Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Salt :D
Lots of home cooks are shy with seasoning in general (but especially salt). While not impossible, it’s fairly hard to over season stuff.
That’s why if you ever look at “miracle season alls” the first ingredients are usually something like “Salt, pepper, garlic powder, onion powder”.
If you want to be amused, look at these ingredients lists. Often the only difference is what food coloring is used.
For example.
https://www.heb.com/product-detail/tony-chachere-s-original-creole-seasoning/172479
I disagree here. Unless you’re used to overseasoned food already, it’s pretty easy to be heavy handed on the salt.
Yes and no.
Some salts are easier to work with than others. Kosher salt, in particular, is fairly hard to over season with because you can visually see just how much you’ve thrown onto a steak or such. Fine salt, on the other hand, is a lot easier to over season with.
But then it also depends a lot on the dish. Sauces are really hard to over season. The sea of fluid can absorb a fair amount of salt before it’s noticeable. Meats are similar. A steak can have a snow covering of kosher salt and it won’t really taste super salty.
Bread, on the other hand, will be noticeably worse if you throw in a tbs of salt instead a tsp.
But salt wasn’t specifically what I was thinking when I wrote that. Herbal seasoning garlic, rosemary, thyme, sage, etc, generally won’t overpower a dish if you have too much of them. Especially if you aren’t working with the powdered form. (Definitely possible to over season something with garlic salt/powder).