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Guide to Seasoning Food

In the times when you want the food to taste in a certain way, you should also use spices in the cooking.

Many dishes need spice for it to taste anything, while some others do not need to be seasoned very much for it to taste good. Spice is about good and the dewy is always best is a good example of that when it comes to spices.

Salt is a spice that is basically needed in all dishes and salt is the basis for getting a good taste of the food. Many different things that you add to foods like broths, oils, or funds often have quite a lot of salt flavor. This should be kept in mind when cooking food. Should you have taken too much salt it can be diluted by adding more liquid.

Spices that are strong lose their strength the more fat there is in the food. That is, if you cook for example a pot and you feel that it is too strong then you can add fat such as whipped cream, oil, or butter to lower the strength of the spice and simply round off the flavor. Hot spices that give strength to the food are chili, black and white pepper, sambal oelek, and chili powder. White pepper is a stronger spice than black pepper egg and chili pepper is stronger than chili powder. Freshly ground spices are usually stronger than the pre-ground and the ground spices are usually better for sauces and the spices that are coarsely ground are better for meat.

How much spice to use in the food varies and the best thing is to simply try it out and taste as you add more spice. If you go for a recipe then you should choose to start from the recipe if you are not sure how much to season and that you even taste to add. If you are still unsure that it could be too strong, you can always reduce the amount of spices in the recipe.

When seasoning, it is important to assume that you do not season too much because it is easier to season afterward than having seasons too much. For example, if you make a sauce with cream as a base then you may need to season a little more because the strength of the spice can be lower in the cream.

If you want to make a cold sauce of for example a crème Fraiche, Turkish yogurt or of sour cream of 2 deciliters then you can also season a little extra to increase the taste you can, for example, use 0.5 to 1 teaspoon salt, 1 seasoning ground pepper, 1 teaspoon chili or paprika powder, 0.5 teaspoon chili pepper or you have 2 to 3 teaspoons herb spices. If you make a hot sauce of between 3 to 5 deciliters then 1 teaspoon of salt and about 1 spice of ground pepper is enough.

Also, keep in mind that when you season meat you use out of coarsely ground spices as there is a risk that you take too much with ground pepper.

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