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Seasoning

The art of seasoning dishes can only be acquired by experience. Accurate directions cannot possibly be given, because tastes differ so widely, and that which is agreeable to one may be insipid to another, and too highly seasoned for a third. A cook should endeavour to ascertain the tastes of those she serves, and should adapt the seasoning to meet their requirements. She should add the seasoning in small quantities, as she can easily put in more if needed, but cannot remove what is already there.

All solid ingredients--as herbs, spices, and vegetables--need the action of heat to bring out their flavour. Liquid flavourings, on the contrary--such as wines, essences, and vinegars--diffuse themselves quickly through any preparation into which they are introduced, and, more than this, are frequently lost through being added at too early a period. It is well, therefore, not to put them in till the dish is about to be served. The cook will find it to her advantage to have already prepared an aromatic seasoning of herbs and spices. This should be kept in a closely-stoppered bottle, and after a little has been used, it should be closely stoppered again (see HERBS AND SPICES, AROMATIC, SEASONING OF and HERBS, AROMATIC, POWDERED). A good deal of judgment is needed in using salt and pepper. Judiciously used, salt helps to bring out other flavours, and there is scarcely any mixture, sweet or savoury, which will not be improved by the addition of a little salt. Extravagantly used it will overpower every other flavour, and entirely spoil a dish. A soup or stew should be slightly salted at first. It should be salted to a certain extent to remove a raw taste which would otherwise be found; and it should not be sufficiently salted, because as the liquor boils away the salt flavour will increase.

Generally speaking, it will be conceded that herbs impart a more delicate flavour than spices, and also that old vegetables impart a stronger flavour than young ones. Whatever flavourings are used, they should not be permitted to over-power the taste of the article which forms the basis of a dish. Ketchups and store sauces should be sparingly administered, as also should be cayenne pepper, garlic, and all articles which possess a decided and peculiar zest.

All those who have any experience in cookery know very well that the success of a dish depends to a great extent upon the seasoning. Any person, therefore, who desires to excel in the art should bring to the study of it observation, thought, intelligence, judgment, and care, a keen palate, and a steady hand, for these qualifications are all necessary to one who desires in preparing food to make it not only wholesome and nourishing, but palatable and pleasant, and perfect of its kind.