How To Season Your Proteins And Vegetables Differently

When cooking any dish, from a perfectly seasoned hot dog to a more intricately prepared ratatouille, correctly flavoring the food is the most crucial step in the process. The proper amount and method of seasoning can make flavors dance around the palate, but a poorly salted recipe can make you start wondering where the nearest McDonald's is. One thing many home cooks fail to realize is that enlivening meat the same way as your veggies can be a mistake, and it can result in a dish destined for failure.

To find out how to season proteins and vegetables, Foodie contacted Chef CJ Jacobson, the commander of the kitchen at Aba Miami. The California-influenced Mediterranean cuisine has to be salted to perfection to achieve the wow factor that puts Aba on the map, and Jacobson shared his expertise on the subject. In describing when the best time is to season meat Jacobson said, "Seasoning meat is usually, but not always, done before."

When discussing the appropriate time for beef specifically, Jacobson says, "Some steaks: 30 mins prior." A generous amount of seasoning on the steak will draw out the moisture from the surface of the protein, allowing it to attain a beautiful caramelization of the outside that enhances the taste and visual appeal. However, while beef benefits from being laced with flavor ahead of time, this technique doesn't lend itself well to fish.

Just as salting a steak well before cooking depletes the moisture from the surface, the same effect happens when preparing fish. While eliminating water content from beef contributes to an eye-catching sear, if fish is salted too far in advance, it can dry out. Jacobson recommends seasoning fish "a la minute and again at the end or upon turning sides." A la minute is a French term that means "by the minute." In this context, it implies the fish should be seasoned as it is about to go in the pan.

Perfect flavoring balances and elevates a protein, but under and over-seasoning can quickly turn a dish full of potential into an unappetizing travesty. As they often live in saltwater, some seafood is already loaded with sodium, and it would be a mistake to season it with a heavy hand. One particular delicacy that requires being judicious with the salt is octopus. Jacobson highlights this, noting, "It's easy to overseason octopus as 75% of its body is saltwater." Every piece of seafood takes special consideration regarding how much flavoring is appropriate. To the same degree, the best way to season vegetables is determined on a case-by-case basis.

From the delicate flavor of asparagus to bold, nutty Brussels sprouts, vegetables possess a wide range of textures and tastes. There are also dozens of ways to cook them, and the preparation method needs to be accounted for when applying seasoning. While explaining how to season them effectively, Jacobson said, "Vegetables it changes on every little thing: type of veg, technique, duration, desired outcome."

If you were roasting asparagus, adding salt and pepper just before it goes into the oven would be the way to go (you could even add a touch of cornstarch for a delicious crisp when making roasted vegetables). However, if you are cooking green beans, seasoning them with a salty brine 30 minutes to 4 hours in advance can be the best way to elevate the flavor. If you choose to blanch your green beans instead, you still want to salt the water to enhance the taste. 

Other veggies are elevated with various herbs and spices. Sometimes vegetables benefit from being seasoned after they are cooked. Every one of them is different, and figuring out the correct way to flavor them depending on the method of cooking can take some trial and error. While the process takes time and the ability to identify your mistakes, the result is perfectly seasoned veggies that can steal the spotlight on any plate.