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Six mistakes in seasoning food – LifeSavvy



  A cook spices chicken before cooking.
Zivica Kerkez / Shutterstock

Did you ever bite on a meal you worked so hard just to find it's way too salty or barely flavored? Avoid these spice mistakes and learn how to balance your taste with these simple techniques.

Do not taste while you cook

If you've taken the trouble to chop vegetables, roast chicken and add all sorts of funny colors to your meal, would you like your efforts to be rewarded, right? Sitting down to just eat to discover that the taste is far from it can be daunting.

Avoid this by testing your food during cooking. A good way to get used to it is to use the two-spoon tricks, which also prevents double dipping.

If you have to follow a recipe, it's a good way to put all the ingredients on the counter Prepare to cook your dish. Also add a side plate with two different spoons.

Using two different-looking spoons is great for making sure you do not confuse them. Always use a spoon to pick up the food you want to try and give it to the other spoon for tasting. Make sure your two spoons never touch. In this way you never contaminate your food with germs and do not need to wash several spoons.

Do not use enough salt

It is important to understand that everyone has a unique taste for taste, but you have done it Do you know that a well-balanced meal should have these five flavors? They are salty, sweet, sour, bitter and umami. Umami is Japanese for "delicious taste".

 Scatter Kosher salt on raw chicken breast, vegetables in the background.

Salt is one of the most important ingredients of your meal. Not only is it an essential nutrient, it also interacts with food and helps release molecules into the air. This gives your food a nice aroma and contributes to your enjoyment of the meal. If done properly, salt should enrich your meal, but if done wrong, your food will become boring or extremely salty.

When cooking, it can be a big mistake to add too little salt or no salt. While some ingredients play a special role in giving the dish its natural flavors, some foods need that extra flavor boost to highlight.

Now use kosher salt instead of table salt for your cooking needs. It's flakier and coarser than table salt, but it's perfect for throwing in a saucepan with boiling pasta and goes well with meat before searing.

Over-eating your food

Over-eating your food is a simple mistake (and easy to add) So try to test your food on the go – it's never fun to fight a meal that tastes too strong, but the worst part is throwing them out because the spices are downright overwhelming.

This will happen to most of us at some point too hard, here are a few tricks you can do to fix it.

There may be a splash, depending on the meal Lemon or drizzled honey – using sweetness or acid to counteract other intense flavors is usually the trick – if your soup or sauce is too salty, dilute it with water or cream.

To prevent the Sample is seasoned too much, make sure you reach the sweet spot without overstraining the dish.

and Dry Herbs

Dry Kr uter and fresh herbs each have an essential purpose, which is different from each other, and understanding when to use them, your kitchen will be exponentially beneficial.

 Fresh and dried herbs, including parsley, thyme, basil, oregano and bay leaves In summer you can plant a mini herb garden so that you always have fresh herbs in hand during the warm months. Not only do you get a selection of herbal ingredients, you also save money by keeping them right at your doorstep. Using fresh herbs to finish or garnish a dish is the best way to achieve all the natural flavors. Make sure they are added towards the end of the cooking process.

Dried herbs are much more convenient and cheaper to buy. The taste will be just right. Make sure your dried herbs are added early in the cooking process if you want to highlight the robust flavors. Everything that needs to simmer for more than an hour is better for dried herbs.

Without lemons

Lemons can contribute so much to a meal, especially if there is something extra. To prepare a pan sauce for chicken? Add freshly squeezed lemon at the end and you will lift this sauce to the next level.

Fresh lemon juice also works wonderfully on fish dishes and takes away the "fishy" taste that many people do not like.

Do not forget to put some lemon juice on your fresh vegetables. It goes well with asparagus, green beans, broccoli and salads.

No Freshly Cracked Black Pepper

Cracked black pepper is made by hand with a pepper mill to grind peppercorns at the desired time. Normal ground pepper, the stuff you buy in the can at the grocery store, is ground weeks to months before purchase.

Why is that important? Using cracked black pepper not only gives your dish a spicy flavor, but also adds texture that normal soil can not provide.

Cracked pepper is great for rubbing meat and is suitable for most savory meals. If you are in need and only have ground pepper, this is enough. However, we recommend keeping a pepper mill next to the stove to use the rich taste of freshly ground pepper.


There are many ways to make pepper a delicious dish and so many ways to ruin a delicious meal. But with these tips, you can avoid ruining your dish with too much or too little seasoning.


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