For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we supposed to season it? Well, here's what we've learned to do!
Cook's Tricks: How to Properly Season a Dish
When we are almost finished cooking and it comes time to check the seasonings, we always follow this checklist:
1. Does It Need Salt? - Nine times out of ten, it does. Salt reduces bitterness and amplifies other flavors in a dish. We add it a half-teaspoon at a time until we can taste those two things happen and just before the dish actually tastes salty.
2. Does It Need More Spices? - The amounts of spices given in a recipe are usually just a guideline. You may want more or less depending on the freshness and quality of your spices, and on your personal taste. When we taste a dish at the very end, we think about whether enough of the spice flavors are coming through and if they're in balance. Then we add a few more pinches to compensate.
3. Does It Need Some Acidity? - If the flavors still don't shine after we've already added salt and adjusted the spices, the next option is to add a bit of acid. Lemon juice is our top choice, but another citruses, vinegar, wine, or a splash of hot sauce are also work well. These will brighten the flavors in a dish.
4. Does It Need More Depth? - If the flavors seem ok, but the dish lacks that lingering savoriness, try adding something with a lot of umami. We often add a few teaspoons of Worcestershire sauce or soy sauce. You can also mince a few anchovies or add a tablespoon of tomato paste.
5. Does It Need More Richness? - Sometimes a dish doesn't necessarily need more flavor, it needs something to bring the flavors together. A few tablespoons of butter or a glug of cream will do the trick.
What are your tips for getting the seasonings in a dish just right?
Related: Taste Boosters: Eight Ways to Add Smoky Flavor to a Dish
(Image: Flickr member geishaboy500 licensed under Creative Commons)
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Tips & Techniques, Seasonings, Ingredients - Pantry, how to, salt, spices, cooking without recipes, salt to taste, cooking by feel, seasonings, flavor boosterRelated Links
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Taste often! When I add salt to a soup or sauce, I add a little bit, stir it in and then let whatever it is simmer for a bit before tasting again and deciding if I should add more of something. If I'm adding dried herbs, I do the same thing.
view Tiamat_the_Red's profile
"a glug of cream", boy that sounds delish!
You are so right about the hot sauce, I love it to kick up flavors in a soup.
Eve
http://dinnersanddimes.blogspot.com/
view Eve in Hochelaga's profile
What if a dish is too acidic? I've been making a lot of gazpacho to use up all these wonderful tomatoes. But every time it tastes too acidic for me. What do I add- sugar?
view amycywang's profile
That pot of mussels looks so similar like what we had at a restaurant not long ago (mussels in a garlicky, saffron, tomato-based sauce). Any chance you've got the recipe for that drool-inducing photo?
view amber77's profile
@amycywang Yes! About a 1/2 teaspoon of sugar usually works for me to balance acidity, especially if it's tomato acidity. I think cream/dairy can also balance acidity.
view laura ek's profile
What about alcohol? I find wine or beer can help deepen a dish (usually things like meat, stews and chili) and makes the flavors more complex and sophisticated.
view slowdown's profile
Also, never leave the seasoning until the end.
Start seasoning during the early stages of preparation to build a better flavour.
view katti's profile
thanks laura ek! i added a pinch of sugar to my last batch of gazpacho but i'll try a bit more next time.
view amycywang's profile
I'm pretty sure I'd qualify this under "Depth" but I like to add a dollop of Hoisin Sauce to many things to kick up the flavor a bit.
Also... when all else fails, add some prepared Curry Powder. Almost *everything* tastes better with some curry powder. I even sprinkle it on things like scrambled eggs
view Stone Maison's profile
Katti, I agree with you on not leaving your seasoning to the end. I usually rub my meat with seasoning and add more through the cooking process and with other dishes I start them out with a dose of the seasonings and add more as it cooks. I think this gives you more of a hit of your seasonings and you can usually get away with less salt.
view cliokitty's profile
Stone Maison, so right about curry. First, I love the color it adds to the food and the aroma is almost better than the flavor it adds. Recipe for a great pasta salad boost; mayo, curry powder, thyme (my other all time favorite), a hit of nutmeg (just a pinch), tablespoon of pesto and salt and pepper. Add to bowtie pasta with diced tomatoes and YUM!
view cliokitty's profile