02-25-2008, 06:01 PM
I Am His Muse...
Join Date: Feb 2007
Location: Chicago and DC...depends on my bizness!
What Spices Go Together And Which Do Not?
I HAVE NOTICED THROUGH TRIAL AND ERROR THAT CERTAIN SPICES AND SEASONINGS DO NOT GO WELL TOGETHER. GINGER AND CURRY FOR EXAMPLE SEE TO CANCEL EACH OTHER OUT. I HAVE SEARCHED FOR WEBSITES THAT LIST WHAT CAN AND CANNOT BE USED TOGETHER AND THIS IS THE CLOSEST I HAVE COME. (BELOW) DOES ANYONE HAVE ANY OTHER SUGGESTIONS OR IDEAS?
Spices and Seasonings To Use:
Adding spices and seasonings to our daily cooking is very common, but we still need to know what are the right and essential spice flavoring we can use and how they varies, although majority of them can be use and mix in the same dishes. My own way of using them is by experiment, I don't always go by the book, which I think is the effective way and keep us healthier in our daily food we are eating.
Here are some tips where you can use and what you can use:
For Beef, Pork, Lamb, Veal and Chicken dishes:
Anise, Fresh Basil or dried, Cardamom pods or powder, Celery flakes, salt or seeds, Chervil, Fresh or Chili powder, Cinnamon stick or ground, Whole or ground cloves, Fresh or Seed Coriander, Curry powder, Fresh Dill weed or seed, Fennel seed, Fresh Garlic cloves, powder or salt, Fresh and powdered Ginger, Mace, Fresh or dried Marjoram, Fresh or dried Mint, Fresh or dried Oregano, Paprika, Fresh or dried Parsley, Pepper ground or whole, Fresh or dried Rosemary, Saffron, Sesame seed, Fresh or dried Tarragon Ground Turmeric and Fresh or dried Thyme.
For Pot Roasts, Stews, Casseroles and Soups:
Allspice, Basil, Bay leaves, Caraway seed, Chili powder, Celery fresh or seed, Cinnamon, Coriander, Cumin seed, Dill, Fennel seed or leaves, Fresh Garlic, Marjoram, Oregano, Parsley, Rosemary, Fresh or dried Sage, Savory and Tarragon
For Ham, Meat loaves, Meat Balls and Corned Beef:
Allspice, Bay leaves, Caraway seed and Ground Nutmeg.
For Sauces, Dip Sauces, Eggs, Spread, Salads, Salad Dressings, French Dressings and Pickles:
Basil, Caraway seed, Cardamom pods or powder, Celery flakes, salt or seed, Chervil, Chives, Cumin powder, Curry powder, Dill seed or weed, Fennel seed, Fresh Garlic, flakes or powder, Marjoram, Fresh or dried Mint, Mustard dried or seed, Fresh or dried Oregano, Paprika, Whole or ground Pepper, Fresh Red Pepper, flakes or dried, Fresh or dried Rosemary, Dried Savory, Fresh or dried Tarragon, Fresh or Thyme and Ground Turmeric.
For Vegetables, Carrots, Beets and Potatoes:
Anise, Chervil, Chives, Cloves, Curry Powder, Garlic, Parsley, Sage and Thyme.
Baked foods, Bread, Cookies, Cakes, Pastries and Fondue:
Allspice, Celery flakes or salt, Dill seed, Mace, Nutmeg, Parsley, Poppy seed, Saffron, Sage, Savory, Sesame seed and Thyme.
For Oriental Dishes:
Annatto seed or powder, Fresh Chilies, Chili powder, Chinese Parsley, Five Spiced powder, Garlic, Ginger, and Red pepper.
For Mexican Dishes:
Cilantro, Fresh Chilies, Cumin, Chili powder, and red pepper.
For Indian Dishes:
Cardamom pods, Cinnamon, Cloves, Coriander, Cumin, Curry powder, Root Ginger and Turmeric.
For Cajun dishes:
Fresh Chilies and chili powder.
Basil leaves, Bay leaves, Chili powder, Curry powder, Garlic, Parsley and Oregano.
For Rice, Fish and Seafood:
Curry powder, Mace, Mint, Marjoram and Saffron.
Celery and Turmeric.
Caraway seed, Celery flakes or salt, Parsley flakes and Sage.
Bay leaves and sage.
For Cheese Dishes:
Tarragon and Oregano.
For Fruit Salad:
Cardamom and Mint.
For Pasta Dishes:
Basil leaves, Oregano and Marjoram.
For Sauerkraut, Eggnog and Quiches:
For Desserts and Beverages:
Fresh Mint leaves
Make sure to crush dried herbs before using, to get the full flavor.Start to use 1/4 teaspoon of most dried spices and herbs in every 4 servings.If altering fresh herbs to dried, use three times more of the fresh herbs.
02-25-2008, 09:22 PM
Join Date: Dec 2007
Location: Somewhere between the produce, and creamed corn section picking up her scarf
Re: What Spices Go Together And Which Do Not?
I don't know, that's why I am on here! LOL no..real talk....here is somethin i found.
FOOD AND SPICES USED TOGETHER TO CONFUSE THE SENSES
Foods or spices used together often confuse the senses. Garlic and onions meld into each other during the cooking process. The aroma and flavor of Jamaica’s Allspice berry resembles a blend of cinnamon, cloves and nutmeg. Cumin, a prevalent ingredient in chili-based sauces, is often mistaken for chili powder when sniffed. And, milk chocolate has been mistaken for vanilla because of its high vanilla content. It is this same association through the memory of smell that causes us to accept or reject a food perceived as “different” than before. For instance, when McDonald’s removed real lard from their fryer for health concerns, customers with no knowledge of the change complained their French fries were no longer good. McDonald’s solved the problem by adding the odor of lard into their vegetable oil. The guise worked. People commented they were happy McDonald’s had returned to its original recipe.
Taste falls into four categories: Sweet, Sour, Bitter and Salty. What you taste or feel in the back of the tongue and throat is actually a skin sensation, not taste. Certain foods, such as smoked cheese and pineapple may create chemical irritations in some people with sensitive mouths. And, then, there’s the fifth sense perception labeled “Umami”, which has neither taste nor smell. Umami is the sensation elicited by glutamate, one of the twenty amino acids that make up the proteins in meat, fish and vegetables.
Although it’s found naturally in cured meats and fresh tomatoes and mushrooms, as well as carrots and aged cheeses, this sodium salt of glutamic acid is best known as a flavor enhancement in the form of the additive, monosodium glutamate (MSG). It is the ingredient responsible for what we call the Chinese Food Syndrome. Reaction is usually moderate and includes flushed skin, tightening of the jaw and upper chest muscles, numbness at the back of the neck and arms, headaches and palpitation shortly after eating. Some report aggravation of asthma.
Advocates of MSG claim the reaction is due to undiagnosed food allergies. Oriental cooks twelve hundred years ago knew that certain foods tasted better when prepared with a soup stock made from a type of seaweed. It wasn’t until after the turn of the last century, however, that scientists isolated the ingredient that enhanced flavor. Most Chinese restaurants claim they no longer add MSG. They don’t tell you that soy sauce is a free glutamate hydrolyzed protein or that they have increased the amount of salt to add flavor. It is the abundance of salt that holds water in the system, creating that bloated feeling and unquenchable thirst.
Ingredients listed on the back of products are written in chronological order in ratio to their amount. MSG is almost always listed directly after Salt. Most canned soups, gravies and sauces contain high amounts to enhance flavor. Clear broths and bouillon cubes have exceptionally high amounts. The amount of added MSG has more than doubled since the 1960s.
From processed foods, such as chicken nuggets and hot dogs, to flavored crackers and chips, Americans rely on glutamate to satisfy their taste buds. Any product that has “glutamate” written in its ingredients is a form of MSG. Read the label before you buy. If you have any concerns, switch to products that contain fresh herbs and Jalapeño or chili peppers. Recondition your senses to enjoy natural flavors.
Originally Posted by Jassmine
"Injustice anywhere is a threat to justice everywhere." - Martin Luther King, Jr.
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
All times are GMT -4. The time now is 07:58 PM.