Cooking: The Beginning

I have been asked for cooking tips again, cooking is about finding what works for you and then starting to build your success experience in your personnel cookbook, in other words your successes opposed to your crash and burns.

Learn To Accurately Measure!
Keep Notes, You Won't Remember Next Time!

Learn to taste and remember or visualize taste, as an example: if I asked what cinnamon taste like you couldn't put it to words but you can taste it in your mind. If I ask what does sugar taste like, hard to put to words, your memory knows, if you combine the two ingredients in your head you know what cinnamon-sugar mixes taste like on buttered toast. Learn to do this with your seasonings and base foods remember taste is in your head the mouth, tongue and nose are only the remote sensors for your brain.

Base foods i/e the few basic ingredients in our daily cooking.

• Beef: In natural state i/e unseasoned taste approximately the same to the pallet.




• Pork: In natural state i/e unseasoned taste approximately the same to the pallet.




• Chicken: In natural state i/e unseasoned taste approximately the same to the pallet.




• Pasta: In natural state i/e unseasoned taste approximately the same to the pallet.




• Onion, Garlic, Salt, Pepper, you can taste these in your head.




• You get the picture cooking is about flavorings and techniques

But what about the rest?

Use of Water in cooking

In less you are boiling pasta or making tea or coffee you do not use water in your recipes . Learn to use stock in place of water. It is out of fashion to keep a stock pot going so buy beef, chicken, veggie stocks at the grocery. They add a fullness of flavor that separates the adequate cook from a great cook, one of many.

Boiling pasta is always done in salted water the salinity should be the same as the ocean (the ocean halinity, from the fact that halides - chloride specifically - are the most abundant anions in the mix of dissolved elements. In oceanography, it has been traditional to express salinity not as percent, but as parts per thousand (ppt or ‰), which is approximately grams of salt per liter of solution.) For cooking purposes the water should be has a salinity that is approximately 35,000 ppm. If you take 35,000/1,000,000 then you end up with 3.5%. So, ocean water is about 3.5% salt or tablespoon spoon sea salt per gallon of boiling water.

Culinary Herbs

Culinary use of the term "herb" typically distinguishes between herbs, from the leafy green parts of a plant, and spices, from other parts of the plant (including seeds, berries, bark, root, fruit, and even occasionally dried leaves). Culinary herbs are distinguished from vegetables in that like spices they are used in small amounts and provide flavor rather than substance to food.Some herbs are shrubs (such as rosemary, Rosmarinus officinalis), or trees (such as bay laurel, Laurus nobilis) – this contrasts with botanical herbs, which by definition cannot be woody plants.

Spices
Spices can be grouped as: Dried fruits or seeds, such as fennel, mustard, and black pepper. Arils, such as mace. Barks, such as cinnamon and cassia. Dried buds, such as cloves. Stamens, such as saffron. Roots and rhizomes, such as turmeric, ginger and galingale. Resins, such as asa foetida Herbs, such as bay, basil, and thyme are not, strictly speaking, spices, although they have similar uses in flavouring food. The same can be said of vegetables such as onions and garlic.

One of the two best sites on the net for tips, recipes, cookware, etc:
http://www.kingarthurflour.com/recipes2008/tips.html

http://www.abigslice.com/

Take the time to explore these sites they offer cooking tips as well as a great area on defining what is meant by cooking terms much as a grandmother might do, folksy but very accurate.

List or Spices and Uses

• Allspice: spice (whole or ground) Description: Dark-brown, pea-size berries from the evergreen pimento tree. Also called Jamaica pepper. Pungent flavor that resembles a sweet mixture of cinnamon, clove and nutmeg. Uses: sausages and braised meats, poached fish, breads, cakes, cookies, stewed fruits, pies, puddings.





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  Anise Seed: spice (whole or ground) Description: Small green-brown, comma-shaped seeds. Member of the parsley family. Sweet licorice flavor. Uses: breads, cakes, candies, cookies, fruit sauces, Southeast Asian recipes, Italian Sausage.


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  Basil: herb (fresh leaves, or dried and crumbled) Description: Most varieties have green leaves, some purple. Member of the mint family. Sweet, peppery flavor, aromatic. Uses: chicken, eggs, fish, pasta, pesto, tomatoes, Italian and Mediterranean recipes


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  Bay Leaf: herb (dried whole leaves) Description: Leaves from the evergreen bay laurel tree, also called bay laurel or laurel leaf. Earthy, pungent aroma. Uses: Meats, pickling, sauces, soups, garam masala, stews, vegetables


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  Borage: herb (fresh leaves) Description: European herb with hairy leaves. Faint cucumber flavor. Uses: Salads, teas and vegetables



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  Caraway Seed: spice (dried whole seeds) Description: Seeds from an herb in the parsley family, Nutty, licorice flavor, familiar rye bread flavor. Uses: Breads, cheese spreads, pickling, vegetables, cabbage, and German, Austrian and Hungarian recipes.



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  Cardamom: spice (whole pod, seeds or ground) Description: Seeds are in pods the size of a cranberry, inside of a white or green pod. Member of the ginger family. Spicy-sweet, pungent aroma, expensive. Uses: Cakes, cookies, curries, fruits, Indian recipes, Scandinavian breads



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  Cayenne Pepper: spice (ground) Description: Powdered seasoning made from a variety of tropical chile's, including red cayenne peppers. It is very hot and spicy, so use with caution. Also called red pepper. Looks like paprika. Very hot, pungent. Uses: Meats, eggs, cheese, Cajun recipes


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  Celery Seed: spice (whole or ground, sometimes mixed with salt - celery salt) Description: Seeds from wild Indian celery called lovage. Slightly bitter, strong celery flavor. Uses: Sparingly for pickling, salads (potato and Cole slaw), soups, stuffing's



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  Chervil: herb (fresh sprigs or crumbled dried) Description: Curly, dark-green leaves. Member of the parsley family. Mild celery-licorice flavor. Uses: Main ingredient in "fines herbs", also used to season eggs, chicken, fish, salads, shellfish and tomatoes.



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  Chili Powder: spice (ground) Description: Seasoning blend made from ground dried chile's, coriander, cumin, garlic, oregano and other herbs and spices. Mild to hot. Uses: Chili, eggs and cheese, soups, stews, Mexican dishes



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  Chives: herb (fresh stalks, or frozen and freeze-dried) Description: Slender green, grass-like with hollow stems. Related to the onion and leek. Source of vitamin A. Onion or garlic flavor. Uses: Appetizers, cream soups, fish, salads, egg and cheese dishes, sauces, shellfish and part of "fines Herb's" blend



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  Cilantro: herb (fresh leaves) Description: Bright-green stems and leaves from the coriander plant, resembles parsley. Also called coriander and Chinese parsley. Pungent, soapy fragrance. Uses: Fish, rice, salsas, salads, and Italian, Latin American and Mexican recipes


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  Cinnamon: spice (whole sticks or ground) Description: Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown). Aromatic, pungent. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten. Uses: Cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes)



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  Clove: spice (whole or ground) Description: Reddish-brown, nail-shaped buds from the tropical evergreen clove tree. Aromatic, pungent, sweet. Cloves should be used with care as the flavor can become overpowering. Uses: Baked beans, fruit pies, ham, pickling, sauces, spice cakes and cookies


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  Coriander: spice (whole or ground) Description: Seeds from the coriander plant, related to the parsley family (see cilantro). Mixture of lemon, sage and caraway flavors; musty. Uses: Baking, pickling, and Mexican and Spanish recipes, sausage, curries


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  Cumin: spice (whole or ground) Description: Dried fruit from a plant in the parsley family. Slightly bitter, smoky, nutty, hot. Uses: Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes.


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  Dill Seed: spice (whole or ground) Description: Dried seed from the dill plant. Tangy, "dill pickle" flavor, more pungent than the herb. Uses: Meats, salads, sauces, vegetables


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  Dill Weed: herb (fresh whole or dried) Description: Feathery green leaves from the dill plant. Pungent, tangy. Uses: Breads, fish, pickling, salads, sauces, vegetables
  
  
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  Fennel Seeds: spice (dried whole) Description: Oval, greenish-brown seeds from the fennel plant. Aromatic, slight licorice flavor, larger than anise seed. Uses: Breads, fish, sauces, sausage, soups, Italian recipes


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  Fines Herbes: blended herbs (crumbled dried leaves) Description: French seasoning made from a mixture of finely chopped herbs, usually chervil, chives, parsley and tarragon. Uses: Cheese, eggs, fish, poultry


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  Garam Masala: blended herbs Description: Blend mixture of herbs (bay leaves, cardamons, cinnamon, black cumin, cloves, black peppercorns and nutmeg). Uses: Use sparingly near the end of cooking Indian dishes Ginger: spice (fresh, dried, crystallized or ground) Description: Light brown, gnarled and bumpy root from the ginger plant. Peppery, slightly sweet with a pungent and spicy aroma. Uses: Cakes, cookies, marinades; Chinese, Jamaican and German recipes; DON'T substitute dry ginger powder for recipes specifying fresh ginger.

• Garlic Goes in most of my cooking this is the nectar of the gods as well as keeping vampires away. I have read that you can overuse garlic but I have never been able to quantify this statement.


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  Juniper Berries: spice (dried whole) Description: Slightly soft berries that resemble the size and color of blueberries. Pungent, piney flavor, bitter when raw, principle flavoring in gin. Uses: Marinades, game dishes, sauerkraut


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  Lemon Balm: herb (fresh sprigs) Description: Mint-like leaves, also called balm. Sweet, lemon flavor with a citrus scent. Uses: Jams and jellies, salads, soups, teas


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  Lemon Grass: herb (fresh or dried stalks or ground) Description: Long, thin, gray-green leaves. Lemon flavor and fragrance, very fibrous. Uses: Fish, chicken, shellfish, soups; Thai and Indonesian recipes


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  Mace: spice (dried blades or ground) Description: Brown outer covering of the nutmeg seed that turns yellow-orange when dried. Milder flavor and smell than nutmeg. Uses: Custards, fruit desserts (peaches, plums and apples), spice cakes and cookies, vegetables (carrots, broccoli, Brussels sprouts and cauliflower)


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  Marjoram: herb (fresh sprigs, leaves or ground) Description: Oval, inch-long pale green leaves. Member of the mint/oregano family. Aromatic, slightly bitter, similar to oregano, but much milder. Uses: Fish, pate's, meat (esp. lamb), poultry, sausages, stuffing’s, vegetables


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  Mint: herb (leaves or flakes) Description: Peppermint and spearmint are two of the most popular kinds of the 25 or more varieties that exist. Strong, sweet, familiar cool aftertaste. Uses: Beverages, desserts, lamb, sauces, soups


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  Mustard Seed: spice (whole or ground) Description: White (or yellow) and brown (or Asian) seeds are two major types. The brown is stronger. Hot, very pungent. Uses: Meats, pickling, relishes, sauces and gravies.


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  Nutmeg: spice (whole or ground) Description: Gray-brown, oval seeds from the nutmeg tree.


• Mace is the spice obtained from the membrane of the seeds. Nutty, warm, spicy, sweet. Uses: Beverages (esp. egg nog), cakes, cookies, sauces, sweet potatoes, custards and breads


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  Oregano: herb (fresh leaves or crumbled dried) Description: Member of the mint family, related to marjoram and thyme. Strong, aromatic with a pungent "pizza" flavor. Uses: Fish, meat, poultry, tomato sauces; Greek, Italian and Mexican recipes


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  Paprika: spice (ground) Description: Dried, sweet red peppers ground into a powder. Slightly bitter, ranging from sweet to hot (Mexican is brighter in color and sweeter in taste than Hungarian, which is darker and more pungent). Uses: Dips, fish, poultry, salads (potato and egg), soups; necessary ingredient in goulash


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  Parsley: herb (fresh sprigs or crumbled dried) Description: Most widely used herb. Curly leaf and Italian (flat-leaf) parsley are but only two of the more popular varieties that exist. Delicate, slightly peppery taste. Uses: Sprigs used as garnish, herb mixtures (see fines herbs), sauces, soups, stews. Wide variety of uses.


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  Peppercorn: spice (whole, ground or cracked) Description: Most widely used spice. Berries from the pepper plant that grow in grape-like clusters. Black, white, green and red peppercorns are processed from the berries. Hot, peppery. Uses: Enhances flavor of most meats, poultry and sweet dishes


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  Poppy Seeds: spice (whole) Description: Tiny (less than 1/16 inch in diameter), blue-black seeds from the poppy plant. Crunchy texture, faint nutty flavor. Uses: Breads, cakes, pastries, salad dressings, vegetables, meat sauces


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  Rosemary: herb (fresh sprigs or whole dried) Description: Silver-green, pine needle-shaped leaves; member of the mint family. Sweet, hint of lemon and pine. Uses: Casseroles, fish, fruit salads, lamb, chicken, soups, stuffing's, tomato sauce


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  Saffron: spice (whole threads or powdered) Description: Most expensive spice. Dried yellow-orange stigmas from the crocus plant. Adds bright yellow color to foods. Mild and distinctive flavor. Should be steeped in hot liquids before use. Uses: Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads


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  Sage: herb (fresh sprigs, dried whole leaves, crumbled, ground) Description: Narrow, oval, gray-green leaves. Musty, minty, slightly bitter, "sausage" flavor. Uses: Chicken, duck, goose, pork, sausages, stuffing’s


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  Savory: herb (fresh sprigs or crumbled dried) Description: Two types: summer and winter. Summer savory is slightly milder, but both are strongly flavored and should be used sparingly. Summer is generally preferred. Closely related to the mint family. Minty, aromatic, slightly pungent. Uses: Beans (lima beans, string beans and lentils) meats, sauces, soups, stuffing’s, vegetables


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  Sesame Seed: spice (dried whole seeds) Description: Tiny, flat seeds pale ivory (most common), brown, red or black. Familiar hamburger bun garnish Nutty, slightly sweet. Uses: Breads, cakes, cookies, dips, poultry, salad dressings, seafood


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  Seven Spice: (nanami togarashi) Descriptions: This is a Japanese seven-spice seasoning. A blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed and ginger. Just a few sprinkles of this will really bring out the taste of your Japanese food. It is generally used in noodle dishes such as udon or soba, or as dipping spice for Tempura.


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  Tarragon: herb (leaves, whole or crushed) Description: Delicate, narrow, pointed, dark-green leaves. Mild licorice flavor. Uses: Eggs, meats, pickling, poultry, salads, sauces, dressings, "fines herbes" blend


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  Thyme: herb (leaves or ground) Description: Garden thyme (most common) is a bush with gray-green leaves, member of the mint family. Very aromatic, minty, tea-like. Uses: Fish, meats, poultry, soups, stocks, vegetables (eggplants, mushrooms, potatoes and summer squash)


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  Turmeric: spice (ground) Description: Intense yellow-orange root of a tropical plant related to ginger; used to flavor and color food. Use carefully as it can stain. Pungent, slightly bitter, earthy flavor. Uses: Primary ingredient in American-style mustard, Curries, East Indian recipes

Just Remember!

Food is an important part of a balanced diet.