I got a new spice rack from my grandparents?!
but i've never cooked with anything other than salt pepper and garlic powder!. I don't want to mess up our foods but i want to use my spices any idea's on what spices go with what foods
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Answers:
Oregano & Basil go with any Itallian or Tomato dish!.
Rosemary goes with roasted meats like lamb or chicken!.
Sage & Thyme go with any poultry like chicken or turkey!.
Garlic, Onions, Chives, Leeks, are all in the onion family!.
Sometimes they are used dried or in flavoured salts!.
Mint is good with lamb, or to enhance peas or potatoes!.
Parsley is mostly used as a garnish, to counter garlic breath!.
Paprika or Cayenne are in the pepper family to add heat to meats!.
Cinnamon, Nutmeg, Mace, etc!. go with custards & baked goods!.Www@FoodAQ@Com
Rosemary goes with roasted meats like lamb or chicken!.
Sage & Thyme go with any poultry like chicken or turkey!.
Garlic, Onions, Chives, Leeks, are all in the onion family!.
Sometimes they are used dried or in flavoured salts!.
Mint is good with lamb, or to enhance peas or potatoes!.
Parsley is mostly used as a garnish, to counter garlic breath!.
Paprika or Cayenne are in the pepper family to add heat to meats!.
Cinnamon, Nutmeg, Mace, etc!. go with custards & baked goods!.Www@FoodAQ@Com
All of the above suggestions are good, but they all involve you to get up off your seat and do something, which you obviously are trying to avoid!. I will give you some basics, but recommend that you go the library, ya know, the big place with a buncha books!? and get Julia Child's book, "The Art of cooking, or the Joy of Cooking, or any of about a million other cookbooks!. They even have books just about seasonings, which is what you will call them when you have about 250 in your cabinet!. Buy them loose so they don't go bad before you can use them!.
Anyhow, a good rule of thumb, is that for Italian dishes, you can always add: Oregano, Basil, Marjoram, Onion, Garlic, both powder and salt, a little ground cumin, maybe some ground cloves, a little cayenne, some paprika, some thyme, and lemon pepper!.
Mexican: Many of the above plus some cumin, more chili powder, parsley, lots of cilantro, more garlic, onion powder
French: Thyme, basil, shallots, cream, white pepper, green peppercorns, pearl onions, etc!.
Basically, add powders in the beginning of the cooking, green leafy things at the end as they have a tendency to get bitter if cooked too long!.
You almost can't screw up stuff with seasonings, everything can be repaired, even too much salt! You have to learn about how to fix that problem though, I'm not telling you everything!Www@FoodAQ@Com
Anyhow, a good rule of thumb, is that for Italian dishes, you can always add: Oregano, Basil, Marjoram, Onion, Garlic, both powder and salt, a little ground cumin, maybe some ground cloves, a little cayenne, some paprika, some thyme, and lemon pepper!.
Mexican: Many of the above plus some cumin, more chili powder, parsley, lots of cilantro, more garlic, onion powder
French: Thyme, basil, shallots, cream, white pepper, green peppercorns, pearl onions, etc!.
Basically, add powders in the beginning of the cooking, green leafy things at the end as they have a tendency to get bitter if cooked too long!.
You almost can't screw up stuff with seasonings, everything can be repaired, even too much salt! You have to learn about how to fix that problem though, I'm not telling you everything!Www@FoodAQ@Com
Read up on spices t he Penzey's Spices website!. also, on the label of most spices the manufacturer also tells you what foods each is good in!. http://www!.penzeys!.com/cgi-bin/penzeys/c!.!.!.
I think you could safely expand yoru repertoire to include thyme (chicken and pork, tomato dishes); rosemary (chicken, roasted potatoes); oregano and basil (Italian dishes, tomato dishes), and bay leaf (seafood, tomato dishes) for starters!.Www@FoodAQ@Com
I think you could safely expand yoru repertoire to include thyme (chicken and pork, tomato dishes); rosemary (chicken, roasted potatoes); oregano and basil (Italian dishes, tomato dishes), and bay leaf (seafood, tomato dishes) for starters!.Www@FoodAQ@Com
It depends on what you have!. Herbs, like basil, parsely, oregano go good with almost anything!.!.!. but dont use too much because they are bitter!. Try them on chicken, or in pasta sauces!. Rosemary is very strong but is great on chicken and pork!. Paprika is mainly to add some color, but just a little sprinkle like on the tops of a casserole or potato salad!. Play around!. Taste the different herbs!. Crush them in your fingers and smell them!. Then think of what it might taste good with!.
Have fun experimenting!Www@FoodAQ@Com
Have fun experimenting!Www@FoodAQ@Com
Basil, oregano, and mint are classics for Italian dishes (especially those using tomatoes), sage and rosemary are good with meats, thyme and parsley are great in soups and on veggies!. Www@FoodAQ@Com
cummin seeds can go on any pasta, oregano can go on spicy sauces(mexican hot sauce), and parsly can pretty much go on anythingWww@FoodAQ@Com
buy a cook book or look up some recipes with googleWww@FoodAQ@Com