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Post by cathygeha on Mar 2, 2019 9:31:45 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 2, 2019 9:42:10 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.
The difference between seasoning and flavoring:
Few things are worse than setting down to a meal and taking that first bite only to find that the food is bland. When this occurs, it's often a result of lack of seasoning or flavoring. As a cook, it's important to know that the two terms are not the same and that they have different affects on the taste of the foods. Understanding these differences can help you to better increase or supplement the flavor in almost anything that you cook. The DifferenceThe difference between seasonings and flavorings comes down to what affect it has on the food. When flavor is added to food, it is meant to alter the taste by introducing a new flavor, or taste, to the dish. Seasonings do not add a new flavor, but only bring out and enhance the natural taste of food. In some cases the difference between seasoning and flavoring is the amount of the ingredient that is used.
IngredientsSalt is the most common seasoning in cooking, closely followed by pepper. In addition, white pepper and lemon juice are also examples of seasonings that are frequently found in kitchens. Flavorings include acids such as vinegar, fresh herbs, spices, sugars and even alcoholic beverages such as brandy. Both spices and herbs may be used as either a seasoning or as a flavoring, depending on the amount used. For example, cinnamon is most often used as a flavoring, but in some dishes a small amount might be added to enhance the natural flavor of a dish. Herbs and spices might be combined to create special seasoning blends.
When to Use FlavoringAdd flavorings to your food at any time during the cooking process, depending on what you are cooking and the flavoring that you are using. Most flavorings require heat to activate them and they require the full cooking time to blend with the flavor of the food. There are some ingredients, such as fresh herbs, Worcestershire sauce and sherry, that can successfully be added at the end of the cooking process.
When to Use SeasoningSeasonings are generally added to food at the end of its cooking cycle and do not require heat for the full effect. For example, after cooking soup, a taste test might reveal that more salt is necessary. Additional salt may then be added even though the cooking process is complete – this is because you are only enhancing the flavor and not attempting to alter it. When cooking larger portions of food; however, such as a large roast, salt is added prior to cooking for better absorption.
References • Kansas State University Research and Extension; Seasoning with Herbs and Spices, Fact Sheet; Jan Stephens; July 2010
Nutrition for Food Service and Culinary Professionals; Karen Eich Drummond
About the Author
Karl Bruce has been a writer since 2009, writing a variety of articles for eHow. He holds a bachelor's degree in computer science from California State University, Chico, and has worked in the tech industry for most of his life.
Questions:
1. Did you learn anything new or have comments to make about the above?
2. FUN: What is a condiment/flavoring item in your frig you use often?
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Post by cathygeha on Mar 2, 2019 10:19:49 GMT
Well...I am still a bit confused so looked at a few more sites and became more confused! Is it what you add to the pot/food or is it the actual cooking or is it what creates the aroma or is it something else? If you are curious...here are a few more sites to look at 
Answer to questions:
1. I did learn a bit I think but will I retain it and be able to pass a test on a question? Not sure one can as there are so many different opinions on what it really is
2. What I use often seems to vary...sometimes I will grab ketchup or vinegar or mustard or soy sauce or something else lurking in there. I may have to go look to see what IS in the frig!
PERSONALS
Cherry: I hadn't thought about using sour cream (none here in Lebanon) or that salt not put in doesn't distribute as well. I do remember asking my aunt when fixing oatmeal whether to add salt and she said always...just a pinch.
Beverly: I have heard about using sugar in tomato sauce but don't always do it.
Pam: I have always thought having herbs in a window over the sink would be fun BUT our window ledge is outside not inside so won't happen here.
Judy: I agree with the fresh herbs and veg in the summer. One of my favorite recipes is pasta with fresh tomatoes, basil, onions, garlic with salt/pepper and balsamic vinegar with a bit of olive oil.
Jan: We have missed you! Sorry you were snowed in! How fun to have a greenhouse!
I was thinking that there was a newsletter I used to get from DICK LOGUE...looked him up online and he doesn't have the newsletter any more BUT he has a LOT of cookbooks out that are healthy heart type books. 1001 recipes or 500 in most of the books. Might see if any are available locally...or can be ordered.
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Post by cherryt38 on Mar 2, 2019 14:01:01 GMT
Cathy, your labne would probably work in place of sour cream, although it would be a little more tart. Dairy products seem to cut the spicy heat in dishes. I usually use a little sugar in tomato sauce or spaghetti sauce, and even tomato soup. It evens out the acidity in the tomatoes.
I haven't thought much about the difference between flavorings and seasonings. I kind of just go by how it tastes to me.
As far as a condiment or flavoring in my fridge, I probably use ketchup or lemon juice the most. I like lemon juice on some vegetables, especially broccoli. Also like it on fish.
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Post by bmazzo on Mar 2, 2019 14:24:42 GMT
These are some interesting thoughts. Makes me look at herbs in a new light. Never thought about there being a difference between flavorings & seasonings.
I have used cream cheese in chicken noodle soup & other creamy soups. It is delish!! I usually buy the fat-free or low-fat versions, nobody can tell the difference. Also very good in potato soup, along with some fresh parsley.
As far as condiments in my fridge, I reach for the ketchup & bar-b-que sauce most often. (I'm sure it's the sugar content in both that makes me love them), also, lately, I have become a real fan of honey mustard. I had avoided it in the past because I thought it was high-calorie because of the honey, but not so. It is about the same as regular mustard.
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Post by pamthomas46 on Mar 2, 2019 21:45:11 GMT
Interesting this morning. I guess the main flavorings I keep on hand are garlic and ginger. Dd uses both genously when she prepares her food.
Have a great weekend everyone.
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Post by jan on Mar 2, 2019 23:19:45 GMT
I kinda knew the difference between seasonings and flavorings. Like vanilla is a flavoring (right?) as you want the food to take on that flavor. I have always thought of salt/pepper, garlic, etc as seasonings.
My favorite condiments are banana ketchup and Trader Joe's mustard aioli. The banana ketchup comes from an asian market and is spicy looking ketchup but made from bananas not tomatoes. I use it more than regular ketchup. The mustard aioli is like creamy mustard but no more points than mustard.
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Post by jasimons on Mar 3, 2019 0:12:40 GMT
I'm not sure I can agree fully with the differences expressed in flavoring vs seasoning in the article. Kind of reminds me of trying to put some other foods in a category - tomatoes tend to be usually classified with vegetables, but botanically as a fruit. Dairy is...well...dairy, but also can step in as protein. Beans, vegetable...or protein?
Condiment from the fridge - probably Tabasco. I realized I use more dry, spice/herb based seasonings/flavorings.
Another good low salt cookbook author I like is Donald Gazzaniga.
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