How do you season your food?
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I have a full spice shelf, an herb garden, and I use a lot of vinegar. My favorite right now is sherry vinegar, but we also have balsamic, red wine, rice wine, apple cider, and malt vinegar.
Also, when it counts I use olive oil, sesame oil, butter, or bacon grease. I include the fats with the seasoning because they really do add to the flavor, and help carry the spices. A tablespoon of oil in a dish for four people is only 30 calories per serving.0 -
spongebobelaine wrote: »I'm right now just using black pepper and salt. I have tried some dried herbs but I really can't taste anything.
Any low calorie seasoning you can think of?
Thanks very much
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lemon juice with S&P0
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Salt, pepper and lots of different spices. Trial and error. Some spices are much more flavorful than others so it might take some time to find some good ones.0
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Here's a DIY spice blend to make your own Mrs. Dash.
http://www.food.com/recipe/mrs-dash-seasoning-20729
If a spice isn't doing it for you try double next time.
I put a little fresh crushed garlic in nearly everything savoury.0 -
Some other options I like: Vinegar (there are various types with different flavors), citrus juices (not just lemon, but also lime or orange), prepared mustard (most are low in calories - check the label), smoked paprika, flavorful low-sodium broth, cumin/turmeric, chopped pickles, hot peppers (milder ones if you're not up for major heat), even unsweetened cocoa powder (in tomato-based sauces as well as with sweeter things), onions that have been slowly browned in a heavy pan.
Oven-roasting veggies gives them a richer flavor on their own, too, if you let them get a little browned.
You can also check into the characteristic spice blends that go with various national cuisines. Pick up a cookbook (even at the library) and check out what makes Mexican food taste Mexican, or Italian food taste Italian. Indian cooking has a rich tradition of spices, and the Asian cuisines have their own flavors.
Get spices/herbs at a bulk food or health food store so you can get smaller quantities to try, and they're usually fresher, too. Or try fresh herbs from the market, and grow your own if you decide you like them.
I like to make a fake Asian peanut sauce with PB2 peanut butter powder, maybe a bit of toasted sesame oil, rice vinegar and soy sauce, and use it on veggies. I'd add chopped garlic, chopped green onions, and/or fresh ginger if I had some on hand, and often add hot sauce.1 -
My favorites are lemon pepper and italian blends.0
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Creole, garlic, salt, pepper, onion, cumin, tumeric, ginger, chili powder, italian seasoning, cilantro, and smoked paprika are all staples in our home. The garlic goes in EVERYTHING! !0
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Garlic salt, onion powder, italian seasoning and cumin are my favorites.0
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Toasted cumin seeds, smoked paprika, toasted pine nuts/sesame seeds/sunflower seeds (not a seasoning but add a lot of flavor for low calories), lots of fresh chopped herbs are some of my favorites. Japanese rice seasonings are fun, and are also great on salads. Almost anything benefits from a squeeze of lemon (or a dash of balsamic) and some salt. And for summer I absolutely love a simple dressing of sumac, pomegranate molasses, lemon juice, olive oil, mint, salt/pepper. Olive oil has fat but is so good for you so I drizzle it on lots of things at the end!!0
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Thanks all your reply!you are all good cook! I should experiment a bit with different spices0
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My go to's for everything are salt, pepper, garlic powder, and onion powder and trader Joes everyday seasoning0
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Flavor God seasoning, it's a bit expensive but I use it on everything! Sometimes keeping it simple with pepper & salt is nice as well.0
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Penzey's is a spice/seasoning shop, I love them. They have LOTS of seasoning mixes and quite a few are salt free. If there isn't a store near you they have a website you can mail order from.0
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roll around in some vegetable oil, then some bread crumbs mixed in with flavor god seasonings (they are sooo good) then bake!0
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cwolfman13 wrote: »It depends on what I'm making...I have a whole cupboard dedicated to spices and herbs. What I use depends on what the dish is supposed to taste like.
This. Totally...I even have some masala dabbas put together for cuisines that use more spices. That way I can find everything in one spot. However, when you need a quick hit of flavor you can't really go wrong with some lemon or lime juice. I always have lemons and limes in the house, even if I have nothing else. lol.0 -
How old are your spices? If they've been sitting around open for 6 months or more, a lot of their potency has faded. I use dried basil, thyme, oregano, and rosemary frequently, and they're plenty flavorful (though different and less enjoyable than fresh, IMO). If it's a spice I don't need much of and won't use again in the foreseeable future, I'll buy a small amount from the bulk section of my grocery store.1
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It really depends on what you're cooking.
Beef - salt, pepper, montreal steak spice and w. sauce. Sometimes garlic and cumin. If I want it spicy, I add cayenne pepper.
Chicken - olive oil, salt, pepper, and garlic. Rosemary is good too. Sometimes just salt and lemon if I want a simple chicken breast.
Vegetables - olive oil or butter, oregano and garlic, depending on the veggie.
It doesn't have to be complicated, look up a few recipes and do some experimenting0 -
Schilling Grill Mates Mojito Lime, Herbes of Provence, Worcestershire sauce, Organic Adobo, Simply Asia Sweet Ginger Garlic or Garlic Sensations0
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I like Clubhouse red peppers and garlic seasoning shaker0
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