We all know the magic of spices! The spices are that certain something that gives the food taste. Used correctly, they make the food taste unforgettably delicious. But a pinch of too much or too little can also spoil it! Here are the 5 most common mistakes when using spices.
One uses too little salt
Salt is a spice that has become an indispensable part of cooking. It has been known for centuries and is used in almost every type of dish preparation. If the amount of salt in a recipe is called “to taste”, this should mean that you should taste the salt in the food. So sometimes it’s a bit more than just a pinch.
The magic of spices: Don’t forget to try it
If you forget to try the taste of the food during the cooking process, it would be a mistake that can easily be allowed to happen and it can end up being a real disaster. You cut, stir, season, add some of this or that, and before you know it, you’ve added too much of any ingredient. This is one of the most annoying mistakes you can make, because it is easy to avoid! You don’t need a great deal of culinary knowledge, you just need to turn trying the food into a habit!
A good habit is to add half of the given amount of spices at the beginning and the rest at the end of the cooking process by trying the taste again.
You use ready-purchased pepper powder.
Black pepper, just like salt, is one of the most important spices in the art of cooking. And for this reason there is no excuse to buy finished products (ground pepper powder) instead of grinding them yourself.
There are several reasons to grind the black pepper yourself – like all dried spices, black pepper loses its intense scent immediately after being processed into powder. The freshly ground pepper has a crisp texture that every dish should have.
Add dried herbs too late
In most cases it is better to prefer fresh herbs, as they are more aromatic, colourful and tastier. But sometimes the dry ones are the only way to taste the food and this is not a mistake. Only the time you add the spices to the food can be wrong.
If you cook with dry herbs and spices, it is better to add them at the beginning and the fresh ones at the end. The reason for this is that the fresh herbs contain oils and need a shorter time to develop their aroma and taste. The dried herbs, on the other hand, need a longer time and so if you use them for a salad dressing, for example, where no thermal preparation is needed, they may take a few hours to develop their aroma.
Lemon juice is often neglected.
Lemon juice is undoubtedly a valuable spice, especially when it comes to giving the soft, delicate aromas of fish and seafood a particularly fresh aftertaste. The same goes for vegetables. There is a rule that says: if melted butter goes well with a dish, it will taste better with a few drops of fresh lemon juice. Vegetables such as asparagus, green beans, broccoli, beetroot and mushrooms are best seasoned with it. The lemon, for example cut into slices as an ingredient for a sauce/marinade, gives the chicken a certain freshness. The lemon taste flatters the palate and stimulates the appetite.
So the next time you are in doubt that the food is missing something, don’t go straight to the salt, but try to add a few drops of lemon juice first.
Remember all these mistakes and try to avoid them. Benefit from the magic of spices and always prepare tasty dishes with them.