10 Tips On Proper Herb And Spice Cookery

If you're new here, you may want to subscribe to my RSS feed. One advantage of subscribing to RSS feeds is that you don't have to constantly re-visit this site to check for updates within specific sections you might be interested in because your browser or Feed reader will do this for you automatically on a regular basis plus you can even get email notification. Thanks for visiting!

Simple rules in herb and spice cookery must be observed for more satisfying results.

1. Begin experimenting with herbs and spices sparingly un­til you learn what they can do for food. Their effect can be subtle and elusive, but if used with a heavy hand, they can be overwhelming.

2. Herbs and spices contain volatile flavors which are lost if they are kept too hang. Buy them in small quantities and keep them tightly covered at all times.

3. Start with about 1/4 teaspoon dried herbs in a dish for four people. When using fresh herbs, use about three to four times this quantity.

4. Cutting, crushing or mincing fresh herbs bring out the volatile oils and true flavors.

5. For foods which are not to be cooked such as vegetable juices, add herbs well in advance — even overnight — of serving time. The herbs may be tied in a cheesecloth bag and removed from the juice just before serving.

6. For a quickly cooked dish or for a salad, moisien the herbs first with a little milk, unsalted butter, lemon juice or oil, and add to the prepared dish. Allow the salad to stand for about 1/2 hour before serving.

7. For dishes cooked a long time like soup and stews, add herbs during the last hour of cookery.

8. Until one is accustomed to using herbs and spices in cookery, one may wish to try a few at a time. The following might be used as a "starter shelf.

Herbs — basil, bay leaf, chives, marjoram, mint, parsley, rosemary, sage, savory and thyme.

Spices — cinnamon, cloves, curry, ginger, dry mus­tard, nutmeg, paprika and pepper.
Flavoring extracts — almond, lemon, maple, orange, peppermint and vanilla.

9. Meat, poultry, fish and eggs can be flavored by'the following herbs and spices:

Beef — bay leaf, lemon juice, marjoram, dry mus­tard, mushrooms, nutmeg, onion, green pepper, sage, thyme, currant or grape jelly.

Chicken or turkey — basil, bay leaf, lemon juice, marjoram, onion, pepper, rosemary, sage, sesame seeds, thyme, cranberry sauce.

Lamb — curry, garlic, mint, onion, oregano, parsley, rosemary, thyme, mint jelly, broiled pineapple.

Pork — garlic, lemon juice, marjoram, sage, apple­sauce, spiced apples, cranberries.

Veal — bay leaf, curry, dill seed, ginger, marjoram, oregano, summer savory, currant jelly, broiled apricots or peaches.

Fish — bay leaf, curry, dill, garlic, lemon juice, mush­rooms, mustard, onion, paprika, pepper.

Eggs — basil, chives, curry, mustard, parsley, green pepper, rosemary, diced tomato.

10. Vegetables can be enhanced by the following herbs and. spices:

Asparagus — lemon juice, caraway, unsalted chopped nuts.

Green beans — dill, lemon, marjoram, nutmeg, onion, rosemary, slivered almonds.

Corn — chives, parsley, green pepper, pimiento, to­mato.

Peas — mint, mushroom, onion, parsley, green pep­per.

Potatoes — chives, mace, onion, parsley, green pep­per.

Squash — basil, ginger, mace, onion, oregano. Sweet potatoes — cinnamon, nutmeg, brown sugar. Tomatoes — basil, marjoram, oregano, parsley, sage.

Note: Always add a dash of sugar while cooking vegetables to bring out flavor.

Article copyright BookOfTips.Blogspot.Com - Find helpful tips that can help you with your daily activities. All rights reserved. No part of an article may be reproduced without the prior permission.

10 Tips On Proper Herb And Spice Cookery - Related Tips / Tricks / Hacks

If you enjoyed this post Subscribe to our feed

No Comment

Post a Comment