"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-24-2007, 06:26 PM   #1
Assistant Cook
 
Join Date: Jan 2007
Posts: 31
Using herbs

I don't have many herbs and spices, but I'd like to try what I've got. I recently got a few bottles but I don't know enough about the flavors and such of each to know how to use them. I'm planning on fixing up some salmon tonight, and I've got some sage, oregano, savory, dill weed and ginger. I've also got some garlic powder and italian seasoning. I was thinking of trying the sage out with the salmon tonight, but no idea how, or if that would even be good. Any ideas?

__________________

__________________
tsim is offline   Reply With Quote
Old 01-24-2007, 06:35 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
sage on salmon woould not be good, IMO. Use the dill..and some garlic if you just hafta use more than one thing.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-24-2007, 06:37 PM   #3
Assistant Cook
 
Join Date: Jan 2007
Posts: 31
Ok. Thanks! Do you mind sharing why the tastes don't work? I trust you, I just want to know how they work so I might be able to guess what they might work with later.
__________________
tsim is offline   Reply With Quote
Old 01-24-2007, 06:51 PM   #4
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
thanks for trusting me even though you have no idea what I know/don't know!

Sage is better suited for poultry IMO, but you may find that you like the way the flavor of that herb blends with fish. Folks long before us have tried diff. blends of herbs/spices with main ingredients and have come up with some general ideas (i.e., no sage on salmon), but your palate may beg to differ.

You just hafta 'speriment and find out what you like as an entree/herb-spice combo. It's fun, and the investigation is half the journey. (Although I would stay away from maple extract in spaghetti sauce, if you know what I mean.)
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 01-24-2007, 07:25 PM   #5
Senior Cook
 
Join Date: Jan 2007
Location: everett, ma
Posts: 225
Send a message via AIM to tsi88kid
From the context of your sentence it sounds like you are using dried herbs. I would go fresh it is just so much more flavorful but with salmon I would use parsly, butter, lemon, and maybe garlic depends on what you like. But lemon, parsly, and butter are classic for fish.
__________________
Cook for love and passion not for money
tsi88kid is offline   Reply With Quote
Old 01-24-2007, 08:31 PM   #6
Assistant Cook
 
Join Date: Oct 2006
Posts: 34
But just to get an idea of how different spices taste, aren't dried okay? I wouldn't mind getting a better idea of how different spices taste, either. Thing is, there's so many, it would take ages to "just experiment" with them all, and in so many different amounts with so many different foods.

I have heard that in professional cooking course, they have a set of extracts that you can smell/taste to get an idea of how the spices are by themselves, is that true? How does that go? What is the solvent or base used in them?

It seems maybe one could get an idea of what would go well with what, as one can suppose chocolate and beef wouldn't mix without ever having tried it, for example?

I've tried experimenting with flavor extracts, too, but you can't exactly just taste them..... like orange extract, for example. If I dilute in water, it tastes awful at all tastable concentrations. Even adding sugar, it still tastes awful, kinda hard to see how it would ever make anything taste good.
__________________
ntbsnthlrchn is offline   Reply With Quote
Old 01-24-2007, 09:07 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
often a bottle will tell you what the herb or spice is most used in. Sage with poultry and stuffing, sometimes pork. Oregano with tomato, or in Greek dishes with meat and cheese. Often used in Chili. Dill goes with many salad vegetables and fish. Goes with cream and Russian dishes. Ginger is used in baking cookies and cakes but also in asian dishes...stir fries and marinades for grilling. Basil goes with tomato, many Italiam dishes. Thyme goes with red meats, veggies...French. Marjoram is great with salads /dressings, soups, pot roast. etc

Read up on the various herbs in a book like Joy of Cooking or on line at McCormack or some other source. Read the lables. experiment.
__________________
Robo410 is offline   Reply With Quote
Old 01-24-2007, 09:45 PM   #8
Assistant Cook
 
Join Date: Jan 2007
Posts: 31
mudbug, "Syrup in coffee! I never would have thought of that! Can I have some?!? MMMMMM!!"

tsi88kid, I wouldn't mind the idea of used fresh herbs, but I'm on somewhat of a limited budget, and this is what I've got right now on hand. I'll look into getting some fresh herbs when I can though.

Robo410, yeah, I checked the bottles. One or two of the bottles gave suggestions (the sage actually suggested fish, which is why I was asking), but three or four of them only listed what they were.
__________________
tsim is offline   Reply With Quote
Old 01-24-2007, 10:28 PM   #9
Assistant Cook
 
Join Date: Jan 2007
Posts: 31
Guess I should have posted this before, but I also got my mom's advice. She suggested putting some ground seasalt on both sides of the salmon, then putting some savory on each side. Put some butter on the top and then I put some on the side and covered the dish in aluminum foil. Baked it at 250 for about 45 and it came out really nice. Ok. Going back to watching Top Chef on Bravo now.
__________________
tsim is offline   Reply With Quote
Old 01-24-2007, 10:54 PM   #10
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Quote:
Originally Posted by ntbsnthlrchn
I have heard that in professional cooking course, they have a set of extracts that you can smell/taste to get an idea of how the spices are by themselves, is that true? How does that go? What is the solvent or base used in them?
They didn't have that where I went to school. We just used the spices/herbs that were called for in the recipes, and tasted the end products. If such a thing exists, it's probably based on the essential oils in the herbs/spices.

Quote:
Originally Posted by ntbsnthlrchn
It seems maybe one could get an idea of what would go well with what, as one can suppose chocolate and beef wouldn't mix without ever having tried it, for example?
I actually put cocoa powder in my beef chili. 1 t of cocoa powder to 2 lbs of beef, along with the other seasonings I use, impart a nice flavor.

Quote:
Originally Posted by ntbsnthlrchn
I've tried experimenting with flavor extracts, too, but you can't exactly just taste them..... like orange extract, for example. If I dilute in water, it tastes awful at all tastable concentrations. Even adding sugar, it still tastes awful, kinda hard to see how it would ever make anything taste good.
Those extracts are based on alcohol, and will never taste good by themselves. They are used primarily in baking, and when combined with the other ingredients, will give a nice flavor to the finished product.

Like many people have said, this kind of thing is something you have to take the time and learn. Most of the flavor combinations have already been discovered. We just have to follow the recipes and learn what goes with what, so that when you start creating your own recipes, the seasonings work.

I had a recipe that called for fresh sage with salmon, but have since lost access to it. It's a Poached Salmon recipe in the Dinosaur BBQ Cookbook. We made it at a country club I worked at, and was GOOD!!!
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.