Seasoning

Seasoning is simply the process of adding flavor, or enhancing natural flavor of any type of food. Common seasonings include black pepper, salt, garlic, basil, oregano, parsley, etc. Salt is used many times to draw out water, or to magnify a natural flavor of a food and make it more richer or more delicate, depending on the dish. For instance, kosher salt (a coarser grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and enhance the flavor. Other seasonings like pepper and basil add a little bit of their flavor to the natural flavor of the food. A well made or designed dish will combine seasonings that compliment each other. This is a theory used quite a bit in Eastern-Asian cooking.

Different cultures practice their seasoning differently. In addition to the choice of herbs and seasoning, the timing of the addition of flavor also affects the outcome of the food being cooked.

For example, in Cantonese cooking, salty seasoning such as salt or soy sauce is added to beef only after the meat is coated with a pinch of corn starch and a little oil. If salt is added first, the beef becomes tough and dry when cooked. Cantonese likes to use green onion and ginger to counteract the fishy smell on seafood. Cooking wine is used on chicken or pork to counteract the strong odor of the meat. While cooking mushroom or tomato, salt is added at the last step or else the juice will all come out into the pot. Chinese cooks often marinate the meat before cooking. In other culture, the meat is seasoned by pouring sauce over the plate at the table.

See also : Cooking