Wednesday, August 24, 2011

Tips on Cooking with Herbs and Spice Cookery

Adding more flavors to cooking is a culinary challenge for those who loves to cook.  Putting herb and spices enhances the  dish flavor that makes it more exciting and palatable.  For  better cooking results, here are some tips in storing and using herbs and spices:

  • Buy herb and spices in small quantities and make sure they  are stored in tight containers to keep the flavors.  They have the volatile flavors that are lost if kept too long, the longest is six months.
  • Cutting, crushing, or mincing fresh herbs are good to bring out the volatile oils and true flavors.
  • Experiment with herb and spices until you learn what is good and what is not to your cooking needs.
 Try with these herb and spices
Herbs – bay  leaf, basil, chives,marjoram, mint, parsley, rosemary, sage, savory, and thyme.
Spices – cinnamon, cloves, curry, ginger, dry mustard, nutmeg, paprika and pepper.
Other flavoring – almond, lemon, maple, orange, peppermint and vanilla.

Here are some recommendations for cooking meat, fish, eggs, and vegetables with herbs and spices:
Lamb – curry,garlic,mint,onion,oregano,parsley,rosemary,thyme,mint jelly
Beef – bay leaf,lemon juice, marjoram, dry mustard, mushrooms,nutmeg,onion,green pepper,thyme
Veal –bay leaf,curry,dill seed,ginger,marjoram,oregano,summer savory
Fish – bay leaf,curry,dill,garlic,mustard,onion,paprika,pepper
Eggs – basil,chives,curry,parsley,green pepper,rosemary,diced tomato
Potatoes – chives,onion,parsley,green pepper
Sweet Potatoes – cinnamon,nutmeg,brown sugar
Squash – basil,ginger,mace,onion,oregano
Tomatoes –basil,oregano,parsley,sage