3 Seasoning Tips to Transform the Flavour of Your Food
The secret to tasty and flavourful foods is the seasoning. All over the world, people use different things to season food items in the preparation stage.
The remarkable thing about this is knowing when and how to add these condiments before, during or after cooking.
Many people try out new spices to improve the flavour of their food.
In Canada, for instance, the National Post reported that 67.5% tried a new spice to make the most out of meals.
Below are a few seasoning tips you can follow if you want to do the same.
1. Use coarse salt when seasoning meat and chicken
Even though the chemical composition of salt is the same, there are differences, including texture and size.
Why do you need coarse salt to season meat?
Culinary experts say fine salt does not penetrate the inner layers of meat. Most chefs prefer Kosher or coarse sea salt for meat and chicken seasoning. The crystals are believed to enhance prime absorption and boost the meat’s natural flavour when cooked.
More importantly, kosher salt does an excellent job of drawing out moisture in the meat. When this happens, the crystals dissolve into the juices and are reabsorbed into the meat when heat is applied.
During the reabsorption process, the brine helps soften the meat, making it tender for consumption. In many restaurants and other eateries, this trick is employed by chefs to create a distinctive taste for steak and other cooked meat dishes.
Try coarse salt if you’re learning how to make chicken breast in an air fryer.
2. Soak garlic and onions in vinegar to take away the bite
This cooking tip is mostly used for dishes requiring little or no heat, like dips and salad dressings. Some households prefer to use minced garlic and onions in their salad dressings, in particular.
Usually, salad dressings or vinaigrette hold a strong onion or garlic taste.
However, sometimes, there’s a very strong bite to the dressing. They can also leave a strong unpleasant taste in the mouth even hours after eating.
However, the trick is to tone down the bite and replace it with an inviting aroma. You can do this by soaking these two ingredients in vinegar for ten minutes.
The soaking process takes away the bite and tenderizes them. Moreover, vinegar is an acidic catalyst that pushes flavour to the fore, which you want to achieve in your food.
Admittedly, this is solely based on preference, as some people prefer the bite garlic and onions give.
3. Deliberately brown food to enhance the flavour
Have you ever heard of the Maillard reaction? It is quite similar to caramelization which involves certain sugars.
The Maillard reaction, however, is the breakdown of amino acids in food when it turns brown.
In other words, the Maillard reaction that sticks at the base when cooking is called brown colourization.
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It is known to pack a burst of flavour, which is why it can be scraped and added to stews or sauces.
In your bid to use the brown portion, it is recommended not to turn up the cooking heat. Indeed, there is a fine line between browning and charring, which you want to avoid.
All you need to do is to cook at the regular heat required for different dishes. The Maillard reaction will happen on its own, and you’ll be glad you were patient with it.
Do you have any other seasoning tips?
Let me know, til then—cheers m’deres!
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Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. They all share her insatiable wanderlust, enjoyment of good food, and sharing their adventures with the world. Nancy is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.