Spices are the soul of a dish, greatly determining the flavor and quality of the food. However, not everyone knows the right time to add spices to different dishes.
When to add common spices
Seasoning at the right time can make a dish much more delicious and balanced, so when should we season during the cooking process?
- Salt: Should be added early to help the ingredients absorb the spices better, but in soups or stews, salt should be added when the dish is almost cooked to avoid making the meat tough.
- Sugar: Should be added first or at the beginning of the cooking process for braised, stewed, or stir-fried dishes to help create a beautiful color and at the same time help the ingredients absorb the flavor.
- Oil color (for stewed blood, broth): It is best to add when the water is boiling to create a beautiful color.
- Fish sauce: Should usually be added at the end of the cooking process to preserve the full flavor, avoid changing the smell and losing nutrients.
- Pepper, onion, garlic: Should usually be added at the end or after turning off the stove to keep the natural aroma.
- Fresh ingredients (vegetables, green onions, cilantro, basil, other aromatic ingredients): Should be added after cooking or while the dish is still hot.
The best time to season each dish
- Soups and stews: Add salt early, fish sauce at the end of the process, aromatic spices at the end or when serving.
- Stir-fry: Cook vegetables, season quickly and early in the process, fish sauce or soy sauce should be added near the end.
- Braised or stewed dishes: Add sugar and salt early, and fish sauce at the beginning or near the end.
- Fried dishes: Seasoning should be applied in advance. When frying, you can only add a little pepper or green onions when serving.
Knowing when to season will help enhance the flavor and preserve the nutrients of the ingredients, creating more perfect dishes for your family meals.
How long can spices be used after opening?
The shelf life after opening depends on each type of spice, specifically as follows:
- Tomato sauce: According to the recommendations of the US Department of Agriculture (USDA), tomato sauce can be used within 6 months after opening the lid. Dr. Kimberly Baker, Director of the Clemson Extension Food Safety and Systems Program in the US, explained that this product has a fairly long shelf life because of its high acidity, which makes it difficult for pathogens to grow.
- Mayonnaise: If stored properly, an opened jar of mayonnaise can last for two months.
- Hot sauce: This condiment can be used for up to a year after opening. According to Dr. Kimberly Baker, the vinegar content in this product can create a natural preservative that fights harmful bacteria.
- Salad dressings: If refrigerated, salad dressings can be used for 1 - 3 months, depending on the acidity of their ingredients. Creamy dressings (low acid) have a short shelf life, while vinaigrette dressings (high acid) can be used for several months.
- Mustard: According to the US Department of Agriculture, mustard can be used for one year after opening if stored in the refrigerator. According to Dr. Bryan Quoc Le, author of Answering 150 Food Science Questions, mustard seeds contain a lot of allyl isothiocyanate (the compound that creates the pungent flavor) which has natural antibacterial properties, so this spice does not spoil quickly.
Source: https://kinhtedothi.vn/cho-gia-vi-khi-nao-khi-nau-nuong-moi-dung-cach.html
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