

Physical method to season steaks

Use the fact that you have two hands*. If you don't want to pre-mix your spices, open all containers you intend to use. Assign one hand to be the "clean" one, one the "contaminated" hand. Use the ...
Stephie's user avatar
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9 votes

Tomato Products containing Citric Acid

Citric acid in canned goods is just a preservative, nothing to do with "ripening in the can" as far as I know. As you've noticed, it's plenty common in storebought canned food, but it's especially ...
Cascabel's user avatar
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9 votes

Is hummus a condiment

Interesting question. While I realize that dictionaries are descriptive, they're what we have to go by for common usage, so let's consult three: Wikipedia: A condiment is a spice, sauce, or ...
FuzzyChef's user avatar
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9 votes

How could I cook industry like foie gras?

Foie Gras is fatty goose or duck liver. There is no machine or process to make it. It is harvested from the animals themselves. Restaurants have providers for their product. You will have to find one ...
Summer's user avatar
  • 3,002
8 votes
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Is there a special reason why dry rubs are meant to work with grilling over other cooking methods?

Well, if you deep-fried something with a dry rub: all the oil-soluble flavors would dissolve into the fry oil. You lose your flavor, and also probably greatly shorten the life of the oil. (How long ...
derobert's user avatar
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8 votes

Why isn't "pasta" water salted in Chinese cuisine?

All the Chinese noodles that I have ever cooked were made from salted dough, while Italian dried pasta was made from unsalted dough. Hence the difference in cooking methods. As per Wikipedia: ...
Enivid's user avatar
  • 583
8 votes

Making a vegan potato-puree like course without whole potatoes

You're vague about what's available at a reasonable price in your area, but there are plenty of things that are used to make vegetable mash: Root vegetables. (Turnip, parsnip, yams, sweet potatoes, ...
Joe's user avatar
  • 80.9k
8 votes

Is there such a thing as a dish being bland from too many flavors?

I like the comparison to 'the colour brown' & yes, I would agree this is quite possible. To try stick with this allusion let's consider a generic takeaway ['indian'] curry. A poor one is ...
Tetsujin's user avatar
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8 votes

Is there such a thing as a dish being bland from too many flavors?

Okay, take a curry with 10 different spices (each of which you are familiar with) for example. Will you be able to identify each spice in the curry with just one spoonful? If there were only one spice,...
Anastasia Zendaya's user avatar
8 votes

Spice blends have no flavor?

Spice blends are made from ground spices (which oxidize and lose volatile aromatics very quickly), occasionally salt, and a lot of fillers..sometimes yeast extract and/or MSG for umami...maybe some ...
moscafj's user avatar
  • 76k
8 votes

Putting "Curing Salt # 1" on a steak

Here is the USDA full breakdown of how to use Nitrates. Nowhere does it say you can use curing salts as a finishing salt. I would always use Nitrates as directed by trusted recipes. Maximum ingoing ...
Neil Meyer's user avatar
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7 votes

Substitutes for Italian sausage

(Note: This answer assumes your recipe is calling for the product generally called "Italian sausage" in the US, i.e., this stuff.) The soup should be fine using ground chicken or turkey ...
A_S00's user avatar
  • 1,891
7 votes
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How is "Oelek" pronounced?

Sambal Oelek is not tied to any producer or manufacturer. Oelek is a word indicating something was processed in a pestle and mortar, and refers to the mortar (if memory serves). "Oelek" is the ...
Willem van Rumpt's user avatar
7 votes

What are some ways to season that don't rely on garlic and onions?

Just leave them out - there's a lot of techniques both western and asian that just ignore them. In a sense the 'trick' would be to work out what you need and what you need to avoid from each of those ...
Journeyman Geek's user avatar
7 votes

How to keep seasonings from separating in soup

They're mostly “wood”, so unless they're particularly dense (like peppercorns), they want to float on water. But their flavors will have been mostly extracted by that time, so they've done their job. ...
RalphMudhouse's user avatar
7 votes

How to season home-made cheese?

That recipe is very similar to Indian paneer. The downside of salting the whey is that most of the salt gets poured away, so you have to use lots (or soak in a small amount of whey. When making ...
Chris H's user avatar
  • 44.6k
7 votes

Spice blends have no flavor?

To keep it short: you cannot reproduce the taste of a lab-made seasoning product at home. The seasoning you are referring to is not made from spices. When you look at the ingredients, you will see: ...
rumtscho's user avatar
  • 139k

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