How to season like a chef

Why food tastes flat

Most home cooking that tastes flat is missing one of three things: salt, acid or heat. Learn to taste for each, and you can rescue almost any dish.

Salt: early, and a little at a time

Salt does more than make food salty. It brings out the flavour that is already there.

• Salt early. Salt added at the start seasons food all the way through — meat, cooking water, onions as they soften.
• Salt in small amounts. You can always add more; you cannot take it out.
• Remember the salty ingredients. Stock, soy sauce, miso, cheese and olives all add salt. Taste before adding more.

Acid: the finishing touch

A squeeze of lemon, a splash of vinegar or a spoon of yoghurt at the end makes flavours brighter and lighter.

If a soup or stew tastes heavy or dull, try a little acid before reaching for more salt. Often that is all it needs.

Heat: a little warmth

Black pepper, chilli or a pinch of smoked paprika adds warmth and depth. It does not have to make food spicy — just enough to wake it up.

Taste as you go

Taste at every stage, not just at the end: after the onions soften, after the liquid goes in, and before serving. Use a clean spoon each time.

A simple fixing guide