Today I wanted to write a blog post about seasonings. Let’s take a break from diets. Most people have fallen off the bandwagon at this point anyway so I won’t painfully remind people that they have. I say today even though its almost 3 a.m. and I can’t sleep, so I thought I would write about seasonings. I love being a Foodie. There are so many people who are afraid of seasonings! But you don’t have to be. They are very powerful so don’t get zealous, just use a little, remember to shake evenly across the dish and use no more than a teaspoon unless a recipe tells you to!
Anyway, let’s list some common seasonings:
Cumin
Basil
Tyme
Oregano
Crushed Red Pepper
Onion Powder/Salt
Garlic Powder/Salt
Sage
Salt
Pepper
Rosemary
Seasoned salt (seems like an oxymoron but is very helpful)
Coriander
Chinese Five Spice Powder
With these few spices, even the most incompetent bachelor can make it in the kitchen. As for everyone else, these spices are incredibly empowering because you can take even the worst, most meaningless meat, season it, and make it taste like Michelin quality cuisine. Seasonings are some of the most magical things in the kitchen next to sauces, your grandma, and jelly. To give everyone some guidance of how to do great things with seasonings I’m going to start with meats and starches and make a few suggestions:
Chicken: Pepper is necessity because the protein is very receptive to it. Five Spices powder comes on strong, use sparingly. However, crushed peppers work well.
Beef: Cumin is good to use here for its strength alongside Five spice powder and crushed red pepper.
Pork: What can’t go in pork? Cumin and give spice power, crushed red peppers as well. Anything strong. Pork has a unique flavor so accentuate with some salt, pepper, sage, and garlic.
Rice: Put whatever you wish in rice as it will take anything but I particularly like a mix of cumin and red peppers for a spicy rice.
Potatoes: Salt and pepper are a staple but otherwise should be left fairly will unadulterated. Don’t worry. They will get some treatment in coming weeks when I discuss sauces and gravies.
Hopefully this will be a great and quick early morning guide to seasoning and spices and I hope find it helpful and remember, Enjoy and keep close the good things: food, friends, and conversation.
