Transcript Cooking with Herbs and Spices

Seasoning and
Flavoring Food
Foods I
 Seasonings: ingredients that enhance food
without changing the natural flavor

Salt
 Flavor enhancers: increase the way you
perceive the food’s flavor

MSG: monosodium glutatmate
 Flavorings: change the natural flavor of
foods

Onions, Zest, Herbs, Spices
 Extracts: concentrated flavorings

Lemon, vanilla
When to Season?
Anytime…usually…
Taste food before adding
more seasonings
When to Flavor?
Anytime…usually…
Flavorings are usually affected
by heat; know the length of
cooking
Cooking with
Herbs and Spices
Foods I
What is the difference
between herbs and spices?
 Herbs = leafy parts of plants
 Spices = dried parts of roots,
berries, seeds, stems, fruits,
and bark of plants and trees
What is the difference between
dry and fresh herbs?
Dry Herbs
 not as flavorful
 concentrated
flavors = use less
 Last up to one
year
Fresh Herbs
 robust flavor and
smell
 1 T of fresh = 1 t of
dried
 Last several days
to weeks
Herbs
Use Fresh Herbs for best flavor
Chopping or crumbling leaves releases flavor
For hot foods: sprinkle herbs on at last minute
= release flavor & save color
For cold foods: add fresh herbs hours before
for full flavor
Sprinkle fresh herbs on completed dish for
appealing presentation
Preparing Herbs
Strip small leaves from stems, mince
Snip chives & dill w/ scissors
Mince large leaves finely
Store fresh herbs in refrigerator for
several days
Store dried herbs in cool, dark place
Spices
 Add whole spices at the beginning
of cooking time -slow release of
flavor
 Add ground spices at end of cooking
time - immediate release of flavor
 Store in a dark place, away from
heat & moisture
 Can become stale
What are
commonly
used herbs ?
Basil
Flavor: earthy with hints of anise and clove
Fast Fix: add whole leaves to salads and
torn pieces to pasta, or grind into pesto
Chives
Flavor: mild, grassy and onion like
Fast Fix: Snip into potato salad, egg dishes
and soup
Cilantro
Flavor: fresh and citrusy
Fast Fix: Add whole stems to salads and
sandwiches; chop and stir into salsa or
guacamole
Dill
Flavor: sweet and grassy with celery and
citrus notes
Fast Fix: sprinkle onto fish, stir into cream
sauces or add to simple salads like potato or
cucumber
Mint
Flavor: cool and sweet
Fast Fix: Add whole leaves to salads or
chop and toss with fresh fruit.
Also used as a garnish
Oregano
Flavor: spicy with hints of pepper
Fast Fix: Chop and add to bread dough,
pastas and tomato sauce
Parsley
Flavor: fresh and slightly grassy
Fast Fix: Add whole leaves to salads; chop
and add to almost any savory dish, soups
and stews
Used as a garnish
Rosemary
Flavor: Pine like with slight sweetness
Fast fix: Chop and sprinkle onto potatoes
or vegetables before roasting; bake into
bread
Sage
Flavor: earthy and spicy with a hint of
lemon
Fast Fix: fry and eat whole; chop and add
to stuffing or combine with softened butter
and rub onto meat
Tarragon
Flavor: sweet with licorice notes
Fast Fix: add whole leaves to salads; chop
and stir into egg salad
Thyme
Flavor: spicy, earthy and pungent
Fast Fix: Toss with vegetables before
roasting; mix with bread crumbs to use for
fried foods