But, have you ever wondered why seasoning before cooking works so well? It's all about the chemistry of flavor - when you season your meat before cooking, the seasonings have time to penetrate the meat, creating a more complex flavor profile. This is especially true for tougher cuts of meat, which can benefit from a good marinade to tenderize them.
On the other hand, seasoning after cooking can be beneficial for delicate fish or vegetables, which can be overpowered by strong seasonings. In this case, a light drizzle of herbs and spices after cooking can add a bright, fresh flavor to your dish. So, you see, it's all about balance and timing!
Now, you might be thinking, "But what about grilling or pan-frying - do I season before or after?" Well, my friend, it's a good idea to season your meat just before cooking, so the seasonings can caramelize and create a delicious crust on the meat. And, if you're feeling extra fancy, you can always add a finishing touch of fresh herbs or lemon juice after cooking.
Heat, Spice, and Everything Nice – A Comparison of Seasoning Techniques
