What Can You Use Instead of Old Bay Seasoning?
By Flavor Seed
Tidewater is our organic stand-in for Old Bay — celery, paprika and pepper, with all thirteen ingredients named on the label. Here is how to swap it on shrimp, crab,...
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How Do You Season a Ham?
By Flavor Seed
A ham is already cured and salted, so the job is the outside, not the inside. How much rub per pound, when to glaze, and which blends do what.
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Dry Rub vs. Marinade: Which One Should You Use?
By Flavor Seed
Use a dry rub when you want a crust, and a marinade when you want to soften something lean or thin. Here is what each one actually does, how long...
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How Do You Season Meatloaf?
By Flavor Seed
Season meatloaf from the inside out, about 1 tablespoon of salted blend per pound mixed into the meat. Glaze is a topping, not a fix.
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How Do You Season Collard Greens?
By Flavor Seed
Collard greens are seasoned in the liquid, not on the leaf. How much smoky seasoning per four cups of pot liquor, what a ham hock was actually doing and how...
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How Do You Season Soup?
By Flavor Seed
Season soup in three passes: aromatics in the fat at the start, dried herbs and seasoning blends in the middle while it simmers, and salt plus a splash of acid...
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How Do You Season a Brisket With a Coffee and Cocoa Rub?
By Flavor Seed
A coffee-and-cocoa rub builds a bark that salt and pepper cannot. How much to use per pound, when to season the night before, and how to cook a brisket that...
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How Do You Season Deviled Eggs?
By Flavor Seed
Season deviled eggs in the yolk filling, not on top. For a dozen eggs, mash the 12 yolks with 1/3 cup mayonnaise, 2 teaspoons yellow mustard, a teaspoon of seafood...
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How Do You Season Cornbread Dressing?
By Flavor Seed
Season it through the broth, not the crumbs. For a 9x13 pan, whisk 2 to 3 teaspoons of poultry seasoning, a teaspoon of rubbed sage and plenty of black pepper...
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How Do You Season Mac and Cheese?
By Flavor Seed
Season it in three places: the pasta water, the sauce while it is still loose, and the crumb topping. Most of it belongs in the sauce — about a teaspoon...
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How Do You Season Shrimp? Boiled, Cocktail, and a Low-Country Boil
By Flavor Seed
Season the water, not just the shrimp. How much Tidewater per gallon and per pound, a shrimp cocktail worth making, a low-country boil that feeds twelve, and when to flip...
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How Do You Season Prime Rib?
By Flavor Seed
Season prime rib with salt, pepper and garlic the day before, about a teaspoon per pound, then roast low at 250°F and finish at 500°F. Montreal-style or plain.
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How Do You Season a Pork Butt for Pulled Pork?
By Flavor Seed
About a tablespoon of rub per pound, pressed on everywhere including the underside, the night before you cook. Here is the full method for a pork butt, what belongs in...
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How Do You Season Brussels Sprouts?
By Flavor Seed
Season Brussels sprouts with salt, pepper and garlic, oil, and a hot 425°F oven, cut side down. Amounts per pound, smoky or Cajun blends, and quick fixes.
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