2. Seasoning and Flavoring Food Foods I

3. Seasonings: ingredients that enhance food without changing the natural flavor Salt Flavor enhancers: increase the way you perceive the food’s flavor MSG: monosodium glutatmate Flavorings: change the natural flavor of foods Onions, Zest, Herbs, Spices Extracts: concentrated flavorings Lemon, vanilla

4. When to Season? Anytime…usually… Taste food before adding more seasonings When to Flavor? Anytime…usually… Flavorings are usually affected by heat; know the length of cooking

5. Cooking with Herbs and Spices Foods I

6. What is the difference between herbs and spices?  Herbs = leafy parts of plants  Spices = dried parts of roots, berries, seeds, stems, fruits, and bark of plants and trees

7. What is the difference between dry and fresh herbs? Dry Herbs  not as flavorful  concentrated flavors = use less  Last up to one year Fresh Herbs robust flavor and smell 1 T of fresh = 1 t of dried Last several days to weeks

8. Herbs  Use Fresh Herbs for best flavor  Chopping or crumbling leaves releases flavor  For hot foods: sprinkle herbs on at last minute = release flavor & save color  For cold foods: add fresh herbs hours before for full flavor  Sprinkle fresh herbs on completed dish for appealing presentation

9. Preparing Herbs Store fresh herbs in refrigerator for several days Store dried herbs in cool, dark place Strip small leaves from stems, mince Snip chives & dill w/ scissors Mince large leaves finely

10. Spices Add whole spices at the beginning of cooking time -slow release of flavor Add ground spices at end of cooking time - immediate release of flavor Store in a dark place, away from heat & moisture Can become stale

11. What are commonly used herbs ?

12. Basil Flavor: earthy with hints of anise and clove Fast Fix: add whole leaves to salads and torn pieces to pasta, or grind into pesto

13. Chives Flavor: mild, grassy and onion like Fast Fix: Snip into potato salad, egg dishes and soup

14. Cilantro Flavor: fresh and citrusy Fast Fix: Add whole stems to salads and sandwiches; chop and stir into salsa or guacamole

15. Dill Flavor: sweet and grassy with celery and citrus notes Fast Fix: sprinkle onto fish, stir into cream sauces or add to simple salads like potato or cucumber

16. Mint Flavor: cool and sweet Fast Fix: Add whole leaves to salads or chop and toss with fresh fruit. Also used as a garnish

17. Oregano Flavor: spicy with hints of pepper Fast Fix: Chop and add to bread dough, pastas and tomato sauce

18. Parsley Flavor: fresh and slightly grassy Fast Fix: Add whole leaves to salads; chop and add to almost any savory dish, soups and stews Used as a garnish

19. Rosemary Flavor: Pine like with slight sweetness Fast fix: Chop and sprinkle onto potatoes or vegetables before roasting; bake into bread

20. Sage Flavor: earthy and spicy with a hint of lemon Fast Fix: fry and eat whole; chop and add to stuffing or combine with softened butter and rub onto meat

21. Tarragon Flavor: sweet with licorice notes Fast Fix: add whole leaves to salads; chop and stir into egg salad

22. Thyme Flavor: spicy, earthy and pungent Fast Fix: Toss with vegetables before roasting; mix with bread crumbs to use for fried foods