- Something, such as a spice or herb, used to flavor food. Also called seasoner.
- The act or process by which something is seasoned.
seasoning
Did you mean: seasoning, season (in meteorology, astronomy), curing, Seasoning (slave), Wood drying, Cast-iron cookware
Dictionary:
sea·son·ing (sē'zə-nĭng)  |
| Banking Dictionary: Seasoning |
Aging of a mortgage, loan, or securities expressed as elapsed time since origination. Mortgage loans that have a satisfactory payment record of at least one year, known as Seasoned Loans are more easily sold in the Secondary Market to investors than loans with payment characteristics that have not been established.
| Food and Nutrition: seasoning |
Normally used to mean salt and pepper, but may include any herbs, spices, and condiments added to a savoury dish.
| Food Lover's Companion: seasoning |
Ingredients added to food to intensify or improve its flavor. Some of the most commonly used seasonings include herbs (such as oregano, rosemary and basil), spices (like cinnamon, nutmeg, cloves and allspice), condiments (such as Worcestershire sauce, soy sauce and mustard), a variety of vinegars and-the most common of all-salt and pepper.
| Architecture: seasoning |
1. The drying of wood, either in air or in a kiln.
2. The curing or hardening of concrete.
| Word Tutor: seasoning |
IN BRIEF: An herb or other accompaniment to food that brings out flavor.
It is a wonderful seasoning of all enjoyments to think of those we love.
— Jean Baptiste Moliere (1622-1673), French playwright, from Le Misanthrope.
| Wikipedia: Seasoning |
For other uses, see Seasoning (disambiguation).
Seasoning is the process of imparting flavor to, or improving the flavor of, food.[1]
Contents |
General meaning
Seasonings include herbs, spices, and all other condiments, which are themselves frequently referred to as "seasonings". However, Larousse Gastronomique states that "to season and to flavour are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.[2] Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, kosher salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor. Other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other.
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked.
In some cultures, meat may be seasoned by pouring sauce over the dish at the table. A variety of seasoning techniques exist in various cultures.
Oil infusion
Infused Oils is another method of seasoning. There are two methods for doing an infusion — hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated.
Escoffier
In Le Guide culinaire,[3] Auguste Escoffier divides Seasoning and Condiments into the following groups:
Seasonings
- Saline seasonings—Salt, spiced salt, saltpeter.
- Acid seasonings—Plain vinegar, or same aromatized with tarragon; verjuice, lemon and orange juices.
- Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
- Saccharine seasonings—Sugar and honey.
Condiments
- The pungents—Onions, shallots, garlic, chives, and horseradish.
- Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire, Baron Green Seasoning, Harvey, ketchup, etc. and American sauces such as chili, Tabasco, A-1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
- Fatty substances—Most animal fats, butter, vegetable greases (edible oils and margarine).
See also
References
- ^ The Oxford English Dictionary, 2nd Edition (1989)
- ^ Larousse Gastronomique (1961), Crown Publishers
(Translated from the French, Librairie Larousse, Paris (1938)) - ^ Auguste Escoffier (1903), Le Guide culinaire, Editions Flammarion
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
| Translations: Seasoning |
Dansk (Danish)
n. - krydderi, smagstilsætning
Français (French)
n. - (Culin) assaisonnement, séchage, avinage, vieillissement en fût
Deutsch (German)
n. - Gewürz, Würze
Ελληνική (Greek)
n. - καρυκεύματα
Português (Portuguese)
n. - tempero (m), treino (m), aclimatação (f)
Русский (Russian)
естественная сушка, кондиционирование (продуктов), приправа, специи, пикантность
Español (Spanish)
n. - especia, condimento, aderezo
Svenska (Swedish)
n. - krydda, kryddsättning, smaktillsats, smaksätting, lagring, torkning
中文（简体）(Chinese (Simplified))
调味品, 调料
中文（繁體）(Chinese (Traditional))
n. - 調味品, 調料
한국어 (Korean)
n. - 조미료, 재미를 돋우는 것, 단련
日本語 (Japanese)
n. - 調味料, 趣を添えるもの, 乾燥
العربيه (Arabic)
(الاسم) ألتابل ( كالفلفل)
עברית (Hebrew)
n. - תבלין, תיבול
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| Best of the Web: seasoning |
Some good "seasoning" pages on the web:
 American Sign Language commtechlab.msu.edu |
Did you mean: seasoning, season (in meteorology, astronomy), curing, Seasoning (slave), Wood drying, Cast-iron cookware
Copyrights:
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Banking Dictionary. Dictionary of Banking Terms. Copyright © 2006 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved. Read more |
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| Thesaurus. Roget's II: The New Thesaurus, Third Edition by the Editors of the American Heritage® Dictionary Copyright © 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Architecture. McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc. All rights reserved. Read more |
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| Word Tutor. Copyright © 2004-present by eSpindle Learning, a 501(c) nonprofit organization. All rights reserved. eSpindle provides personalized spelling and vocabulary tutoring online; free trial. Read more |
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| Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Seasoning". Read more |
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| Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved. Read more |
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Mentioned in
- salt
- dry kiln
- seasonage
- Spanish paprika (mild seasoning)
- seasoner
- season check (materials)
- water seasoning
- bentoo no tomo
- seto fuumi
- spice (food engineering)
- Cajun seasoning; Cajun spice seasoning (culinary)
- bay leaf
- chili powder
- curry leaf
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