Professional chef Jamie Gwen gives advice on how to pick the best spices for meals, and which ones give the most value for the dollar.
Thyme--It's great in sauces and stews and comes in flake form. Before adding to a dish, rub the flakes between fingertips because the oil from the skin helps release thyme's flavor.
Rosemary--This spice goes well with sauces, stews, sautes, meat and fish. Flavors are released in the same manner as thyme.
Basil--This is a staple in Italian foods such as spaghetti sauce. Rub the leaves to release the flavor.
Garlic Powder--This adds plenty of flavor in lieu of fresh, and it has a longer shelf life.
Pepper Flakes--The flavor of red-pepper flakes is best if heated in a saute pan with oil, but can be added dry over a prepared dish.
* Note: Pepper flakes are not to be confused with cayenne pepper, which is a ground pepper, and is absorbed into food for a more even heat.
Mustard, Fennel and/or Cumin Seeds
- Spice seeds can be found in ethnic or specialty stores, where they're typically less expensive and can be purchased in bulk.
- Be sure to store seeds in an airtight container.
- To prepare seeds, lightly toast in a dry pan to release flavors. Grind into powder form to use--a coffee grinder works perfectly.
Other Spice Ideas
- Some chef's prefer kosher salt to table salt because it comes in a larger grain, dissolves better and is easier to measure accurately.
- Use white pepper rather than black in light-colored dishes. It is more aesthetically pleasing.
- Grinding pepper from whole peppercorns is more flavorful the store-bought pepper flakes.
- Powdered ginger and cinnamon are often expensive, but are necessities for baking.
Guests Jamie Gwen
Food Expert / Chef / "Goddess of Grub"
E-mail:
jamie@chefjamie.com
Website:
www.chefjamie.com
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