Displaying all posts for Spices Demystified

INTRO: Spices Demystified

by April 24, 2016 » Add the first comment.

It is quality more than quantity that matters in a spice cupboard. You should be able to consolidate your needed spices to no more than twenty. At least once a year, take the money that you might spend on a nice meal and replenish your spices. Pass Read more »

Tips on Using Spices

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Good advice on spices 1. Use fewer ingredients. If you want more acidity use vinegar or lemon juice but not both. To create a briny taste use anchovies or capers but not both. 2. As ingredients cook, they become “tamed.” If you want (for example) a strong garlic taste, add Read more »

Baking Soda vs Baking Powder

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Baking soda is Calcium Bicarbonate, and is alkaline.  It requires an acid such as buttermilk, lemon or vinegar to produce Carbon Dioxide.  This is a stable chemical compound, so there is no need to replace it except every couple of years, and that is only because baking soda tends Read more »

Salt and Pepper

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Salt and Pepper 1. SALT – Always use Sea Salt, not “the stuff in the round blue box” 2. PEPPER – Avoid ground or crushed black pepper because it gets stale. Buy peppercorns and (Peugeot) peppermill. Replace peppercorns about every 6 months. Sauces like ketchup and A-1 Sauce are great Read more »