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When I was just starting out in the kitchen,spicesintimidated me quite a bit.
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Even when I was following the measurements in a recipe, the final product would sometimes be disappointingly bland.
But I was hesitant to ever add extra.
You don’t salt your food.
Salting is extremely important because it does so much for food, Zuccarello explains.
Which brings us to…
2.
You aren’t using the right amount of salt.
If you’re not sure if your water is salty enough, taste it!
If it makes your lips purse, then you’re good to go.
Start small and work your way up.
Work with a teaspoon at a time and be sure to taste with every addition.
(BTW, here’swhy cooks suggest kosher salt over regular table salt.)
Just be sure that you’re not salting somethingtoofar ahead of time.
You always use black pepper.
Black pepper is great for a lot of reasons.
You only use pre-ground spices.
“Grinding releases the volatile compounds that give the spice its flavor and aroma.”
Your spices are super old.
“The longer a spice is stored, the more compounds disappear,” he explains.
The fresher the spices, the more flavorful they will be.
The weaker it smells the weaker it will taste.
You’re not letting the spices cook.
So when you’ve got the option to, be sure to cook the spices before anything else.
You’re not tasting as you go.
The only way toreallyknow what a dish needs is to taste it.
And then you’ve wasted all that time you might’ve used to remedy it.
Also, feel free to go off-recipe.
The measurements of spices that one calls for might be too much or too little satisfy your tastes.
Season a little bit at a time, taste after each addition, and adjust accordingly.
You’re the one cooking, so go ahead and make the dish your own.
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