Over the years, I have met and had conversations with many chefs and cooks. Big names and lesser-known (but no less talented) cooks, have shared with me their many recipes.
What I have learned in our interactions and with their recipes is that seasoning is perhaps the most important skill a chef or cook can have.
And actually, seasoning like a pro can be distilled into some very concise advice. None of it is particularly complicated, but it does genuinely have the ability to change the way you cook, and therefore the way you eat.
Chefs have been trained to taste as they cook, the art of balancing acidity, bitterness, and sweetness, and how to use salt properly.
There are plenty of tips and tricks to improve the taste of your dishes and below are some of them.
Always add salt and pepper
If you only do one thing, add salt and pepper to your meal; it makes all the difference in the world in terms of flavour.
Even with other seasonings added in, if you skip the salt and pepper step, it will not be as flavourful as it could be.
According to chefs, salt helps to bring out the flavour of the other seasonings you have in your dish.
If you are making a dish that already has a high sodium content, such as something with a lot of bacon or soy sauce, you will need to go a little easier on it or don’t use it at all.
When it comes to pepper, freshly ground pepper packs more of a punch. If you don’t have your own pepper grinder, many brands now sell peppercorns in a spice bottle that doubles as a grinder.
Utilise spice blends
Spice blends are great because someone already put the thought into the seasoning for you. This is also a great option for anyone looking for inspiration in the kitchen.
Spice blends contain various spices and seasonings, which makes trying new flavours easy. This is also perfect for anyone who wants bold flavour without spending hours marinating meat.
Season in layers
One of the biggest mistakes you can make as a cook is to only season at the end.
Adding a small amount earlier on in a recipe, and then seasoning a little at every stage, will change the flavour in a way that adding a liberal sprinkle at the table cannot. If you just add it at the end, your food will taste salty.
Find a balance of the five tastes
If you ever tasted a dish and wondered “what is this missing?” you probably want to consider the five tastes - sweet, spicy, savoury (umami), sour and salty. A well-balanced dish will have at least some or all of those flavours.
If you feel your dish is missing a base, or some meatiness, you want to add something with umami flavours like soy sauce, or Worcestershire sauce.
If the flavours feel all mixed up together try adding an acid, like any type of vinegar. If it tastes too sour, add fat like some oils.
To counteract sweetness, acids or salts work well. Anytime you add something new to a dish, look at it as an opportunity to add flavour.
Instead of adding water to something too thick, try chicken stock. This will give your dish more complex flavours and taste like a pro’s.