|
Seasoning is the
process of imparting flavor to, or improving the flavor of, food.
Seasonings include herbs, spices, and all other condiments, which are
themselves frequently referred to as "seasonings". However, Larousse
Gastronomique states that "to season and to flavour are not the same
thing", insisting that seasoning includes a large or small amount of
salt being added to a preparation. Salt may be used to draw out water,
or to magnify a natural flavor of a food making it richer or more
delicate, depending on the dish. This type of procedure is akin to
curing. For instance, kosher salt (a coarser-grained salt) is rubbed
into chicken, lamb, and beef to tenderize the meat and improve flavor.
Other seasonings like black pepper and basil transfer some of their
flavor to the food. A well designed dish may combine seasonings that
complement each other.
As basic rule: always remember:
Less is Better You
or your guest always can add more of whatever it is (salt, hot spices,
pepper etc) but its hard or impossible to take it away again once its
added to the food.
Also chicken for example should
still taste like chicken after your done with seasoning and not like a
herb garden (nothing against herbs at all, just use everything with in
the right amount!) Again don't go overboard here please!
Also try your own combinations and remember fresh
garden herbs are always the best choice! If you grow your own herbs even
better! For more on garden herbs see also this book here:
Your Backyard Herb Garden: A Gardener's Guide to Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More . |
|
Herbs & Spices: The Cook's Reference
The first illustrated guide to cover the whole spectrum of herbs and
spices for culinary use.
Herbs & Spices is an indispensable reference that shows how to prepare
fresh and dried herbs, how to use herbs and spices in cooking, and
details everything that other books on the subject leave out. Containing
a unique collection of recipes, from herb and spice mixes to rubs,
pastes, salsas, and marinades, these authentic formulas will encourage
cooks to think creatively and experiment on their own. Grouped by aroma
and taste, with step-by-step preparation techniques and beautiful
full-color photography, this book describes 60 herbs and the benefits of
using them fresh or dried, and focuses on 60 spices from around the
world, with a look at the early spice trade and how cross-cultural
fusion has impacted on contemporary cooking.
|
