Good seasoning can be the difference between an average meal and a delicious dish. You may think of seasoning as simply being a perfunctory dash of salt and pepper at some point during the cooking process, but it is not as simple as this. Each dish will require a unique amount of each seasoning, which can include herbs and spices, to enrich and enhance the flavour of the meal.
Bringing your dish to life
A key thing to remember about seasoning is that it is not about making the dish taste salty, peppery, or spicy; instead, it is added to bring out all the flavours in the recipe. Without salt, for example, more subtle flavours such as parsley and mascarpone will get lost.
Seasoning to taste
It is best to separate the seasoning process into two distinct times: near the beginning of the cooking process and near the end. Add a modest amount of salt and pepper at the beginning to soak into the cooking food, enhance the flavour, and spread through the ingredients.
Once your dish is coming together, taste a small sample on the end of a spoon. You will know instinctively whether there is not enough salt or pepper present; if you need to add more, add it little by little. It is easier to add than to take away. Keep tasting and adding until you are happy with the flavour. The same is true for other seasonings.
Even the humble leftover or packed lunch can benefit from a little seasoning. If you are pushed for time, there are some fantastic options for office lunch catering from specialists such as https://www.crumbsdelivered.co.uk/shop/office-lunch-delivery/.
Which products shall you use?
Two types of salt can form your larder staples: fine sea salt, which is great for seasoning bulk dishes such as pasta, and coarse sea salt. The latter is fresher and tangier, and is great for adding pizzazz to salad dressings, sauces, and freshly baked bread. As for pepper, black peppercorns tend to be richer in flavour than pre-ground.