Lesson 1
The Art of Layered Seasoning
Seasoning is a process, not a final step; learn why you should salt throughout cooking.
Salt as a Catalyst
Salt does more than make food salty; it suppresses bitterness and enhances sweetness. The biggest mistake is adding all your salt at the end. Instead, season the raw ingredients, then the aromatics, and finally the liquid base. This allows the seasoning to penetrate the food structure.
The Rule of Stages
Taste your dish every time you add a new component. If you are making a stew, salt the onions when they soften, then salt again after adding the meat. By the time you reach the final simmer, the flavours will be deeply integrated rather than just sitting on the surface.
Avoiding Over-Salting
It is easy to add salt but impossible to remove. Use small pinches and work incrementally. Remember that reductions concentrate salt, so be cautious if your sauce is going to boil for an extended period.