- How to use spices
How to use spices
Your kitchen, shelves with herbs and spices these are magic potions that can dramatically alter the appearance, smell, taste and color of cooked dishes.
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Spices, for all its similarity, and identification on the household level, differ by origin. Spices are seasonings made exclusively from plants (Basil, cloves, mustard), spices and mixtures of spices with different foods and liquids (vinegar, citric acid).
But in order not to complicate the cooking division of the seasonings on the spice, we assume these two categories sinomenine and operate them as one and the same concept, the more that they perform functions the way it is.
What can spices
Using condiments can enhance the flavor of cooked dishes, or, conversely, to soften, to emphasize the superior flavor or to disguise, hide unwanted smell change smell, taste and color of the finished product. And spices enhance the safety of foods and enhance their nutritional value.
When to add seasoning to dishes
In cold dishes, sauces and mayonnaise spices should be added an hour before eating, giving them the time and opportunity to exert their effects on products.
But in hot food seasoning should be positioned just before they are ready because the hot product of seasoning will quickly connect with all components of the meals and long period of heat treatment will cause all the taste and flavour of spices will evaporate together with the steam.
description of the main condiments
In what foods to add
Has a strong odor, neutralizing any other
Jam, jams, salads, main dishes, meat, fish, canned vegetables, alcoholic beverages
Meat, cheese, pasta, salads, soups, eintopf, pates, sauces, drinks
Pungent spicy taste
Roasts, soups, sauces, baked goods, compotes
Acute smell and taste
Meat, sausages, pickles, marinades for salicaire
Baking, marinades, sauces, drinks, canadaman
Very sharp taste
Ground beef, fish, rice, marinades, soups, pastries, sauces, jellies, coffee
Sebogodi ukrsplav, sauces, soft drinks, liquors
First and second dishes, pickles
Meats, soups, sauces, salads
Pungent or spicy taste
Meats, soups, sauces, vegetable dishes, soup, acceptrole
Spicy taste and aroma
Meat, fish, soups, salads, sauces, marinades
Meat, fish, vegetable dishes, sausages, cheese, sauces, bread, biscuits, honey, tea
Very strong aroma
Salads, soups, bakery products, pickles, pickles, cheese
Sharp sour taste and aroma
Meat, fish, vegetable dishes, pickles, marinades
Meat, fish, vegetable dishes, mushrooms, salads, pickles, marinades, dairy foods, cheese, cottage cheese
The spicy taste and aroma
Boiled and jellied meat, fish, salads, jelly, pickles, marinades
Pungent flavor and aroma
Meat and fish dishes, salads, soups, pickles, marinediesel
Soft delicate taste
Meat, fish, bean dishes, sauces
Very soft fragrance
Salads, dairy products, pickles
Exposure to light and oxygen for dry ground spices to the death. If not properly stored spices become limp and lose flavor and aroma. "Don't like" they are metal utensils, so they must be stored in glass, sealed jars of dark glass.
Widely use spices in recipes dishes, because besides the unique taste and aroma they will fill your food and even healthy substances.