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 than simply saying "combining". Flavor is mostly about aroma, which leads to two aspects of "layering".
First, aroma is not perceived all at ...
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 for a specific technique, so searching the internet will give lots of results for that).
This doesn't mean that it tastes like a mix of dirt & water--but ...
You're not alone in being confused. Here's a few "weasel phrases" that recipe authors use:
"Season to taste"
"Season as required"
"A bunch of"
"A generous quantity"
In a lot of cases, what these phrases stand for is "I didn't bother to measure this". That means you, as the recipe reader, need to guess.
Salt, though, is ...
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" you chose is unfortunate, and is predestined to create misunderstandings.
"Bland" is a word with a rather well-circumscribed meaning, and means that ...
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.) and heat (red pepper, sriracha, etc.). "To taste" means to the degree you enjoy it.
In a traditional British chip shop, you would have got your chips (fries for Americans) in yesterday's newspaper, wrapped into a cone shape. These days of course, it's food grade greaseproof paper, but it's still in the same shape.
I suspect the reason for serving chips in a cone is that simple tradition. Also, there may be thermal reasons, that it allows ...
"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 this topic.
Here is a comment on salt use with steak, including
" ... While using large amounts of salt may cause some people to worry about drying their steak ...
Well, you could make your own onion powder. It isn't that difficult.
Peel and finely chop your onions.
Then, spread the onion pieces out on a tray and heat in a 150°F degree oven or in a food dehydrator until dry.
Tip: The onions are dry when you can easily crumble the chopped pieces
in your hand.
Allow the onions to cool. Then, ...
By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US.
I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and ...
Many spices gain, change or lose taste when heat-treated. You must know given spice and when to add it.
Fresh dill or parsley leaves, after a hour of simmering are worthless, losing all aroma. Add at the very end of cooking.
Black pepper changes its taste and loses spiciness under heat. You can add it twice, the pepper added early ...
I have (nearly) no sense of taste and smell, and what sense I do have is heavily distorted. As a result, my senses are non-indicative of dish quality. Nearly every meal I cook is shared with at least one person, though, so I've had to adapt.
I iterate over the same recipe over and over varying the spice mixtures and ratios, and ask for comment every time. I ...
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 he hands it to the customer. He mixes his own sauce and uses it behind the sushi bar. This sauce is called nikiri.
you can see him brushing it here:
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 about removing aliums: Replacement for alliums?
Tomatoes, are a separate problem, but it's not particularly prevalent in Asian cooking, other than on the Indian ...
You could use a bouquet garni.
The bouquet garni... is a bundle of herbs usually tied together with
string and mainly used to prepare soup, stock, casseroles and various
stews.The bouquet is cooked with the other ingredients, but is removed
prior to consumption.....
Those are fried onions.
They're pretty recognizable, but for confirmation I did a search by image and found this blog post in Finnish containing that exact image. The caption underneath the picture is:
Kun riisi on kuohkeutettu, sipulit lisätään mukaan - n. kolmasosa jätetään koristeeksi.
Google Translate translates that to "When the rice is loosened, ...
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 into an ingredient. Boiling potatoes comes to mind, if you don't salt the water your potatoes will be flavorless and no amount of salt after will make them ...
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 "bring out the best flavor(s) from each ingredient by appropriately adding them in a certain order". Onions have quite a bit of moisture in them that needs ...
One reason I love to plant garlic (In October in the NE US), is that I can use it 3 times during its life-cycle. After planting garlic sprouts. These sprouts (what you might be calling a leaf) can be cut back to ground level before winter and used in cooking...garlicky chive-like flavor and application. Then in the spring, they sprout again. After a ...
When we have had garlic in our garden I have used the garlic leaves. They do have a garlicky flavor but are milder than garlic cloves. I tend to use them more as I would chives or garlic chives as in addition to having the milder flavor than the cloves they make for a quite nice presentation.
Regarding drying them, I have never tried it. Off the top of my ...
If the label on your product lists the amount of sodium per some amount of your blend, then this answer should be useful to you. In the US that information is required on all manufactured food items sold.
IF YOUR LABEL LISTS SODIUM
There are three things you need to know to calculate substitutions involving salt.
Edible salt is very close to 40% sodium by ...
Here is a snarky but historically enlightening article on the combination from Slate magazine.
1) Salt enhances flavors that already exist in the food. Here is an article discussing the science behind the phenomenon from the ScienceFare site.
2) Pepper brightens flavor, and masks off-putting notes, such as staleness or blandness from overcooking. Black ...
MSG does have a taste on its own - umami. ElendilTheTall says in another question:
As you are no doubt aware, there are 5 basic tastes - salty, sweet, sour, bitter and umami. Umami is the savoury flavour of mushrooms, cheese, cured meats, and so on. MSG is essentially 'pure' umami. In other words, MSG is to umami what salt is to salty and sugar is to ...
First of all, people indeed often add some seasoning in the beginning, but are usually careful with the amount, especially with salt.
Flavor-wise, you could add it at the end, after the reduction and be fine.
However, salt can also affect the process of cooking. For instance, it can draw moisture out of some vegetables when frying them first, meaning that ...
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 useful in homemade canned food. It keeps canned vegetables from darkening/browning over time, and can be used to make them acidic enough to avoid worries about ...
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 preparation that is added to food to impart a particular flavor, to enhance its flavor,1 or in some cultures, to complement the dish. The term originally described ...
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 for yourself.
I know of no legitimate substitute for Foie Gras that anyone would not care about. People pay a lot of money for Foie Gras and would be quite ...
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 clean hand to shake or pinch spices or salt from their jars (onto the other hand, the meat or your work surface, depending on your preferred method of seasoning).
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 you can use it before it starts smoking and/or imparts a bad flavor).
a lot of the rub would wind up falling off and making mess at the bottom of the pot/fryer. (...
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, rutabaga/swede, carrots)
Winter squash. (Pumpkin, butternut squash, acorn squash, etc.)
None are necessarily a direct replacement, as some are ...