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Research Assignment

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How to cook with spices

Spices are the main flavour source of the world's cookery. Used imaginatively and judiciously, they can transform the most pedestrian dish into a triumph of wonderful cuisine.

Happily, there are no real "mysteries" about spice cooking. But what does seem to puzzle many of our friends is the difference between spices and herbs. There is a difference, of course, but in the vernacular of cooking the word "spice" has come to mean all those spices, seed, herbs and vegetables seasonings to flavor food.

But if you have literal-minded friends who demand the facts, then you can tell them true spices are part of plants that usually grow in the tropics; herbs and always leaves of plants that grow in temperate zones; seeds, such as mustard caraway and poppy, are actually seeds, or sometimes the fruits of plants that grow in either tropical or temperate zones; and dehydrated vegetables seasonings are the powdered or flake forms of garlic, onion, green peppers, and other vegetables.

Here are a few suggestions that should help you get the most out of your spices.

First, don't confuse the word spice with the word hot. Very few spices are hot. In fact, the majority are quite mild and used sparingly will add only subtle flavor to a dish.

Second, overcome the urge to use too much spice flavouring (or too little, for that matter) unless the recipe calls for a certain predominant flavour. When you first use spices, it is perhaps natural to expect flavor miracles in direct proportion to the amount used. Miraculous cookery is the result of delicacy and restraint.

Spices & Herbs Cookery

Success depends on your knowledge of:

1. The differences in the aroma and flavor2. How to use and not use them3. Which to use and when

The first is the most difficult to master.

Learning about spices and uses for them should be gradual- perhaps 6 at a time.

- Taste the unseasoned base- Smell the seasoning several times- Taste the seasoned mixture as its cooking

Your palate and nose will become accustomed to the various scents and flavors and you will increase your knowledge of seasoning.

1. Use a small amount. (more is not better)2. Crush herbs in palm before adding and after measuring.3. Add dried herbs to salad dressings, fruits and juices well in advance

for flavors to blend.4. Balance the seasoning ex. Ifmain dish, go heavy; go light on salad; simple for

vegetables and dessert.5. Don't be afraid to experiment.

Do not:

1. Used dried in the same quantity as fresh; 5ml dried= 15ml fresh.2. Use too much seasoning in one dish- unless thoroughly tested.3. Add until last portion of cooking time- they need to release and blend flavor

and aroma.4. Use in every dish or course of a meal.

1. Define or describe the following:A. Spice- _ _B. Herb- _ C. Seeds- _

D. Dehydrated vegetable seasonings- _

2. List four suggestions to help you get the most out of spices:A. .B. C.. D.

3. List top ten most popular spices:A. F. B. G.C. H.D. I.E. J.

4. How long should herbs and spices be stored? Why?- ---------

5. How should herbs and spices be stored? Why?---------

SEASONING SECRETS

Food for Today p. 641-645

---------are ingredients that are used in amounts to foods. They include and spices, , and marinades. Seasonings can be helpful to health-conscious people who are limiting their use of and _

When you begin to experiment with seasonings, start out using a _ amount. You can always add a more. If you add too much at the beginning, there's little you can do to the flavour.

HERBS AND SPICES

Herbs are the flavourful and of soft, succulent that grow in the zone. Some familiar examples include ------ ,and bay leaf. They are usually sold , but some, such as parsley and basil , are available _

Spices are usually dried, ground buds, , seeds, , or of aromatic plants and trees. Most grow in------ countries. Some are sold or in pieces, such as whole ,peppercorns, or sticks. A few are soldfresh, such as root, which is commonly used in-----cooking.

Seasoning blends are combinations of herbs or Most are used for specific purposes. For instance, seasoning combines flavors typical in Italian cooking. You can buy blends or your own.

Because and are used in such amounts, consider buying them in That way, you can buy just the amount you can use in a short time.

,and are the main of herbs and spices. Store them in closed, opaque containers in a cool, place. Do not keep them next to the range.

Dried crushed herbs keep thei r flavour about months. To test herbs for freshness, a small amount in the pal m of your with your thumb for about five to ten . If there is little or no , the herb is probably too to use. It might give food a flavour.

Ground spices keep their flavour about a . Whole spices may last as long as years.

Here are some guidelines for using herbs and spices:

• Begin with a basic herbs and as suggested on the chart on pages 644-645. Once you learn how to use them, you can add others.

• and spices vary in and are used in differingamounts. herbs are more potent than fresh. As a rule, one--------of fresh herbs can be substituted for one teaspoon of dried and __ herbs.

• When preparing foods, add and spices at least minutes before tasting or serving. This allows time for the heat to the flavour. Do not add herbs than minutes before serving - they will lose thei r flavour if overcooked.

When preparing mixtures, add herbs and spices minutes to--- - - -hours before serving so that flavours can be released.

CONDIMENTS

Condiments are or semi-liquid to food.They can also be used as seasonings. Condi ments varyin , such as sweet, salty, and spicy hot. Mustard, salsa, andketchup are popular condiments. Here are some others.

• Soy and tamari (tuh-MA-ree) sauces are made from fermented Soy sauce has a , more pungent flavour than . Low-sodium types are available.

• Hot pepper sauce is made from chili peppers. It's measured by drops because it is so-----·

• Worcestershire (WOO-stir-sheer) sauce is a , spicysauce used in , stews, and marinades.

MARINADES

Marinades (MAIR-ih-nayds) are liquids in which food isplaced before it is cooked. can less tender cuts of meat and can add to food. Low-fat salad dressings can be used as marinades, or you can make your own.

Most marinades contain three basic ingredients - , an , and seasonings. Any mild can be used. It coats the outside of the food and keeps it from out as it broils or-- - - - · The acid ingredient helps the food. Options include flavoured , citrus juices, plain yogurt, and buttermilk. Seasonings add------ Try using herbs and spices or aromatic vegetables such as _ peppers , and celery.

Pour the marinade ingredients into a large , such as a reusable glass , and well. Place the food into a glass or plastic covered container, pour the over the food, and refrigerate. Occasionally turn and stir the food so it marinates------ ·· Do not marinate food in I pans- the _may react with the and give an unpleasant flavour.

Marinating time depends on the . Tender foods, such as fish, can marinate for an hour or less. Meat and poultry can marinate up to six or hours. Be careful not to over-marinate foods because they willget mushy. If you are marinating foods just for flavour, 30 minutes is long enough.

Before cooking, drain the food well. Discard marinade used for meat, poultry, and fish as it may contain . If you want to baste with the marinade, make an extra batch for basting.

You will have 2 days in the lab to research and prepare an essay on 2 herbs.

There is a list of herbs, spices ad blends Food for Today p. 644-655

Include a small diagram and description, history,how and where it is grown, uses (both culinary and medicinal) of the herb and a recipe that you would love to cook for each herb. Include a title page and a bibliography.

Title page with name of assignment, your name, block and date /5

Diagram /5

Discription /5

History /5

How it's grown /5 2Where it's grown /5

USe$ /5

Bibliography /5

Recipe /10