Let’s just say that ‘pinch of salt’ you add to a pot of soup does absolutely nothing to the flavour! Here are the most common seasoning mistakes and how to do it correctly.
Adding salt as a final touch
Salt is not magical! You can’t expect to sprinkle your final dish with it and somehow the taste will improve. Make sure you’re salting during the cooking process and not just once – every time you add a new ingredient to your meal, you should taste it and add some more salt, if needed. Also, keep tasting even if you’re not adding new ingredients – you’ll discover that the taste of the meal keeps changing in the process of cooking, so you might need to add more salt later on.
Adding herbs too late
We’re used to adding herbs – especially, fresh herbs – at the last minute. But loads of herbs can actually add way more to the meal when being mixed in earlier on. For example, thyme, rosemary, oregano and sage all need some cooking time to fully release their flavour. If you’re using dried herbs, add them in the very beginning of the cooking process. Delicate parsley, coriander, chives and basil are ideal for adding at the last minute.
Not salting carbs enough
When it comes to salt, pasta is the greediest ingredient out there! As are gnocchi, potatoes, and other carbs. It’s basically impossible to over-salt pasta, yet we’re always afraid to add more and, as a result, are not adding enough. Chefs all over the world agree that the perfect water to boil pasta in should have the consistency of ocean water – ‘as salty as the ocean and utterly undrinkable’.
Using old spices
They might look the same but they don’t taste the same! If you’ve been using your chilli powder or dried coriander for more than nine months, they’ve probably gone stale by now. It’s a good idea to replace them with fresh spices.
Not letting your spices cook
Chefs call this process ‘blooming’. In short, it’s a technique where you either sauté your spices in any sort of fat (butter, oil or ghee) or toast them in a dry skillet for a few moments before adding the main ingredients. It will help them become more fragrant and release their full flavour. If you just want to sprinkle some spices on top of your toast, take a couple of seconds to ‘bloom’ them anyway – you’ll notice the difference straight away!
Staying too close to the protein
A secret to delicious meat that not many people know about is in holding your hand further away from your meats when sprinkling them with salt and pepper. 30 cm distance is an absolute minimum accepted by chefs! This will guarantee an even distribution and a better taste. It’s also better to use coarse salt – it’s larger grains cling to the protein’s surface better.
Not seasoning your meal with acid
However perfectly seasoned, if you don’t add a few drops of lemon or a drizzle of vinegar to your salads, soups, roasted meats and veggies or pastas, they will never taste as delicious as your favourite restaurant meals. Acid is an important part of a perfectly balanced flavour. Other popular acidic ingredients are tomatoes and Greek yogurt.