Extra seasoning before or after cooking?

[Anonymous No.20227416]

I salt the chicken well before cook time, but what do you guys do for additional seasoning methods? When I add garlic powder/onion powder/smoked paprika etc before I put it in the oven I don't taste it much. Do you guys put additional season on when you're cooking it, or afterwards? Should I cake the chicken up with it?

[Anonymous No.20227420]

It depends on what seasoning you're using. A lot of seasoning mixes are meant to be exposed to heat and taste subpar if eaten raw/seasoned after cooking. Before experimenting with different seasoning methods, just try using a lot more seasoning.

[Anonymous No.20227426]

salt meat at least one hour too cooking, then spices and herbs during cooking is my usual protocol

[Anonymous No.20227429]

>>20227416
No spices other than salt. Sear your thighs on high before ovening them oy vey

[Anonymous No.20227433]

>>20227429
dont even bother, just dry them with paper towels, season the fuck out of it, preheat to 425 and fucking send it

[Anonymous No.20227439]

>>20227416
Salt actually changes the meat on a molecular level to make it more tender. Protein structures and shit that I could probably have recited ten years ago when Good Eats and America's Test Kitchen were all the rage. Hence things like curing, brining, and marinating (well the last one uses acid, but I've never seen anyone not use salt in their marinade).

The other dry spices will probably scorch and not add too much. What you would need, depending on what you're cooking, would be fat or alcohol. Some tasty hydrocarbons (aw shit, I could've recited the actual term years ago) bind with different things, so there's basically water-soluble, fat-soluble, and alcohol-soluble. There's no air-soluble so you're probably just degrading the dry spices' flavor without really integrating it into that protein sponge.

This is also why people would incorporate into the batter the spices if they're frying, because heat adds flavor to the meat with the malliard reaction (browning) but will kill the delicate ones in spices.

I dunno, you could just make a compound butter and spread it under the skin. Something like Kerrygold salted, some chopped garlic, balsamic, smoked paprika, and stone-ground mustard with dealer's choice on the rest.

[Anonymous No.20227477]

Extra seasonings on potatos/onion, that always works out.... Clarified butter sear on salted chicken thighs. Oven at 410ish for 35-40mins

[Anonymous No.20227483]

>>20227439
Hmmm. Fat + extra seasonings (I almost always just do paprika, garlic, onion, pepper) = good.
Extra seasoning on meat while cooking without coating/marinade= bad
You have given me much to ponder.

[Anonymous No.20227492]

>>20227416
Make deep cuts on the chicken and rub the spices inside. Picrel is tandoori chicken, you can see they use this method. Also you can cut holes and push herbs and garlic inside.

[Anonymous No.20227504]

>>20227492
I do that with breasts, but I'll try it with thighs. It would get really dirty though. I'd be touching so much stuff with chicken hands.

[Anonymous No.20227506]

>>20227433
This anon fucks

[Anonymous No.20227549]

>>20227504
Yup it's super messy. Next time you are at a dollar store, grab some cheap disposable "food grade" gloves. I got a 50 pack for $2, because I was sick of greasy chicken hands

[Anonymous No.20227552]

>>20227483
If you're grilling or frying then you want to protect your seasonings. Baking is kind of the middle zone where you have to gauge what's too dry, and easiest way would just be to chuck everything in a ziplock overnight. Salt, seasoning, wine, whatever. The idea is that the salt is forcing its way into the meat so the other guys can come along (also wine, mustard, vinegar, lemon or lime juice have acidity which can work its way in through a different mechanism)
With skin-on breasts or dark meat it'll have its own fat to give you more leeway, but skinless chicken breast really needs to have an eye kept on it in.

[Anonymous No.20227563]

>>20227429
>No spices other than salt.
What the fuck is wrong with you?

[Anonymous No.20227781]

>>20227416
>I add garlic powder/onion powder/smoked paprika
Stop using normie seasonings and your food will taste much better

[Anonymous No.20227786]

>>20227420
>just try using a lot more seasoning.
Brown hands typed this

[Anonymous No.20227791]

>>20227563
Imagine actually tasting food.

[Anonymous No.20227915]

>>20227416
Before and after, use this Tony's stuff.

[Anonymous No.20227980]

>>20227416
i season my tongue, not my meat