How To Season Food (Properly)

4 Sept

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I get that you're probably expecting this to be a totally patronising post. We all think we know what we’re doing when it comes to seasoning our food, but if you’re anything like me you're busy putting salt and pepper on things without really knowing why. However, living with (and loving) a chef does nothing but make you realise what an utter cavewoman you are when it comes to food preparation.Oddly, being with a chef can make you more lazy as a cook - it’s too easy to say ‘is this done?’ or ‘what does this need?’ rather than work it out for yourself. However, there’s something about the way he can instantly identify and suggest a missing flavour that sends a little ripple down my spine. He also does this thing where he says ‘it needs a little…’ and wiggles his fingers and purses his lips - the universal sign language in our house for lift, excitement, a contrasting flavour. I love that he just knows this stuff, and hate that I don’t. Rosemary Garlic Thyme I’ve picked a few things up on the way though. I’m starting to know when something needs more depth, although for some reason I struggle with lifting flavours, the higher notes. Here are some gems from my experience, mixed with his professional tips.

1. The Holy Trinity

No, not that one - I'm talking rosemary, garlic, thyme. The number of times I’ve had those three words barked at me across our little kitchen has really made it stick in my mind. It lifts any meat and any vegetable, but comes into its own with roasts. Crush a couple of garlic cloves and throw them in with your potatoes, rosemary and thyme and you’ll forever be disappointed by all other roasties. When frying off steaks and roasting joints of beef it is equally heavenly. With autumn coming up you don’t want to miss this in all that lovely roasty food. I would recommend buying a rosemary plant to keep up with the demand - they are super low maintenance and supermarket herb prices are ridic’.

2. How to season tomatoes

When cooking with or preparing tomatoes you always want to season them with a pinch of salt, pepper and sugar. This brings out the natural flavours far more than traditional seasonings alone.

3. Adding depth

Depth is a difficult one - you can’t put your finger on what it is and probably wouldn’t notice it’s not there. But when it is there, boy you can tell. I can best describe it as a richness, a base note that’s barely perceptible but rounds the flavour off in your mouth. In a tomato-based sauce you can notice it especially as it takes away some of that sour tartness.A bay leaf is traditionally the way to add some depth - it’s barely imperceptible but you can notice it when you put your mind to it. Marmite is perfect for adding depth - don’t worry if you’re in the ‘hate it’ camp, it doesn’t make things taste like Marmite. It melts into the dish adding a lovely salty, umami flavour that adds a scrummy undertone (I suggested it to my old boss who has since used it in every chilli he’s ever made). Warm spices are also great for depth, in moderation. You're not looking for heat, just the essence of the flavour. Smoked paprika is exccellent, as is cinnamon (add cinnamon to your next beef dish and you will not be disappointed). Seasoning close up

4. When life gives you lemons…

…use them as seasoning! I have always been very much in the ‘lemons are for fish, pancakes and drinking in hot water' camp, but a good squeeze of lemon does wonders for a dish. They are the thing that Dan reaches for most often in the ‘it needs a little lift’ moments. A citrus zing can cut across tartness, can make something overly rich more bearable, and is usually largely imperceptible.

5. Tasting

We see it all the time on cooking shows - tasting. How we bawl with laughter at the Masterchef contestant who didn’t taste his sauce. 'What a fool!' we cry, 'we would never do that!' But do we actually know what we’re tasting for? On TV they whip the spoon in and out of their mouth while juggling pans and aubergines and seem to do it for the sake of it.Tasting is more than putting it in your mouth and physically having it on your tongue. It’s about thinking, and weighing up options. As the magic palate is not something I am blessed with, I keep the food in my mouth and run through the options above (and what’s in my cupboards): ‘a spice? no. Marmite? Hmm, maybe, I’ll stick in a bay leaf. Lemon? Yes, that’s it.’ Becoming a thoughtful cook helps you to become a tastier cook.Properly learning to season takes years and years of doing nothing all day but eating and cooking, so don't beat yourself if your palate isn't instantly perfect. Enjoy trying delicious foods as you learn and improve! Salt and Pepper