Cooking with spice mixes, pastes and sauces
Шрифт:
Cuisines and dishes: stir-fry dishes, roasted dishes, grilled dishes, Chinese cuisine, Tibetan cuisine.
THYME
Thyme is one of the oldest spices and one of the most popular herbs in European, North American and Middle Eastern cuisine. Its aroma contains warm spicy notes with shades of pine, citrus and mint. The flavour is spicy, with notes of cloves and mint. It is a part of many blends: bouquet garni, herbes de Provence, cajun, za’atar. Thyme is added to the dishes during the initial stages of cooking process.
Thyme pairing:
Fruits and vegetables: eggplant, banana, broccoli, pear, green beans, zucchini, cabbage (including Brussels), potatoes, cranberries, corn, leeks, carrots, cucumbers, parsnips, bell pepper, tomato, citrus fruits, onion, spinach, apple.
Protein products: lamb (especially fried), beef, wild game (rabbit, venison), legumes (peas, beans, rice, lentils), sausages, chicken (especially fried), seafood (including oysters), nuts, poultry (turkey), fish (especially cod), pork (including bacon), cream and milk, cheese, veal, eggs.
Other foods: broths, mushrooms, casseroles, honey, beverages (including beer, wine), various types of marinades and sauces, various kinds of minced meat, vegetable oil (olive), juice (lemon, orange), soups (especially vegetables), stews, bread and other bakery products.
Seasonings and spices: basil, cloves, mustard, coriander, bay leaf, onion, marjoram, nutmeg, mint, oregano, paprika, allspice, chili, parsley, rosemary, celery, dill, fennel, savory, garlic, tarragon.
Cuisines and dishes: Middle Eastern cuisine, curry dishes, Greek cuisine, Spanish cuisine, Italian cuisine, mole sauces, French cuisine, Jamaican cuisine.
TURMERIC
Ground turmeric has a complex woody flavor with floral and citrus hints, and a warm, slightly bitter and tart flavor. It is valued for its flavour palette and for being a natural colorant. It is able to color absolutely any dish and it gives an unforgettable yellow color to many spice mixes. Turmeric is good in combination with other spices, rather than a single spice. It is a very important ingredient in Indian curry and many other types of curry powders, ras-el-hanout and some types of Indian masala, as well as many other spice blends.
Turmeric pairing:
Fruits and vegetables: eggplant, cabbage, potatoes, lemongrass, kaffir lime leaves, shallots, carrots, bell pepper, tomato, beet, citrus, spinach.
Protein product: lamb, beef, legumes (pea, buckwheat, semolina, oats, pearl barley, millet, rice, beans, lentils, tamarind), yoghurt, kefir, coconut milk, milk, seafood (especially shrimp, oysters), nuts, poultry (chicken), fish, pork, cream, sour cream, cheeses, cottage cheese, eggs.
Other foods: sweets, lemon juice, butter, biscuits, cakes.
Seasonings and spices: cloves, mustard, cumin, ginger, cardamom, cilantro, coriander, cinnamon, onion, mint, fenugreek, paprika, black pepper, chili, parsley, celery, dill, fennel, garlic.
Cuisines and dishes: Middle Eastern cuisine, curry dishes, Indian cuisine, Indonesian cuisine, Caribbean cuisine, Moroccan cuisine, paella, Thai cuisine, chutney.
HEAT TREATMENT OF SPICES AND HERBS
This is by no means unimportant to know that not all methods of cooking and heat treatment are suitable for every spice. We are now going learn those methods and some spices suitable for such methods.
Poaching: bay leaf, whole peppercorns, parsley, celery, thyme, caraway, dill, saffron, tarragon.
Stewing in own juices: cumin, ginger, coriander, onion, marjoram, chili, parsley, thyme, caraway, dill, fennel, garlic, tarragon.
Stewing after roasting: cloves, cumin, ginger, cinnamon, turmeric, bay leaf, marjoram, juniper berries, oregano, paprika, chili, parsley, rosemary, celery, thyme, fennel, garlic, sage.
Boiling: bay leaf, onion, marjoram, juniper berries, whole peppercorns, parsley, celery, thyme, caraway, savory, garlic, saffron.
Steaming: ginger, cilantro, oregano, chili, parsley, rosemary, thyme, dill, garlic, sage.
Baking: anise, vanilla, cloves, ginger, coriander, cinnamon, sesame, oregano, peppers, parsley, rosemary, thyme, caraway, garlic, sage.
Grilling: oregano, paprika, chili, rosemary, thyme, garlic.
Smoking: coriander, bay leaf, juniper berries, parsley, rosemary, thyme.
Roasting: anise, star anise, cloves, mustard, cumin, ginger, cardamom, coriander, cinnamon, sesame, turmeric, onion, oregano, fenugreek, szechuan pepper, chili, whole peppercorns, parsley, rosemary, thyme, caraway, fennel, garlic, sage.
Stoving: anise, clove, cumin, coriander, bay leaf, juniper berries, oregano, fenugreek, paprika, chili, whole peppercorns, rosemary, thyme, caraway, garlic, sage.
MAIN FRESH COMPONENTS AND SEASONING FOR SPICY PASTES
In this chapter I am going to review most popular fresh ingredients that are added in most spicy pastes. Depending on recipe, these ingredients are added to the paste directly or they are used for aromatization of warmed oil that is going to be added to the paste.
Garlic is one of the most common ingredients in spicy pastes and sauces. Unlike spice blends, it is added to the paste while fresh. Garlic can be used chopped or pressed using a garlic press, knife or pestle in a mortar or can be turned into a mush with a blender and then added to the paste. Never let garlic burn while warming it up or flavoring oil with it. Otherwise you will get taunting bitterness in your dish instead of aromatic spicy flavour.