COOKING TECHNIQUES-
SEASONINGS OR
OIL INFUSION AND/ OR
CONDIMENTS
1. SEASONINGS:-
is the process of imparting flavor to, or improving the flavor of, food.
i. Saline seasonings—Salt, spiced salt, saltpeter.
ii. Acid seasonings—Plain vinegar (sodium diacetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
iii. Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
iv. Saccharine seasonings—Sugar, honey
2. OIL INFUSION:-
Infused oils are also used for seasoning. There are two methods for doing an infusion — hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated
3. CONDIMENTS:-
i. The pungents—Onions, shallots, garlic, chives, and horseradish.
ii. Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire, Baron Green Seasoning, Harvey, ketchup, etc. and American sauces such as chili, Tabasco, A-1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
iii. Fatty substances—Most animal fats, butter, vegetable greases (edible oils and margarine)
… excerpts from Wikipedia Images from cooking varieties photo file
SEASONINGS OR
OIL INFUSION AND/ OR
CONDIMENTS
1. SEASONINGS:-
is the process of imparting flavor to, or improving the flavor of, food.
i. Saline seasonings—Salt, spiced salt, saltpeter.
ii. Acid seasonings—Plain vinegar (sodium diacetate), or same aromatized with tarragon; verjuice, lemon and orange juices.
iii. Hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper; paprika, curry, cayenne, and mixed pepper spices.
iv. Saccharine seasonings—Sugar, honey
Infused oils are also used for seasoning. There are two methods for doing an infusion — hot and cold. Olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated
i. The pungents—Onions, shallots, garlic, chives, and horseradish.
ii. Hot condiments—Mustard, gherkins, capers, English sauces, such as Worcestershire, Baron Green Seasoning, Harvey, ketchup, etc. and American sauces such as chili, Tabasco, A-1 Steak Sauce, etc.; the wines used in reductions and braisings; the finishing elements of sauces and soups.
iii. Fatty substances—Most animal fats, butter, vegetable greases (edible oils and margarine)
… excerpts from Wikipedia Images from cooking varieties photo file
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