As for meat, Zuccarello says that you should use 1 teaspoon of kosher salt for every pound of meat you're seasoning. (BTW, here's why cooks suggest kosher salt over regular table salt.) "Salting proteins for an extended amount of time helps [them] retain their own natural juices," he explains. Just be sure that you're not salting something too far ahead of time. Chicken, steak, and pork can benefit from a longer salting period because they're much tougher—be sure to season them for at least an hour, and up to 24 hours, before you intend to cook. On the other hand, fish and shellfish will dry out if salted too soon, so it's best to wait until you're ready to start cooking to season them.
If you've oversalted something, there's a super easy fix: Add more of the other ingredients you're using until it doesn't taste too salty anymore. Maybe that's more water in a soup, or more butter in a sauce, or more lemon juice in a vinaigrette. Every time you add another ingredient, taste the dish, and keep going until it tastes just right again. Sure, you'll have a larger portion of whatever you were cooking, but at least you won't have to throw it all away and start from scratch.
3. You always use black pepper.
Black pepper is great for a lot of reasons. "Beyond its heat and sharp bite, [it] enhances our ability to taste food, stimulating salivary glands so we experience flavors more fully," says Zuccarella. But, he adds, you don't need to use it in everything the way you do with salt. It can definitely enhance the flavor of whatever you're cooking, but it won't make or break a dish the way salt can. Basically, use it when you want to, but don't count on it to make your food delicious all on its own.
4. You only use pre-ground spices.
"You'll get more flavor if you buy whole spices and grind them just before using," Zuccarello explains. "Grinding releases the volatile compounds that give the spice its flavor and aroma." Of course, this would require you to invest in a spice grinder, but luckily they aren't that expensive (like this one here). You can totally stick with pre-ground spices if you prefer, but if you're really looking to enhance a dish's flavor, this is a good trick to try.
5. Your spices are super old.
If you've already used a ton of a spice and can't detect its flavor, that might be because your spices are too old, says Zuccarello. "The longer a spice is stored, the more compounds disappear," he explains. The fresher the spices, the more flavorful they will be. Try to refresh your spice rack every year, and if you're not sure how old something is, smell it. The weaker it smells the weaker it will taste.
6. You're not letting the spices cook.
Zuccarello says that "blooming" spices in a fat source (like oil, butter, or ghee) or toasting them in a dry skillet will better release their flavors. So when you can, be sure to cook the spices before anything else. Sauté them in a pan with a bit of oil just until they become fragrant, then add your other ingredients. Even if you want to sprinkle a spice on top of something, like toast or pasta, he says they will be so much more flavorful if you heat them up for a bit first.
7. You're not tasting as you go.
The only way to really know what a dish needs is to taste it. If you add a bunch of salt and spices to a dish right at the beginning, and don't taste it again until it's finished, it probably won't end up that great. And then you've wasted all that time you might've used to remedy it.
Also, feel free to go off-recipe. The measurements of spices that one calls for might be too much or too little satisfy your tastes. Season a little bit at a time, taste after each addition, and adjust accordingly. You're the one cooking, so go ahead and make the dish your own.
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Related:
- 16 Recipes That Prove Ground Coffee Makes a Delicious Seasoning
- How to Throw Together a Delicious Soup With Whatever You Have in Your Pantry
- 11 Spices Everyone Should Have in Their Pantry
