Seasoning

Question: What is a tasty seasoning to put on salmon? What is a really good rub or seasoning to put on a salmon fillet? I had grilled, seasoned salmon at Wingers this weekend, and I'm addicted. I want to cook something like it at home, but don't know what seasoning to look for.

Answer: Grilled Salmon (or broiled) 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil DIRECTIONS Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Question: If you have taco seasoning mix do you still have to add spices like cumin, salt, pepper to the beef? Ok, im making tacos and i bought a taco seasoning mix, and was wondering if i still need to add salt or other spices to the beef before i put the seasoning mix in. The ingredients in the mix are: onion, potato starch, salt, and spices such as chili, pepper, oregano, cumin)paprika, and sugar. So what do you suggest?

Answer: You don't have to add anything, but you can--it's all a matter of personal taste. I like to add some cayenne pepper, because I like hot food, and I live in ohio, where nobody knows what hot means. :( I wouldn't add any salt--most mixes come pretty salty already.

Question: I want to start a new seasoning line. How do I approach a local supermarket about having it on their shelves? I always use my own seasoning and people always love the way my food tastes. The taste is all about the seasoning I use. So, I have an idea to start selling it. I know how I'll make it and present it. But I don't know the process. Will I need to go through department of health? Do I approach some local supermarkets to see if they would sell it? What should I do? Anyone knows the process?

Answer: The best person to talk to is Tony Tantillo. Today Tony Tantillo has a line of products that are sold in supermarkets, Nationwide. Tony Tantillo also appears on Television and Radio Nationwide. Tony Tantillo started out approximately 30 years ago, as a young kid, selling Produce, at The San Jose Flea Market, in San Jose, California. That is where I first met Tony, back in the days when I was buying things cheap, at the San Jose Flea Market because my income was not all that great back then. I often bought produce from Tony because he had the best prices. Tony Tantillo went from the San Jose Flea Market to Nationwide Celebrity. If anyone knows how to do it, Tony does. I recommend that you talk to someone who has actually done this successfully. Tony Tantillo is one of the very few people who have done this successfully. If you do a Google Search for Tony Tantillo you will be able to get his contact information. If you tell Tony what you want to do, he will probably be delighted to talk to you. Tony is a very friendly, outgoing guy. Tony likes to talk and tell you what he does to be successful. You can tell Tony, that Mike, his old customer from 30 years ago at The San Jose Flea Market sent you to him. EDIT: I see that one of the other responders wants you to get involved researching the food regulations with the FDA. DO NOT MAKE THAT MISTAKE!!!!!! Remember: That responder has never launched a product successfully!!!!!! Do not talk to anyone who has never launched a product SUCCESSFULLY!!!! There are many people out there who have tried and FAILED to launch a product successfully. Those people know how to fail at the task of launching a product, however they do not have the slightest clue of what is required to launch a product successfully. First: It will take you years of research to learn the food regulations sufficiently well so that you can actually apply them correctly yourself. You will get bogged down in trying to understand regulations and you will never get your product established. You need to hire people with that expertise. Do not get bogged down yourself. You have a full time job just getting your product on the supermarket shelves. A good source of people who will help you meet the food regulatons is the Food Science and Technology Department of any good Agricultural University. There are students who will do this a part of their class for credit. They will cost you little or nothing and you will give them valuable real world experience that they cannot get in the classroom. The students and their professors will do a much beter job at making certain that your product meets all of the regulations than you can. Do not get bogged down in those regulations yourself. You can learn food regulations or youi can launch your product, but you CANNOT do both. I cannot emphasize that enough. What you want to do is talk to someone who has actually done this (launched a product) successfully. There are very few people who have successfully established a product line on their own. That is done by large corporations in most cases. Tony Tantillio is one of the few people in The United States of America and even the world who has done this successfully. TALK TO TONY!!!!!!!! Do not listen to or talk to the people who have failed to launch a product successfully, which is most (99%) of them. They will just drive you down the path to failure rather than the path to success.

Question: How can I make the popcorn seasoning stick? I make the popcorn, sprinkle on the seasoning and shake it up. The seasoning all goes to the bottom. Anyone have any good ideas on how to get it to stick? Trying to stay away from butter. Thanks

Answer: Ironicaly I use a non stick butter spray to get my seasoning to stick.

Question: what kind of seasoning or marinade should i put on Grilled salmon? I'm not much of chef. I just started cooking at home since going out to eat every night can get to be quite expensive. I want to make grilled salmon on my george foreman grill. But i dont know what to use to marinade the salmon before i grill it, or what seasoning to put on it after it's grilled. Please help! Any suggestions will do.

Answer: salmon marinade canola oil soy sauce rice wine vinegar maple syrup asian chili paste or sriracha sauce asian five spice seasoning fresh garlic, minced fresh ginger, minced fresh scallions, minced combine ingredients - proportions to taste (but go easy on the five spice and chili paste). mixture should be like salad dressing. place salmon and marinade in a zip lock bag and coat salmon with marinade. allow salmon to marinade up to 4-6 hours then grill. have fun.

Question: If a recipe calls for Season Salt or Creole Seasoning, would it be ok to use Greek seasoning? I don't have Season salt or Creole seasoning. Nor do I have the ingredients to make it from scratch. I have Cavendar's Greek Seasoning, and I was wondering if it taste okay to use that instead. I'm making stew.

Answer: Yes, very. That's why I stick to herbs and spices that aren't mixed. It's so hard to be sure you have all the mixes. I make my own and then ignore recipes' requirements.

Question: When you go to the resturant, you can order seasoned fries? What is that seasoning? I love that seasoning and im having fries tonight, but homemade. What is the seasoning that they put on the french fries at resturants????

Answer: Copycat Red Robin Seasoning Recipe The Red Robin Restaraunt is famous for their gourmet burgers and fries. Their secret ingredient is this seasoning mix. 3 tablespoons salt 1 tablespoon instant tomato soup mix (Knorr tomato with basil works nicely) 2 teaspoons chili powder 1/4 teaspoon cumin 1/4 teaspoon ground black pepper makes: 1/3 cup 3 minutes 3 mins prep Copycat Lawry's Seasoned Salt Recipe This is an MSG-free copycat recipe for Lawry's Seasoned Salt. 2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch

Question: What is the best seasoning to use for a Christmas turkey? This is my first year to cook the turkey for our Christmas dinner. I want it to taste great, but have no idea what seasoning is best for turkey?

Answer: prepare the bird for the oven and take a sharp knife and make several ....5 or 6...small cross cuts in the skin and poke a clove into the center of the cross cut. also to bring out the great flavor of the meat add about 6 slices of canned pineapple in the cooking pan so the slices will be in the birds juices as it cooks, this will also bring out the flavor of the stuffing that you chose,,,,you will have alot of good remarks at the table !!!

Question: What is the best way to get powdered seasoning to stick to air-popped popcorn? I have been trying to use an air-popper rather than microvave popcorn. I have butter and caramel seasoning seasoning you are supposed to sprinkle on, but its not working. Anyone have any ideas or methods they have tried that worked to fix this problem?

Answer: I put the popped popcorn in a large paper bag (a grocery bag) and hold one of the sides and spritz in a few shots of non-stick cooking spray like Pam, into the bag while tossing the popcorn. It gives it enough moisture, but not many calories (probably 1 or 2) and then makes the dry seasoning powder stick to the popcorn. Toss in some powder while tossing the popcorn in the bag to evenly distribute.

Question: What is the thickener when you make taco seasoning? I made my own taco seasoning last week. I added the spices and everything and it smelt great, but the mince went really dry compared to the packaged seasoning. Are you supposed to add flour or some kind of sauce to bind it all together? Thanks! I did add water to my spices, but it still wasn't thick?

Answer: There are no rules and most of cooking is trial and error, even for the professionals. I commend you on making your own seasoning as it is healthier and free of the "extras" you don't want. Now to your question, if you need a thickener you have several alternatives available to you and the choice is yours and your tastes' as to which you will pick. They are as follows: flour(ap): you will need to make sure it is thoroughly cooked so as to not leave a pasty taste cornstarch: a good second choice but keep in mind when it is refridgerated it will become runny as the starch matrix pulls apart quicker than other forms when chilled; reheating the food item will tighten the matrix and re-thicken; there are less flavors imparted to the food with this thickener potato starch: can be a thickener but does not bind as well to give the binding gravy-like texture you will want arrowroot: a great thickener and can be purchased in any grocery store where the spices are; follow directions carefully when using as it will not require as much as the previous alternatives superfine cornmeal: not a good idea in this option as it will bulk up the meat too much and take away from the flavors you want tomato paste: this combined with one of the first 4 is a good choice as the added flavor with enhance the meat and seasoning and produce a rich gravy that's robust and not too wet (the extra lycopene can't hurt either) egg yolks: have been used for thousands of years and are difficult to prevent from coddling in the cooked food if you haven't tried this method (not recommended because of the taste imparted either) dijon mustard: Not recommended for mexican dishes chocolate: as in bittersweet, works well in most mexican dishes and can be exotic and great in the meat; chocolate and chilis are the main ingredients in the mexican gravy, mole pepper(s): roasted and pureed will add a pleasing and familiar taste and they don't have to be hot either; poblanos will work best but you could use red bells, green bells, cubanella, anchos, jalapenos, serranos or any other you can come up with (note: if you don't want the hassle of roasting them you could steam them until soft and pass them through a blender until smooth and these along with the tomato paste and/or chocolate would be my preferred choice for taco meat!) I hope I was helpful and everything works out good...and you can refridgerate the meat that you already made and doctor it tomorrow if you'd like. Have fun and keep experimenting! Happy Halloween, too!

Question: What is the recipe for the old fashioned popcorn seasoning used in theaters 20 years ago.? The seasoning is orange in color and has that unique theater taste. I know that popcorn is sometimes popped in coconut oil, however, how to pop it is not the question. I simply want the recipe for the old fashioned seasoning. I have looked on both the popcorn isle and the spice isle in the grocery store and have not found it.

Answer: they just use salted butter mark k

Question: How to make cucumbers and vinegar with seasoning salt? I have seasoning salt with garlic and white vinegar and some cucumbers how do i prepare the vinegar and cucumbers for best taste?

Answer: just use the vinegar and regular salt omit the garlic and seasoning salt....at least that's the way we make them in the south. Let sit to wilt the cucumbers, we also add raw onions sliced in rings....delicious

Question: What is a good alternative for italian seasoning? I'm makig a recipe of Stuffed Shells, stuffed with cottage cheese and spinach, says to use italian seasoning which i don't have. Any suggestions?

Answer: Garlic clove and oregano

Question: What was the seasoning on this amazing chicken I had? My husband and I went to a restaurant over the weekend and I got this salad that had grilled chicken breast in it. The chicken was seasoned with something sweet. The seasoning on the cooked chicken was dark brown. Any ideas? I'd like to make it at home. Thanks. My husband is guessing it's souvlaki but not sure. I might call them or just ask next time we go back there.

Answer: perhaps a sweet balsalmic reduction, caramel, Teriyaki sauce, Soy sauce,

Question: What can you do with leftover ramen noodle seasoning? when I have ramen noodles I don't use the whole seasoning packet, what else can I do with the stuff? is it good on ice cream?

Answer: Mix it with the water you add to mashed potatoes for a different flavor. Try to make gravy with it by boiling it with a small amount of water. Make a very small batch of soup stock.

Question: Question about 7 Layer Dip? Is the taco seasoning supposed to mixed with the sour cream or the refried beans? I've found recipes where the seasoning is either mixed in with the sour cream or mixed in with the refried beans or bother? Also, could you please list for me the 7 usual ingredients used in a classic 7 Layer Dip and the order by which they should be spread into the dish?

Answer: This is only one variation. I chose it because it explains to put the taco seasoning in with the beans. There are no set recipes when it comes to this dip. I add black olives, diced tomatos etc.... Fantastic Seven Layer Dip 1 (16 ounce) can refried beans 1 (1 1/4 ounce) package regular taco seasoning mix 8 ounces sour cream (low-fat is okay) 8 ounces prepared guacamole (store-bought or home-made) 1 cup shredded four-cheese Mexican blend cheese or cheddar cheese (is fine) 1 cup mild salsa 1 (4 ounce) can diced green chilies 1/3 cup sliced green onions 16 ounces tortilla chips In a small bowl, combine beans and the taco seasoning mix. Spread the bean/taco mix evenly over the bottom of an 8-inch square serving dish. Layer with the sour cream, then the guacamole, then the shredded cheese, then the salsa, then the chiles and last, the green onions. Serve with lots of tortilla chips-- delicious!