Cooking Spices and Herbsthe secrets of successful Pantry Cooking
Chances are - you are familiar with the most common cooking spices. But do you know how to use them effectively for best results? Which ones go together? And what is pantry cooking anyway? Well, let's delve into this...
The Most Common Cooking Spices
This list might vary slightly for you and your family based on your tastes and cooking spices you enjoy. That's OK!!! The idea is to start with a list of basics, experiment, refine, try some new spices and make YOUR spice rack perfect for you. If you need a starting place, the above is a good one. The key learning here is to have a standard list of cooking spices that you can rely on for your everyday meals. I've assembled some suggestions below to get you started with using fresh herbs and spices in your own kitchen. Having an accessible spice rack is something to really consider if you want to start getting into the habit of using spices in everyday cooking. If you are going to use a lot of fresh spices, I like to use the automated spice grinder (aka coffee bean grinder), but a hand held grater will work as well. Both are described in a bit more detail below. You know I hate recipes, but cooking reference books are something you will find in abundance in my kitchen. The Cook's encyclopedia is a great and thorough resource for learning about spices and their various effects on food. For something a bit more accessible, the laminated quick-reference guide is a great tool for serious and creative cooks. Cooking with HerbsNow would probably be a good time to talk about the difference between herbs and spices. They are not interchangeable terms. Do you know the difference?Spices are Seeds, bark, roots, buds, cardamom or berries. Capers, Chiles, Cayenne, Cinnamon, Cloves, Coriander, Cumin, Ginger, Mustard, Nutmeg, Peppercorns, Saffron and Turmeric are examples of cooking spices. Herbs are leaves, stems and flowers of aromatic plants. Basil, Bay leaf, Chives, Cilantro, Dill, Oregano, Rosemary, Sage, Tarragon and Thyme are all example of herbs. When cooking with herbs, there are some differences among fresh and dried herbs. Fresh herbs should be added as close to the end of cooking as possible. Remember that dried herbs will be stronger than fresh and can be added earlier in cooking. Other FlavoringsIn addition to cooking with herbs and spices, successful pantry cooking relies upon understanding other common and useful cooking flavorings as well.Vinegars: When wine or other alcoholic liquid is further fermented, bacteria turns it into acetic acid. The resulting vinegar is a thin, sour liquid that can be used as a preservative, cooking ingredient, condiment and cleaning solution. The best vinegars are clear and clean - not cloudy or muddy. Wine Vinegars are made from white or red wine, sherry or champagne. Malt Vinegar is produced from malted barley. It is sweet and mild in flavor. Distilled Vinegar made from grain alcohol, has the highest acidic content. It is completely clear and strong flavored. Cider Vinegar is produced from unpasteurized apple juice or cider. Rice Vinegar, brewed from rice wine, is clear and slightly sweet. Flavored Vinegars are simply vinegars with herbs, spices or flavors added. Fats (Oils): Oil is the liquid form of fat. When working with oil, it is important to know smoking points of various oils to decide which is appropriate to use for your dish. For example, if you use a low smoke point oil on a high heat dish, the oil will burn before the item is cooked, giving your product a burnt finished taste. Here is the smoke point of various fats by type:
Whole butter: 260 degrees (127 C) Pantry Items - Beyond Herbs and Cooking Spices
There are many other items you can keep in your pantry to give yourself either a variety of flavors to choose from, or save time with convenience items, or simply to have an appropriate side dish with your entrée.Some suggestions: Rices: have a variety of rice; learn their correct preparation. Ex: Sushi rice, risotto, wild rice, or simple rice mixes Canned beans: add quick protein to dishes with black beans, pinto beans, red beans, lentils, garbanzo beans Grains and meal: barley, couscous, polenta, grits - can also make a great staple of healthful cooking. Pasta: Try different shapes. How about orzo pasta? Use the correct shape for the type of sauce you’re making. Canned meats and fish: A can of tuna can help add protein to a quick dinner meal or canned chicken can help boost up a stew or aid in quick chicken tacos or a casserole dish. International sauces: Visit the international aisle of the grocery store and stock up on an assortment of flavors that can change the taste of a familiar dish. Tomato products: Use tomato paste to thicken sauces. Tomato sauces and diced tomatoes with onions or chilis help save on prep time. Protein standards: Portion chicken breast, shrimp, or beef cuts into ziplock bags when returning from the grocery. Freeze them for later use by portion size. Similarly, portion ground beef, chicken, or turkey into usable forms before freezing. Make hamburgers ahead of time; freeze them. A little pre planning in the pantry and spice rack will lead to everyday cooking confidence, creativity and success. I'd say that's just what everyone needs in their daily routine! To sum it all up in two words: Pantry Cooking. This concept is a key to cooking success because having the right ingredients and flavorings on hand will help you to overcome your dependence on recipes and this is where you start to REALLY cook! Here is one of my favorite Cooking Coarse episodes that address the most common of cooking spice. Watch now and I guarantee you will learn something new about something old: Salt: 
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