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seasonings and flavorings
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Seasonings
Substances used to bring out a flavor that is already present
Flavorings
Substances used to add a new flavor or modify the original flavor
Herbs
Leafy parts of certain plants that grow in temperate climates
Spices
Roots, bark, seeds, flowers, buds, and fruits of certain tropical plants. Mostly available dried.
Salt
The value of salt was esteemed so highly in ancient times that the word salary is derived from salt. Salt or sodium chloride (NaCl). 40 percent Na, 60 percent Cl. Second most frequent food additive by weight. Originally introduced into foods as a preservative.
Salt Content
Canned, frozen, cured, and pickled foods supply 75 percent of all sodium ingested. High sodium intake is a health concern. Low-sodium versions of foods are now offered by many companies. Food labels describe sodium/salt content.
Salt Varieties
Sea salt, rock salt, table salt, kosher salt
Flavored salts
Garlic, onion, and celery salt mixtures
Salt substitutes
An option for some people. Many salt substitutes, however, contain potassium, which may be inappropriate for people with kidney, heart, or liver problems. Calcium chloride is another salt substitute.
Pepper
Rates just behind salt in popularity as a seasoning. Added most frequently to meats, soups, sauces, and salads. Ground black or white pepper comes from the berries of a tropical climbing shrub.
Pepper Varieties
Black pepper, white pepper, green peppercorns
Pepper vs. Chili Peppers
Peppercorns belong to an entirely different genus than the Capsicum family of chili peppers, which are classified as vegetables.
Flavor Enhancers
MSG (monosodium glutamate), oil extracts
MSG
Compound that influences flavor without contributing any flavor of its own. Isolated from seaweed in 1909. Implicated in Chinese Restaurant Syndrome for MSG-sensitive people.
Oil Extracts
Essential oils obtained from natural sources. Primarily used to flavor puddings, candy, ice cream, cakes, and cookies.
Marinades
Seasoned liquids that flavor and tenderize foods, usually meats, poultry, and fish. Vinaigrette is a marinade used for vegetables served cold.
Breading and Batters
Enhance the flavor and moisture retention of many foods. Most foods coated in this manner are deep-fried, pan-fried, or sautéed.
Breading
Flour coatings that result in a light golden crust.
Batters
Wet flour mixtures containing water, starch, and seasonings that foods are dipped in before being fried.
Adding Seasonings and Flavorings to Food
The amount to add and when to add depend on the recipe being followed.
Condiments
Seasonings or prepared relishes used in cooking or at the table. Examples include mustard, ketchup, mayonnaise, relish, tartar sauce, salsa, barbecue sauce, soy sauce, horseradish, Worcestershire sauce, chutney, and steak sauce.
teaspoon for chili
1 teaspoon of chili powder
cayenne or garlic powder
cayenne or garlic powder
for every pound of meat or pint of liquid soup sauce
for every pound of meat or pint of liquid soup sauce
Seasonings and Flavorings
Seasonings and Flavorings
Adding Seasonings and Flavorings to Food
Adding Seasonings and Flavorings to Food
When to Add
When to Add
Foods tend to better retain the flavor of seasonings if their surfaces are partially cooked and therefore permeable
Foods tend to better retain the flavor of seasonings if their surfaces are partially cooked and therefore permeable
Sweat
The stage of cooking in which food, especially vegetables, becomes soft and translucent
Seasonings and Flavorings
Seasonings and Flavorings
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Sour condiments: Commercial vinegar
Uses distilled alcohol from distilleries that in turn use molasses as raw materials. This distilled alcohol is run through an acetator seeded with acetobacteric aceti which converts the alcohol into a 10% acetic acid solution. Diluted to 45% acidity with water.
Specialty vinegars: Sukang paombong (nipa sap)
Dark in color due to duhat bark.
Specialty vinegars: Sukang iloko (sugar cane juice)
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Specialty vinegars: Sukang tuba (coconut sap)
Flavored vinegar (+ specialty flavoured vinegar with herbs and spices).
Specialty vinegars: Sinamak (chili pepper/labuyo, ginger, garlic)
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Specialty vinegars: Wine vinegar
Prepared from wine.
Specialty vinegars: Balsamic
Concentrated grape juice fermented and aged for 15 to 20 years, used for salad dressings.
Food Presentation: Plate presentation
Size and temperature. Space between foods on plate. Garnishes.
Garnishes
Leaves (parsley sprigs, mint leaves in iced tea), Fruit (pineapple sticks, kiwifruit slices, olives, lemon/lime/orange wedges), Vegetables (cucumbers, tomatoes, green peppers, radishes, onions), Pickled items (olives, pickles, pimentos), Nuts, croutons, crackers, Hardboiled egg slices or halves.
Avoid overloading the plates
Your dish won't be very attractive if meat is swimming and your vegetable garnish sunk in an ocean of sauce. Think about playing on contrasts and colors. Observe a half inch space or more between food and the edge trim. Many chefs reference a clock layout when choosing the placement of the three basic elements to a dish: protein should be placed at 2 o'clock, the starch at 10 o'clock, and the vegetables between 3 and 9 o'clock.
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Seasonings and Flavorings Herb
A plant leaf valued for its flavor or scent
Seasonings and Flavorings Herb examples
Basil, sage, thyme, oregano, bay leaves, cilantro, dill, marjoram, mint, parsley, tarragon, rosemary, savory
Seasonings and Flavorings Spice
A seasoning or flavoring added to food that is derived from the fruit, flowers, bark, seeds, or roots of a plant
Seasonings and Flavorings Spice examples
Allspice, saffron, cinnamon, anise, caraway, celery, cumin, fennel, mustard, poppy, sesame seeds, ginger, turmeric
Seasonings and Flavorings Spice (Garlic, onions, shallots)
Although garlic, onions, and shallots can serve as spices, they are officially recognized as vegetables
Seasonings and Flavorings Spice examples (Bark)
Cinnamon
Seasonings and Flavorings Spice examples (Buds and flowers)
Caper, clove, saffron
Seasonings and Flavorings Spice examples (Seeds)
Allspice, anise, caraway, cardamom, chili pepper, coriander, cumin, dill, fennel, mace, mustard, nutmeg, pepper, sesame
Seasonings and Flavorings Spice examples (Basil)
Warm, sweet flavor. Used in soups, sauces, entrees, relishes, salsas, and dressings. Used with vegetables such as tomatoes, eggplant, and peppers. Used in salads.
Seasonings and Flavorings Spice examples (Oregano)
Belongs to the same herb family as basil. Strong bittersweet taste and perfume aroma. Used in Italian, Mediterranean, Spanish, South American, and Mexican cuisine.
Seasonings and Flavorings Spice examples (Tarragon)
Pleasant perfume-like flavor that is somehow mild and strong at the same time. Licorice qualities. Most often used in poultry and fish dishes, as well as in salads, sauces, and cold dressings.
Seasonings and Flavorings Spice examples (Rosemary)
The leaf of an evergreen shrub. Often used in dishes in which a liquid is involved (soups, stews, stocks, etc.). Used with poultry, beef, lamb, pork, tomato preparations. Dried rosemary should be strained.
Seasonings and Flavorings Spice examples (Dill)
Classic flavor of dill-flavored pickles. Also used in soups, fish dishes, stews, complex salads, butters. Delicate flavor with flowery undertones.
Seasonings and Flavorings Spice examples (Mint)
A sweet herb. Available in a number of varieties such as apple, banana, black, English, and spearmint. Fresh mint is a good flavoring and garnish for fruits, vegetables, salsas, relishes, salads, dressings, mixed greens, iced tea, desserts, and sorbets.
Seasonings and Flavorings Spice examples (Paprika and Chili Peppers)
Paprika: Two flavors - mild and hot. Hungarian paprika (hot and spicy) used to make Hungarian goulash, braised dishes. Spanish paprika (mild in flavor and vibrant red color) used for coloring, blending with rubs, and mild seasoning. Turns brown under excessive heat. Chili peppers: Contain capsaicin. Range from mild to hot. Used in Mexican, Asian, Thai, Peruvian, Indian, Cuban, and South American cuisines. Chili powder blends also available - from smoked, dark, mild and hot blends to single varietal.
Seasonings and Flavorings Spice examples (Curry Powder)
Blend of spices containing as many as 15 different kinds, such as cloves, black and red peppers, cumin, garlic, ginger, cinnamon, coriander, fennel, etc. Originated in India and South Asia. Ranges from mild to hot.
Seasonings and Flavorings Spice examples (Sweet Aromatic Spices)
Used in baking, dessert cookery, sauces, stews, marinades, rubs, vegetables, and entrees. Spices: Cloves, nutmeg, allspice, cinnamon sticks, juniper berries, cardamom, saffron, star anise.
Seasonings and Flavorings Spice (Toasting Spices)
To toast a spice: 1) Place a sauté pan on medium to high heat for about 1 minute. 2) Add the spices in the dry pan. 3) Toss quickly, being careful not to burn, until a nutty aroma is extracted from the spices. Once cool, finely grind and store in an airtight container. Use as a seasoning agent in applications such as marinades, rubs, dressings, soups, stews, ragouts, salsas, and relishes.
Seasonings and Flavorings Spice (Spice Blends)
Many herbs and spices can be combined to produce blends with global seasonings, adding distinctive flavors. Examples: Italian (garlic, onion, basil, oregano, crushed red pepper, thyme), Asian (ginger, five-spice powder, garlic, scallion, Thai basil, cilantro), French (tarragon, mustard, chive, chervil, shallot), South American (chili peppers, lime juice, garlic, cilantro, onion), Indian (ground nutmeg, fennel, coriander, cinnamon, fenugreek, curry), Mediterranean (oregano, marjoram, thyme, pepper, coriander, onion, garlic).
Seasonings and Flavorings Flavor Profiles
To plan your menu item, go through these steps: 1) Identify the meal period. 2) Identify what flavor direction you want to go in, such as a sweet profile in a dessert. 3) Choose the main feature item with sides or garnishes. 4) Consider how the dish will be presented. 5) Consider combinations of flavor ingredients, such as cilantro with lime, onion, and cumin.
Seasonings and Flavorings Flavor Profiles (Continued)
To achieve maximum flavor, use techniques discussed in this chapter, such as: - Toasting and grinding spices - Reducing liquids - Marinating - Using fresh herbs and good fortified stocks - Picking appropriate cooking methods to maximize the potential of each dish - Add fat at the end - Poach and cook grains and legumes in flavored stock
Seasonings and Flavorings Powerhouses of Flavor
Fresh herbs and toasted spices, herbs and spice blends, freshly ground pepper, citrus juices, citrus juice reductions, strong-flavored vinegars and vinaigrettes, wines, strong-flavored oils such as walnut oil and extra-virgin olive oil, infused vinegars and oils, reduced stock glazes, rubs and marinades, raw, roasted or sautéed garlic, caramelized onions and shallots, roasted bell peppers, chili peppers, grilled or oven-roasted vegetables, coulis, salsas, relishes, chutneys, mojos, dried foods (tomatoes, cherries, cranberries, raisins), fruit and vegetable purees, condiments such as Worcestershire sauce, hot chili sauce, Dijon mustard, natural pure extracts.
Seasonings and Flavorings Salty Condiments
Derived from the French words 'condire' (pickle) or 'condere' (to build or store up). Examples: Shrimp paste, salted and fermented fish paste, salted and fermented heko (cooking bagoong for half an hour then allowing to stand), patis (derived from hydrolysis of heavily salted fish), soy sauce (from soybeans and wheat flour).
Seasonings and Flavorings Salty Condiments (Soy Sauce)
Traditional process is considered a brewing process where fermentation is carried out by enzymes derived from the mould Aspergillus oryzae and soyae. Worcestershire sauce: Basic ingredients are soy sauce, vinegar, tamarind, and spices. Oyster sauce: Fermented oyster soy sauce-based sauce.
Seasonings and Flavorings Sour Condiments
Vinegar is a product of a 2 stage of a sugary substance like fruit juices. First stage converts sugar to alcohol. 2nd stage converts alcohol to acetic acid by acetobacter (acetic acid producing bacteria) ex: coconut sap, nipa sap, sugar cane juice. Level of acidity required is 4.5 acetic acid.
Shrimp paste
Salted and fermented
Fish paste
Salted and fermented
Heko cooking bagoong
Cook for half an hour then allow to stand
Patis
Derived from heavily salted fish
Soysauce
Made from soybeans and wheat flour
