There is nothing that gives more character to your meal that has a touch of the spices right into your recipes. We have all been chef for a day while we introduce a new spice in a dish that we had ever cooked always the same and the result has been increíble.
What you cannot imagine is the amount of errors that you commit the time to use the spices and herbs. Today we show you the most common for you to get the most out of your seasonings.
Become a chef by avoiding these mistakes
Spice and wrong time
In the kitchen, every minute counts and not just in the cooking time. The time that must be added the spices is crucial to the flavor you will get. Are you one of those that you first brown the garlic and then cooking the meat? You’ll end up eating garlic burned, which is what most fast is done.
Spices such as rosemary and paprika, don’t change a lot of its flavor when you cook, but the cumin enhances the taste of the fire.
Too much or too little
A pinch of salt is a drive that says nothing. For you can be perfect, but for other will be bland or salty. Spices such as cayenne, pepper or chili, they need much less amount and give lots of flavor to your recipes. It is best to test each bit of your plate to make sure that you have not passed, and the flavor is note.
Not everything is worth
Each spice is good for something specific, not everything is. Do you know what the true purpose of each spice?
Used to sauces with a base of vinegar and meats in a marinade, if you add a little citric acid to the recipe, the result will leave you without words.
Perfect for white meats such as chicken, gives a surprising touch to the berries.
Perfect for the fish, works very well with the fresh vegetables or carrots.
The rosemary is perfect to incorporate into your grilled meats. The flavor of the rosemary will convert all your sauces in an experience of extracorporeal.
No longer have an excuse to try all of these spices and give it a touch of different flavor to your recipes