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RE: Spices. Inspired by another thread - 12/15/2011 7:45:14 AM

mnottertail

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http://www.youtube.com/watch?v=HCCjv2OiTxE

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RE: Spices. Inspired by another thread - 12/15/2011 8:50:16 AM

gungadin09

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quote:

ORIGINAL: Termyn8or
So what is in a properly equipped kitchen ?

Just a note:
Spices go stale quickly (within 6 mos). Keep the number in your pantry low, so they turn over fast. And don't buy stuff you won't use frequently. It's also better to but whole spices and grind them as needed. You can use a coffee grinder for this, one that is designated eclusively for that use and not for coffee.

KOSHER SALT (but be mindful of what a recipe calls for. Kosher salt is less dense than sea salt or iodonized salt, so you may have to use more than you would. Avoid recipes that don't specify which kind of salt is called for.

WHOLE CUMIN
WHOLE CORIANDER
WHOLE BLACK PEPPER
WHOLE WHITE PEPPER
BAY LEAF
CHILI POWDER
ONION POWDER
GARLIC POWDER
OREGANO
THYME
CAYENNE
WHOLE CINNAMON
WHOLE ALLSPICE
WHOLE CLOVES
STAR ANISE
WHOLE NUTMEG
WHOLE DRIED CHILES

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RE: Spices. Inspired by another thread - 12/15/2011 8:55:14 AM

mnottertail

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Well, several things can be done if you buy bulk like I do, those glass jar vaccum sealers, (you dont leave your spices in plastic jars do you? Epic Fail) They are dry enough you can put them in a freezer...fridge, but off to glass immediate.

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RE: Spices. Inspired by another thread - 12/15/2011 8:57:08 AM

gungadin09

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Oh, and store them in the freezer, if possible.

pam

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RE: Spices. Inspired by another thread - 12/15/2011 9:36:50 AM

LillyBoPeep

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Is that because the plastic is porous?

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RE: Spices. Inspired by another thread - 12/15/2011 9:39:21 AM

gungadin09

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No, it's because spices have oils that go rancid quickly, and freezing lengthens their shelf life.

Also (the nerd in me now talking)- anything from the leaf part of the plant is technically an herb, not a spice (i.e. parsley, thyme).

pam

< Message edited by gungadin09 -- 12/15/2011 9:44:42 AM >

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RE: Spices. Inspired by another thread - 12/15/2011 9:43:12 AM

LillyBoPeep

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oh I know that, I should've put "FR" - I was asking about switching them to glass containers.

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RE: Spices. Inspired by another thread - 12/15/2011 9:44:22 AM

mnottertail

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because the plastic is actually quite porous like eggshells and the esthers or oils will evaporate and go rancid quicker in plastic than in glass.

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RE: Spices. Inspired by another thread - 12/15/2011 9:48:08 AM

LillyBoPeep

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That makes sense - everything I've bought from my new favorite store comes in glass already, and they sell great little conntainers, so I'll probably start swithcing the stuff that doesn't come that way.

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RE: Spices. Inspired by another thread - 12/15/2011 9:51:24 AM

mnottertail

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Save those little glass bitches and recycle. you can also put an apple slice in the top of your spices like oregano and so on......I assume the glass jars have plastic tops? I use little canning jars and vacuum seal them.

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RE: Spices. Inspired by another thread - 12/15/2011 10:42:11 AM

DomKen

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quote:

ORIGINAL: gungadin09
Just a note:
Spices go stale quickly (within 6 mos).

Whole spices kept in the dark in a sealed container (I use metal cans) last much longer than 6 months.

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RE: Spices. Inspired by another thread - 12/17/2011 3:43:46 PM

Termyn8or

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quote:

putting them in the garage refrigerator.

Fucker. We can't hve garage refrigerators here because everything will freeze. Garage freezers yes, but if you don't want it frozen, don't put it in the garage anything. (could heat the garage but fuck that)

And your rebuff of MSG is unwarranted. The new junk yes, but if you can still get the good stuff and know how to use it that's a whole different story. In fact most people don't realize how much MSG is in premade foods all over the place. That includes fast food. Surprisingly, IIRC it actually has less sodium than table salt.

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RE: Spices. Inspired by another thread - 12/17/2011 3:54:18 PM

Termyn8or

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quote:

After a heart issue I've had to watch my sodium intake. Vinegar is a great flavoring to use when salt seems to be needed while cooking.

I can live with that. One day I will again make Kash; and vinegar, NOT salt is what is needed at the table. There is a small amount of salt in the Kash by necessity, but not that much. However it should not have to be added at the table, especially with a small sprinkle of the vinegar.

I have this (somewhat stupid) idea of how the word vinegar came into existence. Wine can become vinegar so I figure at some point in history someone grabbed a bottle of what he thought was wine, and (with an accent) said VINE ? GARRR !

Hey, even if it's completely wrong it makes sense. Kinda. And the stuff is, I believe good for ya.

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RE: Spices. Inspired by another thread - 12/17/2011 4:01:02 PM

Termyn8or

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quote:

Lemon pepper is good to have around.

I think all that's in lemon pepper is lemon zest and pepper, possibly with some salt or something. Both ingredienmts are available and if you have them separately you can control how much pepper is in it. Or use white pepper. Someone mentione that and I know the flavor is different although some of the cookbooks I've seen claim they taste pretty much the same.

Lemon zest seems to go best with chicken or pork. You get into sage, it more belongs on the pork. Of course that is opinion, and personal preference.

"Cumin is suppose to have all sorts of health
benefits."

Good, I use it in a couple of things. South of the border type stuff. Sometimes we have nacho night, which is basically burrito fixins and all the tomatoes, lettuce, cheese, sourcream and all that. I know it is a major component of chili powder, but again using the cumin separately gives you control over the pepper content and type.

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< Message edited by Termyn8or -- 12/17/2011 4:04:21 PM >

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RE: Spices. Inspired by another thread - 12/17/2011 4:06:24 PM

Termyn8or

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quote:

I believe Chervil is very easy to grow indoors (pot) or in a garden.

I have never had it to my knowledge. Now I have to go get some because I have heard of it.

I feel like i've lived such a sheltered life.............

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RE: Spices. Inspired by another thread - 12/17/2011 4:08:40 PM

Termyn8or

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quote:

mustard seeds
ground mustard

Where would you use the seeds instead of the ground ?

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RE: Spices. Inspired by another thread - 12/17/2011 4:09:57 PM

Lucylastic

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I love mustard seed mustard on coldcuts and in white sauces

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RE: Spices. Inspired by another thread - 12/17/2011 4:17:13 PM

Termyn8or

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quote:

I have some white pepper but I don't like the taste of it. I've given up and just use black pepper and deal with the fact that there will be dark specks in the food.

Indeed. Side dishes with alot of cheese can benifit from black pepper, but using it mkes the dish more greenish. So I tried white pepper in it and it was not as good. It seemed like it was too sweet. Or something,l you know ? It just wasn't right and you also probably wouldn't want crushed/ground red or cayenne pepper in those dishes.

I have found white pepper to be most useful on chicken. There are other spices involved though, and though it varies there are a few. Small amount of ground cayenne, thyme,l garlic and onion powder, a few other variables of course. I make these killer chicken slabs out of bone/skinless breasts that frequently become sandwiches. Lightly breaded, spices embedded. I don't use ANY salt because I fry them in bacon grease. I DO give them ample opportunity to drain of course.

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RE: Spices. Inspired by another thread - 12/17/2011 4:25:43 PM

Termyn8or

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quote:

WHOLE WHITE PEPPER

You figure that beause it keeps longer ? To me that's why I get peppercorns. Of course the lazy me also buys it ground because sometimes in cooking you use enough that it takes some actual time to grind.

As far as spices shelf lives, yes I think they are better off in glass, and really wht happens is that they don't really go bad for the most part, they just lose potency. Not a good thing to have to guess how much extra to use because it has been sitting there for a while.

"BAY LEAF"

Turk or regular ? Until someone mentioned I really didn't know there is a difference. This is interesting because I know a few people who do not like bay. I wonder if they would like the other stuff.

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RE: Spices. Inspired by another thread - 12/17/2011 4:29:56 PM

Termyn8or

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quote:

Well, several things can be done if you buy bulk like I do, those glass jar vaccum sealers, (you dont leave your spices in plastic jars do you? Epic Fail) They are dry enough you can put them in a freezer...fridge, but off to glass immediate.

I think technically the best way might be to store them in pressurized nitrogen to keep the aromatics from, ummmmmmm, aromatating.

(word inventor's license # FU 7734)

But I don't think the vacuum is the best chice for thaqt reason. Lower pressure = more evaporation, which the method by which most spices lose their potency - no ?

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