Seasoning can end up making or breaking a dish. Too little of it will make your food come off as tasteless and bland and too much of it can make it overwhelming. But, how do you get the amount right? If you are able to accomplish this goal, your final dish will be next-level and will give your cooking a boost. Ido Fishman reveals some seasoning tricks that can come in handy here:
- Understand the difference between different salt varieties
The most important thing you need to understand is that not all salts are the same. The most popular variety is kosher salt, which has crystals that quickly dissolve. It is great for nearly everything. On the other hand, table salt tends to be a bit finer and a little bit of it can go a long way. Ido Fishman says that it is best to keep it on the table so people can sprinkle it on top. The largest of the three, coarse salt should only be used for finishing.
- Learn how to use pepper
The flavor pepper imparts can depend on how you grind your pepper or how you buy it. If pepper is finely ground, it should be used for sauces because it is quite strong and even a little is more than enough. In contrast, coarse ground pepper is ideal for seasoning proteins and finishing dishes at the table. This results in a less sharp flavor and it doesn’t infuse into the whole dish. According to Ido Fishman Chef, coarse ground pepper should be the top choice in most cases.
- Season from high above
Not only does it look cool, but seasoning from high above can also be helpful in evenly distributing it and ensures that you don’t over-season one area and under-season the other. This can be particularly helpful for things like steaks that can enjoy the benefits of an even layer of seasoning.
- Toast the spices for more flavor
If you toast your whole spices before grinding them, Ido Fishman says that it can take their flavor to a completely new level. These can be handy for adding aroma and complexity to any dish. All you have to do is place them in a pan over medium heat and toast them and swirl them frequently until they are fragrant. As soon as you begin to smell them, you can remove them from the pan to ensure they don’t burn.
- Use a coffee grinder for grinding the spices
Rather than wasting your money on a fancy spice grinder or using a mortar and pestle, you can simply take advantage of a coffee grinder for grinding your spices. As per Ido Fishman, you can grind up some uncooked white rice in the grinder to clean it up and remove the flavor.
- Use more seasoning on cold foods
You can taste hot foods better than the cold ones, so you should make up for this by adding some more seasoning to the cold foods. Salad is an excellent example of such a situation. When you are adding the dressing, adding a pinch of salt can make your salad taste better because it makes the flavors shine.
- Use sugar for seasoning certain foods
According to Ido Fishman, it is not easy to make a good marinara with bad tomatoes, but adding a pinch of sugar will make the sauce taste as if it was made with ripe ones. The flavor of savory foods is enhanced with sugar, such as tomatoes, beets and roasted carrots and it can play an important role in balancing the flavors. Similar to salt, sugar can go a long way in helping the food come to life.
Use these seasoning tricks that have been highlighted by Ido Fishman and you will definitely notice a big chance in the flavor and taste of your dishes, taking your cooking to a whole new level.