Only joking!
A common, almost obligatory, instruction in recipes is
“season to taste” but this is quite a broad direction and I am often asked ...
Well I looked it up on Merriam-Webster and according to them it means …
What does season to taste mean?
Well I looked it up on Merriam-Webster and according to them it means …
“to add as much salt or pepper or as much of a spice or herb
as one likes so something tastes good”
as one likes so something tastes good”
What a surprise – although I might add acid, sugar and a few more, see below, to this
definition. Being able to season a dish properly is one of the most
important skills of a chef so here's some guidance.
For most of my cooking life (quite a long while, actually) it
has been generally accepted that there are 5 basic flavours that we can taste;
Salty * Sweet * Sour
* Bitter * Umami
Recently, it has been suggested that we humans can identify other
tastes; fat and pungent and/or astringent, but I am not going to
deal with these here, probably soon though!
Seasoning with Salt
Which salt to use?
When I am salting potatoes for boiling, seasoning a sauce or
adding a pinch to my coffee I use table salt.
When I am seasoning meat or adding a sprinkle to a finished dish, I normally
use Maldon sea. In the US kosher salt, which is similarly flaky, is frequently
used.
~ Olives
Salty ingredients to balance a dish include ...
~ Capers
~ Anchovies
~ Prosciutto (prosciutto butter is a great way to add salt to a dish )
~ Salty cheese such as Feta
~ Soy sauce
Salt can be added at different times whilst preparing a dish ...
Salt can be added at different times whilst preparing a dish ...
Salting Before Cooking
Adding salt at the start of cooking has a different effect
than salting at the end; it infuses the whole dish. Two ways to add salt at the
beginning are add salt to water when cooking vegetables, pasta, rice etc. and sprinkling
salt onto something to be cooked over dry heat such as meat or fish. Although
salt is known to draw juices out of meat (and anything else) salting
immediately before cooking is nevertheless a good thing, it adds flavour and
doesn't have time for any juice-drawing so salt before roasting, frying etc.
Interestingly enough, if you salt large pieces of meat long
enough in advance the salt will indeed draw out some of the juices, but they
will then be reabsorbed right into the centre of the meat thus seasoning the
inside!! Rub a spoonful of sea salt into a joint of meat and leave for 4 or
more hours before cooking. Smaller cuts of meat, duck breast for instance or steak,
will benefit in the same way from salting say 20 minutes for the duck breast or
40 for a steak, before cooking. Wipe the meat surface before continuing so that
you get a good sear and see here for how to make a delicious pan sauce from browned meat juices.
Salting During Cooking
If you add something new to the dish such as cream, stock, or
anything really, add a little more salt.
Salting After Cooking
Once cooked, whatever it is, season “to taste” thus ~ taste, add
a little salt, taste, add another pinch of salt, taste again, repeat till it is
delicious. You are not aiming for a saltier taste but a brighter one with the
sweet and bitter elements balanced out by the salt. Repeat till the food tastes
exactly how you like it!
Most people have salt and pepper on the table when serving
so diners can also make small adjustments.
Seasoning with Sweetness
At first it might seem strange seasoning savoury foods with
sweet ingredients, but a touch of sugar can give a real boost. Consider the
many table sauces we use with savoury foods which contain high levels of sugar
– mint sauce, tomato ketchup, sweet chilli sauce etc. Caramelised onions are gorgeous in many savoury
dishes.
Adding just a little sugar makes salty things taste less
salty and sour things taste less sour – a little brown sugar can be great in
beef dishes see this recipe for Korean Bulgogi and sugar or a sweet ingredient such as tomato ketchup makes a tomato based
dish even lovelier.
Sugar is the obvious sweet ingredient here but choose appropriately; dark brown sugar goes well with beef and gives a caramel taste, light brown sugar is a bit butterscotchy, white sugar is probably the best all purpose taste.
Sweet ingredients to balance a dish include ...
~ Sugar
~ Honey
~ Maple syrup
~ Jam
~ Fruits - sweet ones, not citrus, cranberry or pineapple ~ Dried fruits
~ Caramelised onions
Oddly enough, if a meal is too sweet don’t try to balance it
by adding salt – as I said above salt can make things taste sweeter. Instead
add a squeeze of lemon or lime or a dash of vinegar as appropriate.
~ Honey
~ Maple syrup
~ Jam
~ Fruits - sweet ones, not citrus, cranberry or pineapple ~ Dried fruits
~ Caramelised onions
Seasoning with Sourness
Sour ingredients to balance a dish include …
~ Canned tomatoes (fresh too but not so much)
~ Vinegar – lots to choose from so select one that goes with what you are cooking!
~ Sour cream and buttermilk
~ Tamarind paste
~ Sour cream and buttermilk
~ Tamarind paste
Seasoning with Bitterness
Bitter flavours can be used to balance rich or over-sweet dish for instance a dash of coffee in a sweet chocolate dessert.
Bitter ingredients for balancing a dish include …
~ Coffee
Seasoning with Umami/Savourines
Umami is apparently Japanese for savouriness or a pleasant savoury taste which was identified as a basic taste by Professor Kikunae Ikeda in 1908 but it seems to have been some while before we adopted the word. I was happy with savoury! I’m not going to go into details here, but it is something to do with glutamate.
These savoury ingredients add depth to your food.
~ Marmite (apologies to American readers, didn't mean to frighten you!)
~ Soy sauce
~ Parmesan cheese, Blue cheese & Cheddar cheese
~ Mushrooms generally and dried shiitake mushrooms in particular
~ Anchovies
~ Worcestershire Sauce - because it contains anchovies
~ Dry-cured ham
~ Tomatoes
~ Oyster sauce
~ Miso
~ Beef broth
Umami rich ingrediets include …
~ Soy sauce
~ Parmesan cheese, Blue cheese & Cheddar cheese
~ Mushrooms generally and dried shiitake mushrooms in particular
~ Anchovies
~ Worcestershire Sauce - because it contains anchovies
~ Dry-cured ham
~ Tomatoes
~ Oyster sauce
~ Miso
~ Beef broth
… and I think reading this list you can imagine the type of
taste I am referring to. If you add one or more of these ingredients, as
appropriate of course, to your cooking you will give it a real flavour boost.
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