How to Season Properly
How-To: Season Properly
Properly seasoned food is what separates the professional cooks from the amateurs.
Step 1: Salt
There are endless varieties of salt. Each has a unique flavor and texture based on its origins. The most common are kosher salt, fine salt and sea salt.
Step 2: Kosher and Fine Salt
Kosher salt has a neutral flavor. It's less concentrated and more tactile. You can really feel how much you have in your hands. This helps you control how much you use. Fine salt comes with and without iodine. It's smaller and harder to control when sprinkling. It's a flavor enhancer in baked goods. Tip: Fine salt is more compact, so it packs more sodium per teaspoon. You don't need to use as much with kosher salt.
Step 3: Sea Salt
Sea salt lends a briny flavor and comes in both course and fine varieties. Tip: Some sea salts can be expensive, like fleur de sel. Use it to finish a dish and heighten flavors. Use the salt you like the taste of best in your recipes. Fact: In Roman times, soldiers were paid in salt, hence the word "salary."
Step 4: Peppercorns
Now let's talk about pepper. Freshly ground pepper has a much better peppery flavor than pre-ground. Fresh ground pepper comes from whole peppercorns. Peppercorns come in white, green and black varieties. They have different flavors and levels of heat.
Step 5: Start Seasoning
Take a pinch of kosher salt in your fingers. Raise your hand high and sprinkle the salt while moving over the food. The higher you are, the more evenly seasoned your food will be. Salt draws out moisture. If you want things, like onion slices, to wilt, salt them first. If you want something crispy, salt it later.
Step 6: Season to Taste
If a recipe says season to taste, it means taste your food and add more salt if you think it needs it. Good seasoning means great food!