Unseasoning

Unseasoning is a culinary term that refers to the process of removing seasoning from food. This is typically done to alter the taste of a dish that has been over-seasoned, or to prepare ingredients for a recipe where specific seasonings are to be added later. While not as common as the act of seasoning, unseasoning serves a corrective purpose in cooking.

Methods of unseasoning vary depending on the food item and the type of seasoning. For instance, if a soup is too salty, a common technique is to add a potato or a piece of bread to absorb some of the excess salt. These absorbent items are then removed. In some cases, diluting the dish with water or unsalted broth can also help to reduce the intensity of an over-powering seasoning. For solid foods, rinsing or soaking might be employed, though this can also lead to a loss of flavor and nutrients.

Unseasoning is generally considered a remedial step rather than a standard cooking technique. It is often employed by home cooks and chefs alike when a dish's flavor profile has gone astray due to an excess of salt, spice, or other flavorings. The goal is to bring the food closer to a neutral or desired flavor state before proceeding with further cooking or serving.