How to Cook With Herbs and Spices

have you ever tryed seasoning meat and wondered what kind of spice or herb goes well with this meat? well wonder no more. the following flavor and food combination` have the added benefit of making meat,poultry,fish and vegatables tasty without adding salt. for meat, poultry, and fish try one or more of these combinations.

Difficulty: Easy

Instructions

Things You'll Need:

• different kinds of herbs
• for different meats. and don't be afraid or shy to try diffrent herbs. as long as you know what herb goes with what meat you can't go wrong.

1. if you are cooking (BEEF) try flavoring it with. bay leaf,marjoram,nutmeg,onion, peppers thyme. if you are cooking(LAMB)try flavoring it with. curry powder,garlic,rosemary,or mint. if you are cooking(PORK)try flavoring it with.garlic,onion,pepper,sage,or oregano. if you are cooking(VEAL) try flavoring it with. bay leaf, curry powder,ginger,marjoram, or oregano. if you are cooking chicken try flavoring it with.ginger,marjoram,oregano,paprika,poultry seasoning,rosemary,sage,tarragon,or thyme. if you are cooking (FISH) try flavoring with. curry powder, dill, dry mustard,marjoram,paprika,or pepper.

2. here's how to use spices and herbs. use no more then 1/4 teaspoon of dried spices.(3/4)of fresh) per pound of meat. add ground spices to food about 15 minutes before end of cooking time. add whole spices to food at least 1 hour before the end of cooking time. be sure and crush dried herbs before adding to foods.

3. how to know when it's time to add herbs.the type of spice or herb and the type of foods for which it is used influence the time to add it during food preparation. as a general rule, add fresh herbs near the end of cooking time as prolonged heating can cause flavor and aroma losses for uncooked foods. add spices and herbs several hours before serving to allow flavors to blendnote: remove whole spices, and bay leaves at the end of cooking;secure them with a tea ball for easy removal.

Tips & Warnings

• follow these tips to help you use spices and herbs when flavor and quality are best:as a general rule, keep: 1 year for herbs and ground spices. 2 years for whole spices. buy a smaller container until you determine how fast you'll use a particular herb or spice.
• to test freshness: if it smells strong and flavorful, it's probably still potent. to smell whole spices such as peppercorn or cinnamon sticks, crush or break them to release there aroma. initial quality will influence shelf life. label date of purchase on container with a permanent marking pen

[starlet67]

on 12/19/2008 Very well written!!
Move over Martha Stewart!
5*

[JohnnyZ]

on 6/8/2008 Excellent advice Mint! Now I have better understanding on how to use herbs and spices. I'm going to have a whale of a time cooking! Thank You.