Spices are the soul of a dish, greatly influencing its flavor and quality. However, not everyone knows the appropriate time to add spices to different dishes.
The best time to add common seasonings.
Seasoning at the right time can make a dish much more flavorful and well-balanced, so when should we add seasonings during the cooking process?
- Salt: It's best to add salt early to help the ingredients absorb the seasoning better, but in soups or stews, add salt when the dish is almost cooked to prevent the meat from becoming tough.
- Sugar: It 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 allow the ingredients to absorb the flavor.
- Oil for coloring (for blood pudding, broth): It's best to add it when the water is boiling to create a beautiful color.
- Fish sauce: It's usually best added at the end of the cooking process to preserve the full flavor, prevent changes in taste, and avoid loss of nutrients.
- Pepper, onions, and garlic: These should usually be added at the end or after turning off the heat to preserve their natural aroma.
- Fresh ingredients (vegetables, scallions, cilantro, mint, and other aromatic ingredients): These should be added after cooking or while the dish is still hot.
The best time to add seasonings for each cooking method.
- For soups and stews: Season with salt early, add fish sauce at the end of the process, and add aromatic spices at the final stage or when serving.
- For stir-fried dishes: When cooking vegetables, season quickly at the beginning of the process, and add fish sauce or soy sauce near the end.
- For braised or stewed dishes: Add sugar and salt early, and fish sauce at the beginning or near the end of the season.
- Fried dishes: The seasoning should be marinated beforehand; when frying, you can only add a little pepper or green onions when serving.
Knowing when to season your dishes will help enhance the flavor and preserve the nutrients of the ingredients, resulting in more perfect meals for your family.
How long can spices be used after opening the lid?
The shelf life after opening varies depending on the type of spice, as follows:
- Tomato sauce: According to the U.S. Department of Agriculture (USDA), tomato sauce can be used within 6 months of opening. Dr. Kimberly Baker, Director of the Clemson Food Safety and Systems Program in the U.S., explains that this product has a relatively 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 be used for two months.
- Hot sauce: This condiment can be used for 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 last for 1-3 months, depending on their acidity. Creamy dressings (low acidity) have a shorter shelf life, while vinaigrette (high acidity) can be used for several months.
- Mustard: According to the U.S. Department of Agriculture, mustard can be used for a year after opening if stored in the refrigerator. According to Dr. Bryan Quoc Le, author of "Answering 150 Questions about Food Science ," mustard seeds contain a high amount of allyl isothiocyanate (the compound that creates the pungent flavor) which has natural antibacterial properties, thus preventing spoilage.
Source: https://kinhtedothi.vn/cho-gia-vi-khi-nao-khi-nau-nuong-moi-dung-cach.html
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