Seven typical seasoning mistakes that you should be aware of
Posted on October 13 2016 by Art Villalobos
Fear and Happiness are strangers.
The strongest flavor carriers on our planet spend way too much time hidden in shadows of the pantry. Courage to flavor is the motto. Who constantly lives in fear of seasoning too much or too incorrectly will surely never find out why a Galia melon that’s sprinkled with cinnamon and white pepper is one of the best things in life since the creation of the Pomegranate-Chickweed-Smoothie. So live life a little! Embrace the uncertainty of creativity and try something new.
Hell to spices is somewhere moist, airy and bright.
The devil seasons scantily. This happens too often- storing spices improperly basically ensures that they’ll lose their taste as quickly as possible. It’s important to store them in a dry place otherwise the moisture can affect the taste, so be sure to avoid leaving them over the stove. The same applies to light and air. If they’re sealed airtight and left in a dark place, the spices will keep their fresh flavor for a long time. But that doesn’t mean we’re recommending you to leave them somewhere isolated and forget about them. If the container is light-proof and airtight, you can keep your spices close by to enrich your cuisine.
Respect different taste preferences.
We all taste things differently, which means that what’s “decently spicy” to one person may be unbearably and painfully spicy for your neighbor. The chemist Arthur Fox even conducted an experiment in 1931 to prove it. He found that one of our genes ( "TAS2R38" for those who want to take notes) is responsible for our taste sensitivity. As a result, this means we have to figure out our own seasoning preferences instead of anyone making that decision for us. Which spices you enjoy and at what quantity you enjoy it is your choice! So test it out and spice it up!
A good salad needs time.
Like tea, salad should be steeped. The spices in the salad need time to fully unfold their flavor. Try it for yourself and see! Wait a bit after preparing it to experience the salad taking more of the flavor from the spices. So, in short, follow these steps and thank us afterwards: 1. Season the salad 2. Steep the salad 3. Enjoy.
Not all minerals are created equal.
The fact that salt can be dangerous is no exaggeration. The American Heart Association recommends limiting our sodium intake to 1,500 milligrams, or in other words, a little less than ¾ a teaspoon of salt. This isn’t to say the taste of our food should suffer as a result of that. We can still avoid health problems by simply cooking with fresh ingredients and staying aware of the recommended daily salt intake. This can help you make more responsible decisions, not anxious ones.
The old-fashioned way is making a comeback.
The days of using a salt shaker are long behind us. Nowadays, it’s all about doing it the good old fashioned way, with a spoon! When Elvis was still alive we were still using our little salt shakers. But now we know better. We’ve learned that shakers allow too much moisture to get in, which compromises the flavor of anything we leave in there. We should say goodbye to this old tradition and start using a spoon or even our hands to add salt and any other spices we want to add to our meals. It’s not only better for the longevity and the flavor, but it also makes dosing easier, so why not switch to something more efficient and practical?
The way the spice crumbles
Aroma loves unity. In the case of spices that means it’s better to crush them up at the last possible minute. For the sake of flavor, herbs should be chopped right before they’re thrown fresh into the pot. We don’t want you to miss any opportunity is missed to get the most out of every meal.