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Post by cathygeha on Mar 1, 2019 9:59:00 GMT
This round runs from February 21 - April 3rd. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - NEVER give up
cathygeha/Cathy - moderation
cherryt38/Cherry - Mindful eating, attention to the sigh
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - 5 minutes a day to write gratitude, plan and reflect
pamthomas46/Pam - continue to collect blue dot days
Hostess Schedule:
February 21 - 27 Pam
February 28 - March 6 Cathy
March 7 - 13 Judy
March 14 - 20 Jan
March 21 - 27 Cherry
March 28 - April 3 Beverly
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Post by cathygeha on Mar 1, 2019 10:06:55 GMT
I thought this week it might be fun to look at ideas to improve flavor of food...found a couple articles and will share a few tips/tricks each day. Seasoning Tips for Improving FlavorBy Cook's Illustrated Published September 2011 Reliable recipes and top-quality equipment will get you far, but knowing how to get the most from your seasoning can make a big difference.
4. Season cold foods aggressively
Chilling foods dulls their flavors and aromas, so it’s important to compensate by seasoning generously—but judiciously. To keep from overdoing it, season with a normal amount of salt before chilling and then taste and add more salt as desired just before serving.
5. Incorporate fresh herbs at the right time
Add hearty herbs like thyme, rosemary, oregano, sage, and marjoram to dishes early on in the cooking process; this way, they release maximum flavor while ensuring that their texture will be less intrusive. Save delicate herbs like parsley, cilantro, tarragon, chives, and basil for the last minute, lest they lose their fresh flavor and bright color. 6. Add a little umami
Common pantry staples like soy sauce, Worcestershire sauce, and anchovies contain high levels of glutamates that can give a savory umami boost to a dish. Try mixing a teaspoon or two of soy sauce into chili or adding a couple of finely minced anchovies to a chicken braise.
7. Make adjustments when seasonings go awry
If you’ve added too much salt, sugar, or spice to a dish, the damage is usually done. In mild cases, however, the overpowering ingredient can sometimes be masked by the addition of another from the opposite end of the flavor spectrum. Consult the following tips for ideas. And remember to account for the reduction of liquids when seasoning a dish—a perfectly seasoned stew will likely taste too salty after several hours of simmering. Your best bet is to season with a light hand during the cooking process and then adjust the seasoning just before serving.
• If your food is too salty, add an acid or sweetener such as vinegar; lemon or lime juice; canned, unsalted tomatoes; sugar, honey, or maple syrup.
• If your food is too sweet, add an acid or seasonings such as vinegar or citrus juice; chopped fresh herb; dash of cayenne; or, for sweet dishes, a bit of liqueur or espresso powder
• If your food is too spicy or acidic, add a fat or sweetener such as butter, cream, sour cream, cheese, or olive oil; sugar, honey, or maple syrup
8. Add a finishing touch
Even the most perfectly cooked soup, stew, or pasta dish can benefit from a last-minute burst of flavor. One of our favorite ways to liven up rich lasagnas or hearty braises is to sprinkle them with the classic Mediterranean garnish known as greDo molata. This mixture features minced fresh garlic, citrus zest, and fresh herbs such as parsley or basil. Soups, pasta, fish, and just about any cut of meat will benefit from a dollop of herb butter made from blending finely minced herbs, garlic, and often shallot into softened butter.
QUESTIONS:
1. Comments on any of the above? 2. FUN: How do you store your herbs and spices and/or do you grow fresh herbs?
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Post by cathygeha on Mar 1, 2019 10:30:06 GMT
I have had too hot and too salty and often the more you add to the pot the less edible it is. I have noticed that cold food (ice cream when you make it) does need more sweetening...no idea why...but guess it has to do with temperature. I wonder if adding certain herbs at the beginning or end of cooking matters more if they are fresh or dry? I have seen about the basil but always put basil and oregano in at the beginning when making spaghetti sauce.
We grow some herbs...used to do more of that in the past.
I keep my herbs/spices in jars in the drawers next to my stove and have labels on top of each jar so when I look in I know what is in the jar. Used to have a spice rack but it took up space on the counter so I gave it away...after dragging it around with me for thirty years!
PERSONALS: Most everyone seems not to use much if any salt...I still do...naughty me  I went ahead and plopped in the entire rest of the article as I found MORE ideas/sites to share
BEVERLY: Lemon juice and vinegar add a bit of zing...think of them in vinaigrette on salads. Let us know what you think if you do try either. Lemon on fish is also tasty...
HOLLY: Lemon is a must in soup here in Lebanon. The lentil/chard soup's taste is more from the garlic and lemon than it is from the lentils, chard or potatoes. It is delicious. Don't add to milk based soups as it will cause the curdling. I don't eat much if any meat but did find it interesting about seasoning before/after.
CHERRY: I usually put quite a bit of lemon in the soup when I put it in...and usually at the end so the taste is fresh and stronger. I like the idea of the cat holding salt and pepper shakers.
PAM: I usually let people salt and pepper their food, too. Hubby has said he doesn't want any in the food but then when it is that way...he is up and into the salt to add at least a bit
JUDY: I have a wooden pepper grinder, too. I also have a smaller one for red peppercorns. I can still remember people coming around at the fancier restaurants to grind pepper on the salads...yummy!
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Post by cherryt38 on Mar 1, 2019 14:51:53 GMT
I found it interesting about adding more seasoning to cold foods. I usually do go a little lightly on salt when cooking food, then adjusting if needed just before it is done. I do like salt added while cooking as it tastes too bland if none is added, and adding salt after something is cooked never seems to blend in well. Pasta is a prime example. You can add quite a bit of salt to the pasta water and the pasta never seems too salty, but if you don't add any, it is really bland and adding after it is cooked just doesn't seem to work. The pasta is still bland and I can taste the salt separately.
I've found a good glob of sour cream added to a dish that is too spicy for me (like chili) does wonders to cut the heat.
Often I prefer dried herbs in a dish rather than fresh. To me they have more flavor. I do like some fresh herbs in addition to the dried, such as fresh basil added at the last minute. Cilantro is always better added fresh and at the last minute.
I do grow some fresh herbs in the garden and also some like rosemary, thyme, parsley, and sometimes mint in pots over winter in the house. I like to grow basil in pots at any time of the year. My own dried herbs, if I get around to drying them, I store in tins or small jars.
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Post by bmazzo on Mar 1, 2019 15:00:12 GMT
I will definitely try using the lemon in my soups. I really never thought of it before.
I guess it would make sense that you would need more flavoring in cold foods, after all, the heat in the cooked foods, makes the flavors come to life.
I do use the idea of sugar in a dish if it is too salty. I seldom get anything too salty, as I try to use it sparingly.
Last year, I grew basil & flat leaf parsley in large pots beside my back steps. I will probably do the same this year.
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Post by pamthomas46 on Mar 1, 2019 19:19:25 GMT
Interesting tips today. I don’t use that many spices, when I cook Korean recipes, I follow my proven recipes. I also don’t grow herbs or much else. Dd is enjoying growing plants but hasn’t tried herbs yet. She does seem to have a green thumb.
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Post by jasimons on Mar 1, 2019 20:40:00 GMT
I've never paid attention to when I add spices or herbs. I guess if it says in the recipe when to add them, that's what I do!
I like the ingredients with the umami flavor, but...they tend to be high in sodium as well. I notice the link is from Cook's Illustrated. I watch the Cook's Illustrated and Cook's Country shows on public TV (their magazines are great too), they often show using anchovies as an ingredient, stating that it won't add a fishy flavor, just the savory notes, but I have no tried it.
I keep dried herbs and spices on hand, mostly purchased. I grow basil, parsley (usually at least a couple of varieties of each), dill, sometimes coriander/cilantro, or whatever catches my eye when I'm pursuing the seed packets.
In summer, when I have fresh - I use fresh parsley for tabouli. I like to chop up fresh basil and tomatoes to mix with pasta and a bit of olive oil.
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Post by jan on Mar 1, 2019 20:49:46 GMT
I have been out of touch this week. I am not sure why being snowed in did that to me, but so happy to be back at work.
I think you are supposed to add "soft" herbs at the very end of the cooking process and the "hard" herbs at the beginning.
Is it a bit of sugar you can add to something that is too salty ? I don't use hardly any salt, just on potatoes and in pasta water.
One of my favorite things to add is Worcestershire sauce, even though I hate the thought of eating anchovies.
I grow fresh herbs in the garden but right now my garden is under about 13 inches of snow, so it might be a bit before I can plant anything. However, it is supposed to be in the 50s by next week, so if my yard isn't under water then, I can get out to the greenhouse.
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I went ahead and plopped in the entire rest of the article as I found MORE ideas/sites to share 
