Spices-That-Make-All-the-Difference
May 14, 2012
•Le Cordon Bleu
•Scottsdale
• 0 Comments
Spices That Make All the Difference
Whether dining at a friend’s house or a five-star restaurant, what makes a dish stand out more than anything is that little hint of spice. Often when a dish flops you will hear people say things like “it lacked taste,” or “it was bland.” Without the help of spices, even the most creative meals fall a bit flat. While there are more spices than you can even imagine, if you start with just these beginner ideas, they will make all the difference in many recipes and add extra flavor.
Traditional Spices
Juniper berry is a traditional spice used to season meats. This spice is especially tasty with baked beef, pork or chicken. One word of caution however: it can be strong, meaning a little goes a long way. Another traditional spice favored by cooks and those enrolled in a culinary arts education is mace. The scent of mace is delicate rather than pungent. Combined with thyme or sage, the effect on pork, poultry or fish is a rustic blend of spices. Add a dash to roasted fresh or smoked ham and see if it doesn't perk up the appetite.
Cardamom Cakes
When it comes to old style European desserts, cardamom cakes were always an essential part of a dessert menu and today they still remain quite popular. Cardamom is a pale greenish yellow when ground and has a scent reminiscent of everything Grandma baked in her oven. Sprinkle it on apples before baking or add to gingerbread recipes or cake batter. It's a sophisticated flavor so use sparingly in recipes. A quarter teaspoon should be adequate as the flavor is quite strong in larger doses.
Vanilla and Carob Powders
Vanilla isn't just a flavoring, it has many great uses in the kitchen. In powdered form, blend with confectioners’ sugar to create glazes for cakes and pastries. Added to pie fillings, it brings out the flavor of virtually any fruit or custard filling. Add a dash to a pumpkin pie filling or cheesecake recipe and prepare for a heavenly result. Vanilla powder is often used in Caribbean roasted meat recipes, although in a minimal amount. Use a hint of vanilla powder as part of a rub for roasted meats. The same is true of carob powders. For most Tex-Mex recipes, the addition of a bit of carob powder along with annatto chili is a good blend for most salsa recipes. In fact, this style is commonly used as part of a traditional Arizona culinary school training in the native Southwestern flavors.
Sea Salt, Star Anise and Chervil
Chervil has a flavor that is similar to cilantro and used in soups and stews. Star Anise is used in whole form in many Chinese recipes. It has a light licorice flavor. Sea salt is stronger than table salt and healthier.
If you enjoy learning about new recipes and spices and you would like to enhance your culinary arts education, perhaps an Arizona culinary school would be the perfect place for you to shine!
This article is presented by Le Cordon Bleu College of Culinary Arts in Scottsdale. Le Cordon Bleu College of Culinary Arts in Scottsdale offers culinary arts and pâtisserie and baking training programs in Scottsdale, Arizona. To learn more about the class offerings, please visit Chefs.edu/Scottsdale for more information.
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