How to season meat
- The cook is responsible for seasoning.
- Taste – season – taste – season – taste again...
- Test flavors at the end of cooking.
- Different meats go well with different seasonings.
- We don't all have the same set of taste buds.
The cook is responsible for the amount and intensity of the seasoning. The amounts given in recipes can only be approximate due to the fact that the taste of what you are cooking depends on the quality of the raw material, the season, cooking method, etc.
Smaka – krydda – smaka
Flavors develop during the cooking process, that is why you should test the seasoning at the end. The temperature of the food also has an effect on how you experience falavors, not least salt, bitter and volatile aromas. That is why you should adjust flavors one final time just before serving.
Beef is in good company with anchovies, bacon, brandy, carrots, garlic, onion, chili, leeks, horseradish, thyme, rosemary, mushrooms, mustard, olive oil, red peppers, black pepper, soy, red wine and salt.
Seasoning for veal
Veal is in good company with breading, anchovies, lemon, marjoram, capers, parsley, sage, white wine, olive oil, tomato, oregano, cream, butter, mushrooms, white pepper and salt.
Seasoning for lamb
Lamb is in good company with coriander, cumin, cardamom, cinnamon, garlic, onion, lemon, marjoram, mint, olive oil, oregano, rosemary, thyme, red wine, tomato, spinach, yoghurt, black pepper and salt.
Seasoning for pork
Pork is in good company with ginger, apple, smoke, cider, onion, plums, sage, sauerkraut, star anise, sesame, soy, chili, cloves, white wine, honey, sweet and sour sauces, pepper, sugar and salt.
Seasoning for chicken/fowl
Most spices go well with chicken, but they should preferably not smother the chicken flavor itself: Cream, butter, garlic, tarragon, thyme, leeks, lemon, lime, lemongrass, olive oil, parsley, red peppers, wine, soy, tomato, pepper and salt.
Duck is in good company with orange, cherry, garlic, hoisin sauce, honey, pomegranate, red cabbage, soy, vinegar, pepper and salt.
Turkey is in good company with butter, bacon, onion, spring onions, sesame, olive oil, soy, mushrooms, wine, chicken stock, pepper and salt.
Goose is in good company with ginger, red cabbage, apple, lemon, plums, cider, onion, parsley, white pepper and salt.
People are equipped with different setups of taste buds, different saliva qualities, and experience heat and texture in the mouth and on the tongue in different ways. For that reason they also experince flavors differently.
Keep in mind that just right for you does not have to mean just right for someone else.