Home >> All Categories >> Food 101
Food 101
To the food lover with a curious mind, there is always something to be learned. One of our favorite "chores" at MyGourmetConnection.com is adding new content to the Food 101 section of our article library. Here you'll find an assortment of information that even the experienced cook will find helpful. Included in this section are hints and tips on buying, storing and preparing various ingredients that are sure to make life in the kitchen just a little easier.
Lavender (Lavandula angustifolia) is a lovely purple flowering plant in the mint family that grows abundantly around the Mediterranean - but the Provence is where lavender truly calls home.
The French chefs in Provence appreciate lavender's slightly sweet, lemony and delicate floral flavor and have been using it in their sophisticated cuisine for hundreds of years.
Lemongrass is a reedy, perennial grass that grows year-round in mild climates. It is frequently used in many Asian cuisines, most notably those of Thailand, Vietnam, Malaysia and Indonesia.
As the name implies, lemongrass has a mild and fragrant lemony flavor. This comes from a component called citral that makes up a good portion of the plant's oils.
Citral is also found in the oil of regular lemons, and lemon zest or juice can be used as substitute, but the unique aroma and subtle flavor that makes lemongrass so special will be lost.
Horseradish (Armoracia rusticana) is a perennial plant native to Eastern Europe but now abundant in the U.S. Horseradish is one of the five bitter herbs of Passover, but it is mainly cultivated for its strong and spicy root. Horseradish is also a member of the family that includes cabbage, mustard and wasabi.
Fresh horseradish has practically no smell, but as soon as it is grated, it releases a pungent and spicy aroma. Grated horseradish is then added to vinegar to preserve its flavor.
Prepared horseradish is used in the U.S. in sauces to accompany meat, cocktail sauce and Bloody Mary drinks.
Sage (Salvia officinalis) is a Mediterranean-native evergreen shrub otherwise known as garden sage, Dalmatian sage or kitchen sage. Sage is also a member of the mint family.
Fresh sage leaves are slightly "fuzzy" with a smoky aroma. Sage leaves come whole, dried, ground or rubbed.
Parsley (Petroselinum crispum) is a green biennial herb native to Iran and commonly used in Middle Eastern, European and American cuisines alike. In fact, parsley may very well be the most popular herb in cooks' pantries around the world.
Like cilantro, parsley is used for its mildly flavored leaves. The two culinary varieties of parsley are Italian (aka flat leaf parsley) and curly leaf parsley.
Rosemary (Rosmarinus officinalis) is an evergreen-like perennial herb from the Mediterranean; it is also a member of the mint family. Rosemary is an incredibly fragrant herb used in traditional Mediterranean cuisine.
Rosemary is often paired with garlic and thyme for game dishes, vegetables, potatoes, marinades - virtually anything can be enhanced with the slightly piney flavor of rosemary.
Marjoram (Origanum majorana), also known as sweet marjoram, is a perennial herb that is very closely related to oregano, with which it shares similar flavors and aroma. Marjoram is very sensitive to cold climates and grows primarily in southern Europe.
Marjoram has a sweet, mild flavor with a slight hint of balsam and is a featured flavor in the French Herbes de Provence.
Page 2 of 5:
« Previous Page || Next Page »
Home | About Us | Contact Us | Twitter | Terms of Use | Privacy Policy | Public Relations | Advertise
© Copyright 2006-2008 WRL Associates, Inc. All rights reserved.
