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Herbs, Spices, and Aromatics

Herbs, Spices, and Aromatics. “ Herbs are like brilliant jewels that add sparkle to any dish”. Herbs. Herbs: the leaves and stems of certain plants Flavor a wide variety of foods Sweet and Savory. Selecting Herbs. Selecting Herbs: Select herbs that smell good Select herbs that look good

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Herbs, Spices, and Aromatics

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  1. Herbs, Spices, and Aromatics

  2. “Herbs are like brilliant jewels that add sparkle to any dish”

  3. Herbs • Herbs: the leaves and stems of certain plants • Flavor a wide variety of foods • Sweet and Savory

  4. Selecting Herbs • Selecting Herbs: • Select herbs that smell good • Select herbs that look good • Leaves are intact • Not bruised or wilted • Stems firm, not split

  5. Storing Herbs • Store fresh herbs in the fridge • Wrap loosely in a paper towel in a closed plastic bags • Use within a few days

  6. Dried Herbs • Dried herbs have had moisture taken out of them • Leaves • Powder • Flavor is concentrated • Smell first • Lasts 6 months

  7. Using Fresh Herbs • Rinse and dry first • Cut as close to cooking as possible • Whole sprigs and stems added at the beginning to gently flavor • Chopped herbs added at the end create intense flavor.

  8. Using Dry Herbs • Have less water, are more intense • Substitute 1 teaspoon of dried herb for 1 Tablespoon of fresh. • Add dry herbs early in the cooking process so the flavors have a chance to develop.

  9. Spices

  10. Spices • Spices are aromatic added in small amounts to foods to give them a specific flavor. • Seeds, bark, roots, stalks, or fruits of plants.

  11. Spices • Purchase whole spices and grind them • Whole spices last longer • Ground spices lose aroma quickly

  12. Spices • May be added to a dish whole and strained out • May be ground and added to dish to flavor evenly. • Recipe specifies when spice should be added to a dish.

  13. Spice Blends • Combination of a variety of spices • Curry Powder • Chili Powder • Pumpkin Pie Spice

  14. Aromatic Ingredients • Add more flavor and aromas to a dish • Three types of aromatic ingredients • Aromatic Vegetables and Fruits • Aromatic Liquids • Cured and Smoked Foods

  15. Aromatic Vegetables and Fruits • Onion family • Garlic • Onions • Leeks • Mushrooms • Celery • Tomatoes • Citrus Fruits • Add zest: just the peel

  16. Aromatic Liquids • Broths and Stocks • Alcohols • Alcohol evaporates and concentrates the taste • Flavorful Oils • Delicate, lose flavor easily • Extracts • Vanilla, Lemon soaked in alcohol. • Added in small amount

  17. Cured Foods • Cured Foods • Preserved by drying, salting, pickling, smoking • Add savory flavor and salt • Strongly flavored • Added at the beginning.

  18. Aromatic Combinations • More than one flavoring or aromatic ingredient • Mirepoix • Sachet d’epice • Bouquet garni

  19. Aromatic Combinations • Mirepoix • Size of veggies depends on how long the dish will cook • Long cooking: Large Pieces • Quickly Cooking: Small Pieces

  20. Standard Mirepoix • Stocks and soups • 2:1:1 • Onion, Carrot, Celery • May add tomato paste

  21. White Mirepoix • For white stocks and soups • Parsnips replace carrots • Leeks replace some onions

  22. Cajun Trinity • Creole and Cajun Dishes • Onion, Celery, Green Pepper

  23. Matignon • Like Mirepoix • 1 part onions, 2 parts carrots, 1 part celery and 1 part ham. • “Edible Mirepoix”

  24. Battuto • Used in Italian soups, sauces, stews • Cooking fat, garlic, onions, parsley, carrots, celery.

  25. Sachet d’Epices and Bouquet Garni • Sachet d’Epices: “bag of spices” • Mixture of dried and fresh herbs • Tied in cheesecloth • Peppercorns, dried thyme, fresh parsley • Bouquet Garni • Fresh herbs rather than dried • Leeks, garlic, scallion • Thyme, parsley rosemary, citrus

  26. Chicken and Dumplings yield: 3 servings • 3cups chicken broth (1 1/2 boxes or 3 cans) OR 6 c. water + 6 chicken bouillon cubes8 oz cooked chicken, cut into bite-sized pieces1/2 c. sliced carrots1 ribs celery, chopped1/2 onion, minced1-2 cloves garlic, minced or pressed1 bay leaf1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)1/4 tsp. basil1/2 14-oz. can evaporated milk 1/2 recipe of Bisquik dumplings (recipe is on the box)

  27. Chicken and Dumplings • In a large pot, heat olive oil over medium heat and add onions and garlic. Saute for a few minutes. • Add chicken broth, chicken, bay leaf, and basil. Bring to a boil. • Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. • When carrots and celery are almost done, add chopped parsley. • Add evaporated milk. Increase heat to boiling and add prepared Bisquik by small spoonfuls (they’ll really puff up while they’re cooking). • Cook until dumplings are cooked through (they should appear moist but feel firm; this is after about 4-5 minutes).

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