Cooking Stack Exchange
Cooking Stack Exchange

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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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 some special machinery. Customers usually buy it…
MuchiProds
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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 the meat. Many people have dumped everything but…
Bill Flippen
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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 option for seasoning a new or old pan so I tried the…
Amanda
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Help with seasoning cast iron wok

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 looks like patina formed. I tried seasoning a…
Miche904
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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 starts clumping together or it sticks to the pan…
Unkownguy
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How can I improve a dish with badly cooked spices without recooking?

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 hasn't helped. I don't understand why it still…
Jeevansai Jinne
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How do I impart the flavor of mint to a tomato sauce?

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 basil or oregano is enough to give marinara a…
Bar Akiva
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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?
Bar Akiva
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Does it matter when you add the salt?

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 finished soup?
Bar Akiva
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Seasoning none stick teflon pans

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? [ref2],[ref3] 2- How long should I heat it for 30…
ardevan
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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?
beansa
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Seasoning Cast Iron Pan but without Using Bacon or Lard

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 eat bacon, but that's beyond the point). All…
Greeso
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Getting better in the kitchen

Possible Duplicate: Resources for a beginner learning to cook So, I really want to improve my talent in the kitchen. I think I should start with the basics though. I've always concentrated on following recipes, or trying to emulate what I see on…
slandau
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Metric for adjusting spices?

Is there a handy metric or equation for estimating how much to adjust a spice when adjusting the size or volume of a dish? For example: a tagine recipe has 2 cups of water and uses 1/4 tsp of cinnamon, if I want to turn it into more of a soup by…
Melissa
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Adding more seasonings to chili after cooking

I tried a new recipe for sweet potato black bean chili today and while it tastes good, I don't think there's enough liquid to keep it all from drying out. I'd like to add at least 1 cup of vegetable broth and then some more of the seasonings to keep…
Melissa
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