The power of seasoning in food: how and when to do it?

Talking about seasoning means thinking of salt and spices, but also about how and when to use them, because these moments are crucial for adding flavor to food and achieving a complete turnaround.Seasoning is simply about enhancing flavors, and the main seasonings we use are salt, pepper, sugar, and many other spices and herbs that can elevate food if added at the right cooking moment.The timing of when we add them is important; for example, when it comes to using salt, it is a fact that it slowly penetrates food when it is cold. This is why adding salt at the beginning of cooking is the most common way to season food, as it ensures time to permeate the food and season it thoroughly. Now, what happens when you do it at the end of cooking? The flavor result will be completely different, as it is likely to leave a more concentrated surface layer that will be immediately felt on the tongue.To learn more about the art of seasoning with salt, spices, and herbs, we consulted the chef coordinator at kiwilimón, Yamilette González, and this is the wisdom she shared with us on the subject.Meats: chicken, pork, or beefIf you are cooking meat in a broth, it is important to season from the beginning of the cooking process so that the salt gradually absorbs into the meat, whether it is pork, chicken, or beef. Although salt is the star, use herbs like cilantro, thyme, parsley, bay leaf, or mint, in the case of chicken, which are herbs that have a mild and subtle flavor, and pair well with white meats, in addition to being perfect for broths as well.If the meat is going to be cooked on a grill, it is best to add salt 5 minutes before cooking, and it is important to use coarse salt and peppers, which you can choose depending on the cut, using pink pepper or allspice, for example.Another type of seasoning for grilled or slow-cooked meats is a rub, which should be applied to the meats one hour before cooking. The rub is a combination of spices that enhance the flavors of the meat and usually includes paprika, garlic powder, sugar, onion powder, pepper, and in some cases, vinegars.When is salt added to pasta?In the case of pasta, salt is always added when the water comes to a boil. Preferably use fine salt, so it dissolves well, and there is no need to add onion or anything else in that first cooking, just the salt. Once the pasta is cooked, the best thing you can use to season it in the second cooking is butter or good olive oil, and this is where you can add other seasonings, such as Knorr Swiss, guajillo chilies, fried garlic, and chili flakes.How do I season rice?In the case of rice, the typical Mexican rice can be seasoned with cilantro if it is white, but always remember to add it in the last 10 minutes of cooking; if your rice is red, you can use epazote or parsley, if it is green. Chef Yamilette González recommends always using fresh herbs.FishTo season fish, use fine salt and spices like rosemary, dill, thyme, fennel, marjoram, sage, and epazote, but use them sparingly so as not to overpower the flavor of the fish. Another perfect seasoning for fish is garlic powder.Remember that herbs for seasoning should always be added at the end of cooking, in the last 10 minutes, especially to ensure those flavors do not become too strong and overpowering, as that is not the goal.Some final considerations:If the preparation contains dairy, then it will absorb flavors more.The best dried spices are thyme, rosemary, and dill.Be careful with quantities when using coarse salt, as it will be very different from fine salt.And if you've already added too much salt, don't forget to check out these four tips for reducing saltiness in food.