Serves: 5
For many cooks, how to season food to enhance its natural flavors or to add a new accent can be a big mystery. But with a little practice--and a little courage--you can unlock the mystery. Fresh herbs, ground spices, flavored oils and vinegars all lend themselves well to a variety of dishes. And with a little bit of practice, it will become second nature! And you’re making the most of a wonderful world of new tastes and flavor combinations.
With ingredients you probably have on hand, you can blend your own seasoning mixes. Or the next time you’re at the supermarket, choose a new seasoning, seasoning mix or marinade to experiment with.
The charts in this chapter will give you a general idea about herbs, spices, seeds and seasonings--their form, flavor and how they can be used. They’re just a start, so explore and enjoy!
Storing Seasonings
To store most fresh herbs, wrap the stems in a damp paper towel, then put the herbs in a plastic bag and refrigerate.
Keep herbs such as parsley and cilantro fresh in a little "vase" in the refrigerator. Cut about 1/8 to 1/4 inch off the bottoms of stems so the water can be absorbed into the herb. Fill a jar with about two inches of water, place the stems in the water, then put a plastic bag over the herbs. Hold the bag in place with a rubber band around the neck of the jar. Most herbs will keep 1 to 2 weeks.
That spice rack hanging next to the stove may look homey, but being close to heat is tough on spices, dried herbs and seeds. Instead, store them in airtight
containers away from heat, light and moisture but still within easy reach of where you’ll be cooking. Dried herbs, spices and seasonings can be stored 1 to 2 years, although over time, the flavor may become weaker. Paprika, red pepper (cayenne) and chili powder should be refrigerated to retain color and guard against infestation. This is particularly important during the summer months and in hot climates.
After opening marinades, store them in the refrigerator.
Cooking with Herbs
A pinch of dried herbs or a snippet of fresh herbs adds oomph to just about any food, from iced tea to tomatoes. Some herbs grow wild and some are cultivated on herb farms, but you can easily grow kitchen favorites such as basil, parsley, oregano and chives in your garden or in windowsill pots. Keep your kitchen scissors handy to snip herbs for a simple but impressive garnish.
Herbs range in flavor from delicate and sweet to strong and savory. Sometimes just a little bit goes a long way, especially with the more bold herbs such as rosemary and oregano. If you’re using an herb for the first time, start out with 1 teaspoon of fresh herb or 1/4 teaspoon of dried herb for every four servings. Taste, then add more--a little at a time--until the flavor’s just right.
After measuring dried herbs, crumble them in your hand to release their flavor before adding to your recipe. Use a kitchen scissors or knife to cut fresh herbs. Because their flavor isn’t as concentrated, you’ll need three to four times more fresh herbs than dried.
Cooking with herbs is an adventure with exciting flavor combinations and uses for you to discover.
Cooking with Spices and Seeds
Centuries ago, spices were the treasures of kings, as much cherished and sought after as gold. Today, you don’t have to sail the Seven Seas to find them--they’re available at your supermarket. What are spices, exactly? Most consist of the seeds, shells, buds, fruit or flower parts, bark or roots of plants that grow in the tropical regions of the world.
If you want to crush or blend the seeds of spices, use a mortar and pestle, spice grinder or small electric grinder. Some cooks like to toast spices and seeds because toasting intensifies the flavor. Spices that are good for toasting include cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed. To toast, spread a thin layer of spice or seed in an ungreased skillet, and shake or stir over low heat. Watch so they don’t burn! When the aroma really strengthens, take the skillet off the heat and pour out the spice or seed. Let it cool, then store in a container with a tight-fitting lid.
Tips for Seasoning Mixes
- Seasoning mixes and rubs are highly concentrated blends of dried herbs and spices that flavor the outside of the food as it cooks.
- Store seasoning mixes tightly covered in a cool, dry place for up to 6 months. After 6 months, they begin to lose their flavor or the flavor may actually change.
- Rubs, a dry or wet concentrated blend of spices, are a great way to give food more flavor than just sprinkling it with seasoning. Start by moistening poultry, meat or vegetables with a little vegetable or olive oil or even water. Then rub a seasoning or mix onto the food. Cook immediately, or for a more intense flavor, cover and refrigerate the food from 1 to 24 hours.
Rubs
A mixture of dry or wet seasonings rubbed completely over meat, using your fingers, before cooking. Rubs traditionally were used for barbecued meats cooked in dug-out earth pits, where the pitmasters had their own "secret rub." You can add a rub and immediately cook or grill the food or, for more flavor, cover and refrigerate about 1 hour.
Rubs may contain sugar or salt or even ground nuts. The "wet" seasonings get their name from added liquid, such as oil, mustard and reduced liquids such as wine, mixed with the dry seasonings and creating a paste.
You can easily mix together seasonings from your spice cabinet, or purchase ready-to-use rubs at the super-market. Rubs also can be used to flavor a wide range of dishes such as condiments, soups and stews.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This SEASONING BASICS recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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