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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.

There is no universal definition of "seasoning", the word means different things to different people. The answers to "Is there a difference between seasoning and flavouring?" are divided, but the combined answers do give the reader a basis for communication, and this tag is intended to broadly cover the ways people use the term, rather than trying to mandate a particular definition.

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Ways to learn to season food correctly?

What is a good way of learning how to season food correctly? Are there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is correctly seasoned?
Sam Holder
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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 scurvy. That shows that it is useful in some amounts,…
J. Musser
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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 about???? [Please note] I am not asking "How much"…
chrips
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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?
Farzad64
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Applying seasoning to mushrooms

So I started baking pleurotous mushrooms recently; they're really yummy. The recipe proposes oil with garlic, salt, and pepper to be mixed and then spread on the mushrooms with a brush. However, this is hard, as the-carefully placed-mushrooms are…
George Menoutis
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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 salty. It's not inedible but would be a lot better…
Arlo
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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?
James Wilson
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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?
Richard
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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. Does this translate to other cooking, too?
razumny
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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 large or two small sprigs of rosemary. I know…
Melissa
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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 sauces, or is there a benefit? For example, a…
Drisheen Colcannon
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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 is I like the flavour and taste the seasings add…
ClassicEndingMusic
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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://youtu.be/SyBF8S_Ocf0?t=1m12s Why is this technique…
RainierMallol
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My food doesn't have too much taste / taste allways the same?

I "cook" everyday for myself and my girlfriend and I enjoy doing so. So this year I decided to really learn how to cook. I am doing at least a new dish every month in order to try new things, but I often feel that my dishes taste the same (that…
JSBach
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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 their meat?
lakers4sho
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