On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey CHAPTER 7 KITCHEN STAPLES create foods with flavor, less fat & less sodium

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Herbs and Spices Herbs and spices are kitchen staples used as flavoring Herbs –Refers to a large group of aromatic plants whose leaves, stems, or flowers are used for adding flavor to other foods Spices –Strongly flavored or aromatic portions of plants used as condiments or aromatics –Bark, roots, seeds, buds, or berries of plants

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Commonly used Herbs Basil Marjoram Bay Mint and peppermint Chervil Oregano Chives Parsley Cilantro Rosemary Dill Sage Lavender Tarragon Lemon grass Thyme

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey BasilBay leavesCilantro OreganoRosemaryTarragon

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Commonly used Spices Aleppo pepper Paprika Allspice Chile powder Anise Crushed chiles (capsicum) Annatto seeds (Mexican achiote paste) Cinnamon Capers Cloves Caraway Coriander (seeds from cilantro plant) Cardamom Cumin Chiles Fennel (seed from plant)

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Commonly used Spices Cayenne Fenugreek (Indian curries/chutney) File powder (dried leaf of sassafras plant - cajun) Szechwan pepper (five spice powder) Galangal (rhizome or root) Poppy seeds (opium plant) Ginger Saffron (dried stigmas of saffron crocus $$$) Grains of paradise Sesame seeds Horseradish Tamarind Juniper (evergreen bush) Turmeric (Indian curries) Mustard seeds Wasabi (pale green root)

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey WasabiPickling Spice

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Nutmeg Peppercorns –Black –White –Green –Pink – 15 th hole of Rancho Park golf course Commonly used Spices

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Herb and Spice Blends Fine herbes Masala – Indian dry vs wet; garam masala- hot spices – peppercorns etc Herbes de Provence - French Italian seasoning blend Pickling spice Curry powder

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Herb and Spice Blends Quatre-epics (AKA “four spices”- meats, stews, French) Ras el Hanout (couscous, game, rice - Moroccan) Chinese five-spice powder (= parts of Szechuan pepper, star anise, clove, cinnamon, fennel seeds) Seasoned salts Store fresh herbs at 34° F - 40° F Store dried herbs airtight in cool, dry place

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Seasoning Considerations Flavorings should not hide the taste or aroma of the main ingredient Flavor is to food what hue is to color Flavors should balance – “marry”– ginger & molasses, “oppose” –highlight or cancel – salt/sugar, sweet/hot”, “juxtapose”– flavors sensed at different times -layer flavors – wine is an example Salt (heightens many flavors) is the most basic seasoning

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Nuts The edible single-seed kernel of a fruit surrounded by a hard shell Used in foods to provide texture and flavor –Chestnuts– Pecans –Coconuts– Pine nuts –Hazelnuts (filbert)– Pistachios –Macadamias– Walnuts –Peanuts(legume)– Almonds –Brazil nuts

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Almonds Cashews PeanutsPecans

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Oils A type of fat that remains liquid at room temperature Cooking oils - refined from various seeds, plants, vegetables, & dairy products Consider intended use of vegetable oils before purchasing –Smoke point, flavor, and cost –Various grades – for cooking and serving Oils - extracted from various plants by pressure Oils –infused with flavors – CIA website Descriptive item on menu

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Smoke point for clean, previously unused oil At smoke pt triglycerides form fatty acids (disagreeable change in flavor and odor) Butter: 260 o F – clarified is higher Olive oil: extra virgin 250 o F Olive oil: 410 o F Canola: o F Deep fryer shortening: 440 o F Peanut: 450 o F Fryer fat- see preventing breakdown, contaminants, when to change fat, filtering fat

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Vinegars A thin, sour liquid that can be used as a preservative, cooking ingredient, condiment, and cleaning solution Derived through the fermentation of wines or other (ETOH) alcoholic liquids Bacteria turn ETOH into acetic acid

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Vinegars Types of Vinegars –Wine or red wine vinegar –Malt vinegar –Cider vinegar –Rice vinegar – rice wine, clean flavor –Balsamic vinegar (red wine vinegar aged in wooden barrels from 4-50 years) various grades Descriptive item on menu

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Condiments Any food item added to a dish for flavor –Herbs, spices, and vinegar Today’s condiments –Prepared mustards, relishes, bottled sauces, and pickles, chutney,

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Coffees Fruit of a small tree grown in sub-tropical or tropical climates – Colombia, Jamacia, Kenya Fruit is referred to as a cherry; it is bright red with translucent flesh surrounding two flat-sided seeds These seeds are the coffee beans – roasted to various degrees of darkness Two main species of bean –Arabica – “finer” and Robusta “heartier” Virtually all coffee available in the U.S. is a blend of beans

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Types of Roasts City, “American” Viennese French, New Orleans, dark roast – beans appear oily, color of chocolate Italian or Espresso roast – beans are burnt, black color, shiny oily Espresso is a brewing method-hot water forced through finely ground & packed coffee under pressure (7 gm coffee to 1.5 oz water) Journal – describe types of coffees/teas served at your site- cappuccino and others

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Teas Source of antioxidants The name given to the leaves of Camellia Sinensis –A tree or shrub that grows in high altitudes in tropical regions – named for place of origin Kenya, Darjeeling Three types of tea – how leaves are treated after picking –Black – amber brown, deep flavor, leaves fermented –Green – not fermented, yellowish-green – Chinese tea graded: 1 st Gunpowder, 2 nd Imperial, 3 rd Hyson –Oolong – partially fermented, often flavored with jamine also graded – leaf size & age

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey Gunpowder Green Tea French-Roast Beans Green Coffee Beans