How much to add? There is no set rule or formula for adding seasoning and flavoring to foods. The freshness of herbs and spices will influence how much should be added, and evaporation of liquid during heating will concentrate what is already present.
When substituting dried herbs for fresh, the general rule is to use about one-third the amount of fresh herbs because the flavor of dried herbs that have not become stale is generally more intense. If tested recipes are available, they should be followed. If there is no recipe, start by adding 1/4 teaspoon of spice (or 1/8 teaspoon for chili, cayenne, or garlic powder) for every pound of meat or pint of liquid like soups and sauces. Flavor-test and add more seasonings as desired. It is always easier to add then to subtract, and because it is important not to overpower other ingredients in a dish, it pays to be cautions. Successfully prepared foods have well-balanced flavors that are complementary.
When to add? Seasonings should be added to prepared foods early enough in the cooking to release their flavor, but not so soon that their flavor is lost. Most seasonings (especially ground) are added near the end of the heating period, while a few (whole or lightly crushed) need more time to release their flavors and aromas to blend with the other ingredients. Foods tend to better retain the flavor of seasonings and flavorings if their surfaces are partially cooked and therefore permeable to what is added. This stage is commonly referred to by professional chefs as sweating. Delaying the addition of seasonings and flavorings is particularly true for salts, which tend to shrink meats if they are added too soon. Flavor retention is influenced by the length of the heating and the final temperature attained. Experience may well be the best teacher.
