Seasoning food (or at least, seasoning it well) is one of the subtlest and most complicated kitchen skills. It’s often what separates exceptional cooks from ordinary ones. A bit of natural talent certainly helps, but most of us learn through trial and error. And experimenting is fun, except when it’s almost dinnertime and your food…
How To Season Food (Safely) by Experimenting
There’s no substitute for hands-on experimentation in the kitchen. The downside is that freewheeling gets expensive in a hurry, especially if you’re spoiling entire batches of soups, stews, sauces, or whatever else you’re cooking. So, here’s how you can experiment freely and sharpen your skills while minimizing cost and risk.
It’s startlingly simple: Instead of adding the ingredient to the pot or pan, scoop out a spoonful of broth, sauce, or gravy, and add a smidgen to that spoonful. Now taste it, and see what you think. Did that pinch of salt, pepper, or garam masala make it better? Did that bit of minced rosemary play nicely with the garlic and thyme? If so, you can add it confidently to the main pot. If not, scoop out a second spoonful and try it with a different ingredient.
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How To Get the Most Out of This Hack
How you use this hack depends on your goal. If you just want dinner on the table and you’re in “fix it now” mode, stop when you find something that works. Add that ingredient to the rest of your dish and call the moment a success. But if you want to build your skills, feel free to try a few extra things even after you find something that works.
This gives you a lot more trial with no-consequence errors, so there’s no downside to flexing your skills and learning which flavor combinations please your palate. It will make you a better cook and teach you some combinations you might not consider otherwise.
