You can take that same old mayonnaise up to a new level. Try these ideals for mayonnaise.
1. Add one teaspoon curry powder to one cup mayonnaise.
2. Add one teaspoon chutney to one cup of mayonnaise.
3. Add one tablespoon of jelly to one cup of mayonnaise.
4. Add one tablespoon of dill pickle juice to one cup of mayonnaise.
Make a bouquet garni to flavor boiled beef, fish, stews, or hearty soups. Merely tie sprigs of celery, parsley, and a bay leaf into a small bag of cheese cloth and throw it into the pot. Remove from the pot after cooking. Other herbs and vegetables, such as fennel, leek, marjoram, and tarragon can be used also.
Experiment with the clean cut flavor of dried dill sprinkled on a green salad. You can also dust it creamed vegetables or use it as an interesting zip to delicate meats like veal and poultry. You can add it to butter sauce for lima beans, green beans, and garden peas.
Be cautious with strong herbs and spices. Remember you can always add more but you can't take any out. Start out with pinches. Use care with bay leafs,salt, sage, or garlic.
One very important lesson I learned as a young Chef is that you can always add more spice or salt but you can't take it out. Always use a little spice or salt and taste what your cooking. And taste often. This is the only way you'll make a great cook or chef.
Try to cook on the day before you serve it with anything with multiple spices, herbs, or onions. It will always be better the second day. The flavors will blend and come together.
Try tossing a dash of vanilla extract into any recipe containing chocolate.
You should invest in a vanilla bean. Keep it in the container where you keep your sugar for baking. It will give a special flavor to that sugar.
Try serving hot chocolate or cocoa with a cinnamon stick as a stirrer. It looks and tastes wonderful.
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Allspice is the berry of the allspice tree. It is sold either whole or ground, with a flavor which resembles a combination of cloves, cinnamon, and nutmeg. It's used in baked products, puddings, and fruits. It's also used to season meat, fish, seafood, duck, sausages, and eggs.
It's a invaluable seasoning for mincemeat, pickles, relishes, preserves, and chutneys.
Ginger is a root spice with a strong, slightly lemony flavor. When it is crystallized or preserved ginger is a confection. Ginger is used in pickles, chutneys, and stewed fruits. Ground ginger spices gingerbread, and other baked goods. It's also used in relishes, meat, game, poultry, fish, seafood, and in some soups.
This spice comes from the bark of the cassia cinnamon tree and has a fruity sweetness and subtle warmth. Stick cinnamon is used as a muddler for hot spiced drinks. Ground cinnamon flavors cakes, breads, pies, fruits, puddings, souffles, pork, ham, stews and casseroles. It's also used in ketchup, chili sauce, and chutney.
The seed of the Nutmeg tree has a warm, aromatic, and slightly bitter flavor. It is available whole for last minute grating, or in ground form. It is used in hot beverages, puddings, baked goods, fruits, sauces, and whip cream. It's also used to season chicken stew, stews, seafood, soups, and salads. If you use it try just a little at first and then taste your food item before you add moire.
Although it's not strictly a spice it's still classified with them. It takes 225,000 stigmas of a crocus like flower to make one pound of saffron. It has a truly exotic flavor, pleasantly bitter. It is used sparingly in rice dishes, tea, cakes, buns, biscuits and puddings.
Peppercorns are the dried berries of the pepper vine to be ground in a mill or used in spice bags. Black Pepper, the whole berry ground, has a pungent taste. Used more than any other spice, it's used to season all kinds of dishes.
This is so cool..should be a great hub. Love your ideas so you can share more any time you wish.
Spices can make the difference in a good dish and a great dish. We love Jerk and Curry a lot in my house. Great information.
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