Seasoning Masterclass: Building Flavor in Layers
1. Salt: The Backbone
What it does: Pulls moisture, enhances natural flavors, and builds texture.
When to add it:
Early: Salt meat before searing or roasting, this creates a deeper crust and seasons the inside.
Middle: Season broths, sauces, and soups as they simmer.
End: A sprinkle of flaky sea salt right before serving gives crunch and flavor pops.
Pro Tip: Salt isn’t about making food “salty.” It’s about making tomatoes taste more like tomatoes and chocolate taste more like chocolate.
2. Fat: The Carrier
What it does: Fat is flavor’s Uber, it carries aromatics, blooms spices, and smooths out harsh edges.
When to add it:
Early: Sweat onions, garlic, or spices in oil or butter. This wakes them up.
Middle: Finish sauces with a knob of butter or swirl of cream for richness.
End: A drizzle of good olive oil or chili oil before serving makes a dish sing.
Pro Tip: Don’t just use fat, choose fat. Olive oil brings grassy notes, butter brings roundness, animal fat brings depth.
3. Acid: The Brightener
What it does: Cuts through heaviness, sharpens flavors, and balances richness.
When to add it:
Early: A splash of vinegar in marinades helps tenderize.
Middle: Tomatoes, wine, or citrus zest can layer in acidity while cooking.
End: A squeeze of lemon or dash of vinegar just before serving brings the dish alive.
Pro Tip: If something tastes flat, it probably needs acid, not more salt.
4. Heat & Spice: The Accent
What it does: Creates excitement and depth, whether it’s gentle warmth or full-blown fire.
When to add it:
Early: Bloom dried spices or chiles in oil at the start to unlock flavor.
Middle: Add chili paste, curry powders, or peppers while simmering to mellow their bite.
End: Sprinkle chili flakes, hot sauce, or fresh herbs for a final punch.
Pro Tip: Heat isn’t just about burn, it can be floral (Aleppo), smoky (chipotle), or sharp (wasabi).
5. Timing: The Secret Weapon
What it does: Decides how much punch each ingredient delivers.
When to add it:
Early: Salt, pepper, woody herbs (rosemary, thyme) can take the heat.
Middle: Ground spices, stock additions, mid-cook adjustments.
End: Fresh herbs, delicate spices, citrus, finishing oils.
Pro Tip: Think of it like a band: bass (early), drums (middle), vocals (end). Each one matters, but the timing makes the song.
Practical Example: A Simple Tomato Sauce
Sweat onions + garlic in olive oil (fat + early salt).
Add tomatoes and season (mid-layer salt + acid).
Simmer with a bay leaf and chili flakes (heat + timing).
Finish with basil, butter, and a drizzle of olive oil (fresh herbs + fat + end salt).
Taste. Adjust. Serve.