Friday March 19 , 2010

Introduction to Condiments and Sauces

Spices and flavorings can be used on their own, even if you add more than one to a particular dish, or in combination with other spices to make spicy sauces and other more complex condiments.

Condiments & Flavorings

Spices and flavorings can be used on their own, even if you add more than one to a particular dish, or in combination with other spices to make spicy sauces and condiments.

All about condiments and flavorings

HOT PEPPER base - mexican chillies or the harissa paste. Tabasco, the red pepper sauce made in Louisiana, is probably a hot sauce known worldwide.

VEGETABLE base - ketchups, barbecue sauces, tomato relish, mushroom ketchup, chutneys.

Fact file

Hint of Herbs

Coriander leaves count among the aromatic herbs while the seeds, whole or ground, count as spice.

Choice Tidbits

Preparation amounts to more than 80% success of a barbecue. Preparation, preparation, preparation should be the motto. Tips and advice on how to prepare everything, food and tools, for great outdoor grilling.

Full of Flavor

Horseradish has a hot and piquant flavor, reminding of strong mustard, mainly used in sauces –in Western cooking, more precisely, North European cooking- for roast beef, chicken or fish; an ingredient for dips and served with vegetables such as beets or cabbage.

Wasabi –the Japanese horseradish- is used –in Japanese cooking, of course- to make a dip, more of a paste, for fish. Try wasabi paste along sushi, quite flavorful.

Find out Horseradish and Wasabi