What's your definition of "season to taste?"
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- HeatherFeather
- Posts: 2558
- Joined: Wed Oct 19, 2011 6:07 am
What's your definition of "season to taste?"
My grandmother always poured a bit of salt or whatever into the hollow of her cupped hand - just the part in the center. She considered that to be a "teaspoon." Some people grab a spoon from the flatware drawer and take a scoop with that. Others carefully measure with a measuring spoon, still others just grind away.
I measure with measuring spoons for baking and anything else where I want to be very precise with measurements and proportions. For my ordinary foods, I grab a flatware spoon for things like mayo or sour cream, etc and use the shake method for spices most of the time.
For salt I flip flop, since what I grind or shake over something always seems to be far less than my family wants. I have been trying to figure out just how much to add using a different method now, trying to get closer to the right balance for my family's taste buds.
So how do you season to taste in your kitchen?
Re: What's your definition of "season to taste?"
I have a garlic/salt mill that I love and usually grind about 4 rounds of it to my dishes, of course, that depends on the dish. I think with every recipe it will vary but my main rule is - Taste as you go
Re: What's your definition of "season to taste?"
Most condiments like mayonnaise or whatever I do by look rather than any kind of measurement. I honestly couldn't tell you how much mayo I put in my tuna salad, for instance, but I know exactly how it should look.
- Kchurchill5
- Posts: 16044
- Joined: Fri Oct 07, 2011 11:55 am
Re: What's your definition of "season to taste?"
Now for seasoning, I try to write the recipe for most, with an average amount of salt; but for me, I grew up using LESS salt than most, and the same with pepper; but me personally, I always added more pepper even though Mom didn't add much.
I CAN'T stand unseasoned food, but that doesn't have to be just salt and pepper. Fresh herbs, lemon or orange zest, garlic, red pepper flakes, etc., offer lots of flavor.
One thing I do ... is taste as I go, and season as I go. I find this really helps in cooking. I try to season each layer and taste; that way, when I get to the final layer of flavor, I wait usually until close to the end to season. Many times, I am fine; but I have found many of my friends want MORE salt. I always add salt and pepper on the table.
But also; adding fresh herbs, cheese, a gremolata or salsa can add lots of flavor without PURE salt or pepper
So, for me, I add pinches as I go on each layer, then finish at the end
I have found that people who eat out a lot LOVE their salt. Many restaurant foods are extremely high in salt and those people who eat out a lot LOVE THAT. I was always brought up on fresh veggies, fruits, fish and NOT a lot of packaged ingredients, so, salt was not something I was used to. Most foods I eat out are WAY TOO salty for me.
Re: What's your definition of "season to taste?"
Felix, you are a woman after my own heart! I do find, however, that I'm salting things a bit more lately than I used to. But I rarely use more than a dash of salt in cooking.Felix4067 wrote:It depends on what I'm seasoning with. We've been low sodium for so long that one twist of my sea salt grinder is more than plenty for me on a plate, and I pretty much never add salt while cooking unless it's for baking. Pepper, for a plate of something is usually 3-4 twists of the grinder, while a whole pot of something is more like 10-12 twists.
Most condiments like mayonnaise or whatever I do by look rather than any kind of measurement. I honestly couldn't tell you how much mayo I put in my tuna salad, for instance, but I know exactly how it should look.
I also just eyeball condiments like mayonnaise. I really have to stop and think when I want to upload a recipe, because I almost never measure things like this.
Re: What's your definition of "season to taste?"
I do add luzianne cajun seasoning to many dishes, and also use it in place of salt and pepper for the table. I love the blend of spices in that product. I would rather use this blend than use salt and pepper.

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Re: What's your definition of "season to taste?"
The last thing we did was taste the dish before plating and would add salt or pepper based upon the flavor. Fried foods do not salt until you remove them from the oil but do it as soon as you do or it won't stick. Salting food in the oil breaks the oil down quicker.
- Kchurchill5
- Posts: 16044
- Joined: Fri Oct 07, 2011 11:55 am
Re: What's your definition of "season to taste?"
I always try to season as I go, but lightly. Especially as mentioned, olives, capers, deli meats, etc can add extra salt. I always finish seasoning and tasting the final amount at the end of the dish. But I still have friends that dump more salt on their plate.
- LindasBusyKitchen
- Posts: 1291
- Joined: Fri Oct 07, 2011 12:38 pm
Re: What's your definition of "season to taste?"
Cajun seasonings, seasonings salts most always have salt in them and that's what makes them taste so good

When I bake I sometimes leave out the salt, but it depends on what it is. In cookies I don't see a reason to use salt, but other things I may add some.
FYI:
Luzianne® Cajun Seasoning - is made from a time-tested blend of yellow and brown mustard seeds that produces a delicious, bold and full-flavored mustard. In Louisiana, we use our mustard for cooking as much as we do for sandwiches. It's excellent as a base for grilling meats and poultry and for frying fish. It's the perfect addition to marinades, dips and salad dressings.
Nutrition Facts
Serving Size: 1/4 Tsp. (0.9g)
Sodium 260mg 11 % %
Ingredients: Salt, Spices, Hydrolyzed Soy Protein, and Partially Hydrogenated Cottonseed and Soy Oil, Paprika, Monosodium Glutamate, Malto Dextrins, Modified Food Starch, Corn Syrup, Lemon Juice, With Added Lemon Oil.
- Kchurchill5
- Posts: 16044
- Joined: Fri Oct 07, 2011 11:55 am