Hey folks, Been trying to get as much study and ground knowledge as possible before I hit college later on this year. I would appreciate all help with the articles I post and anything you could help me expand on or correct would be fantastic.
This is my start on seasoning
Seasoning is the process of improving food and enhancing the flavour of food by using other ingredients and condiments. If a dish is not seasoned correctly it can turn out bland, tasteless and plain right boring. Seasonings include, salt, pepper, herbs, spices, sugars, vinegars, as well as condiments such as oils, butters, fats, sauces, and wines. Seasonings are categorised into four main categories.
Saline Seasonings are your salts. Unlike other seasonings salt does not flavour the food unless it is put in after cooking in which case you get a salty taste. When you cook with salt, the salt intensifies the food making its own flavour shine and stand out more. When seasoning with salt you have to use the right amount. If you use to much salt the end result of flavour will be salty. To judge the right amount the best way to do this is to taste as you go, and get the experience of doing it. Once you do it enough times your judgement becomes better at knowing how much to use.
Acid seasonings consist of citrus juices and vinegars. The taste of these seasonings raw are strong and sharp. They can either taste sharply sweet or sharply sour. Unlike salt these type of seasonings add flavour rather than intensify. Like all seasonings using to much can result in your dish being over powering. To use the right amount, get the experience using them and taste as you go. If something is to sour, adding some sweetness to it can mellow it out. This also works is something is to sweet you can mellow it with something sour. The best way to season is to never assume and always taste.
Hot seasonings consist of peppers and spices. Consumed on their own these seasonings are hot to the tongue and can easily over power a dish. When used they can give the dish a nice kick and potentially make the dish spicy. Hot seasonings stand out easily as they are typically quite strong even in small amounts.
Saccharine Seasonings consist of sugar and honey. These seasonings add sweetness to a dish and are mostly used in desserts. They can be used in other dishes such as a honey glazed gammon however I find they are used mostly in sweets or desserts. To much saccharine seasonings can make a food be overly sweet.
To becoming efficient in seasonings there are a few things you must do. First is to get the experience using them so your judgment on how much of something to put in and how to redeem mistakes of adding to much. Second is to learn your ingredients, the more you understand what you are using the more competent you will be cooking with them. Third is to learn to taste and educate your palate. By tasting as you go and making mental notes of taste's you educate your palate so when tasting dishes you can pin point ingredients, flavours and seasonings.