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Lesson 4
Seasoning combinations, Oils, Herbs & Vinegars
Presented by:
Mark Quinlan Course Educator
Email: [email protected]
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Diploma in Cookery – Part I
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Cookery techniques
Meat cuts
Poultry cuts
Fish cuts
The various cooking techniques and how and when to apply for guaranteed success recap
You will learn Seasoning combinations
You will Explore the temperature tolerances of oils
We will explore the characteristics of herbs
You will learn the uses of a variety of vinegars
You will increase your recipe catalogue
Summary
Course Interaction
Next Steps
Q & A
Seasoning combinations, Oil, Herbs & Vinegars
Let’s Begin
Seasoning combinations, Oil, Herbs & Vinegars
Seasoning combinations
History of Seasoning
o Derives from a seed, root, bark, vegetables, bud, fruit
o Spice trade between Asia and the Middle east
o Spread throughout Europe
o New World
Seasoning combinations
Sensory Characteristics
o Floral –o Coriander, basil, lemongrass
o Sour –o Pomegranate, Sumac, tamarind
o Fruity –o Fennel, star anise, nigella
o Pungent –o Garlic, paprika, spearmint
Seasoning combinations
Sensory Characteristics
o Herbaceous –o Lavender, sage, tarragon
o Piney –o Bay leaf, thyme, rosemary
o Hot –o Wasabi, horseradish, chilies
Seasoning combinations
Sensory Characteristics
o Woody –o Clove, juniper, rosemary
o Bitter –o Cumin, oregano, turmeric
o Sweet –o Chervil, nutmeg, poppy seed
o Cooling –o Fennel, anise, basil
Seasoning combinations
Sensory Characteristics
o Sulfury –o Chives, onion, garlic
o Earthy –o Saffron, turmeric, cumin
o Spicy –o Ginger, clove, curry leaf
Seasoning combinations
Understanding Seasoning
o Cinnamon: Sweet and earthyo Apples, Lamb, Pears, Carrots, Sweet
potatoes, Allspice, Cloves, Nutmeg, Dessert sauces
o Paprika: Warm and sweeto Bell peppers, Tofu, Chilli powder,
Chicken Soups, Eggs, Marinades, Broccoli
Seasoning combinations
Understanding Seasoning
o Thyme: Earthyo Carrots, Peas, Chicken, Oregano,
Courgette, Fish, Lentils, Tomatoes
o Ginger: Warm and sweeto Beef, Curries, Carrots, Pork, Chicken,
Garlic, Lemongrass, Stir fry’s
Seasoning combinations
Understanding Seasoning
o Cardamom: Sweeto Carrots, Lentils, Rice, Sweet potatoes,
Cinnamon, Cumin, Ginger, Turmeric
o Bay leaves: Bittero Stocks, Potatoes, Sage, Thyme,
Mushrooms, Risotto, Wine
Seasoning combinations
Mixing and Matching
oCurry Blend: Coriander, Cardamom, Cinnamon, Turmeric, Cayenne pepper, Cumin
oGaram MasalaCinnamon, Nutmeg, Cloves, Cardamom, Mace, Peppercorns, Coriander, Turmeric, Cumin
Seasoning combinations
Mixing and Matching
oCajun Blend: Cumin, Coriander, Oregano, Salt, Paprika, Black Pepper
oGreek Style Blend: Parsley, Oregano, Basil, Garlic powder, Rosemary, Salt, Black pepper, Nutmeg, Thyme
Seasoning combinations
Recreate Worldwide flavours
o Mexican:o Coriander, Cumin, Oregano, Garlic,
Cinnamon, Chili
o Caribbean:o All spice, Nutmeg, Garlic, Cloves,
Cinnamon, Ginger
Seasoning combinations
Recreate Worldwide flavours
o French:o Nutmeg, Thyme, Garlic, Rosemary,
Oregano, Herbs De Provence
o India:o Bay leaves, Cardamom, Cayenne pepper,
Cinnamon, Coriander, Cumin, Ginger, Nutmeg, Paprika, Turmeric, Garam masala, Curry powder
Seasoning combinations
Recreate Worldwide flavours
o Thai:o Basil, Cumin, Garlic, Ginger, Turmeric,
Cardamom, Curry Powder
o North Africa:o Cardamom, Cinnamon, Cumin, Paprika,
Turmeric, Ginger
Seasoning combinations
Recreate Worldwide flavours
o Middle East:o Bay leaves, Cardamom, Cinnamon, Cloves,
Cumin, Ginger, Coriander, Oregano, Za’atar, Garlic
Seasoning combinations
Onion Bhajias:
o Gram Flour – 45g
o Hot curry powder – 1tsp
o Onions – 100g
o Water – 75ml
o Salt
Seasoning combinations
Onion BhajiasProcess:o Heat oil in shallow pot, or
fryer to 200°C/Gas mark 5-6
o Add dry ingredients to each other and mix thoroughly, gradually stir in water while whisking and blending.
o Cover, and begin to slice onion, first slice in half the proceed to finely slice
Seasoning combinations
Onion BhajiasProcess:o Add onion to batter and
incorporate
o Chill mixture
o Check oils heat by adding a pinch to the batter
o Place gloves on hands or use spoon to form desired shape and gently place in hot oil
Seasoning combinations
Onion BhajiasProcess:
o If portions are big the Bhajias can be finished in the oven
o Remove Bhajias from frying and place on kitchen paper to soak excess oil
o Serve immediately
Seasoning combinations
Create your own combination
Challenge
Seasoning combinations
Questions……
Seasoning combinations
Seasoning combinations, Oil, Herbs & Vinegars
Oils
OilsOverviewo Plant, Synthetic fat, animal
o Used in frying, baking, preservation
o Liquid at room temperature because of saturated fat content e.g.
Coconut oil, Palm oil, Palm kernel oil
o Nut oils stale quicker
o Preservation uses: Fish, Olives, Cheese, Artichokes, Anchovies
Oils
Adding flavour to oils
Ingredients:o Basilo Chilio Rosemaryo Thymeo Minto Vanillao Parsleyo Spice’so Garlico Lemono Herb’s
Oils
OilsTemperature tolerances - 230°C - 270°Co Avocado oil
o Palm oil
o Peanut oil
o Rice bran oil
o Semi refined oils(sesame, sunflower)
o Safflower oil
Oils
OilsTemperature tolerances - 195°C – 230°C o Canola oil
o Virgin olive oil
o Walnut oil
o Grapeseed oil
o Walnut oil
o Sunflower oil
Oils
OilsTemperature tolerances – 105°C - 195°C
o Flaxseed oil
o Pumpkin oil
o Hemp oil
o Coconut oil
o Sesame oil
o Extra virgin olive oil
Oils
Basil Oil
o Basil – 1buncho Sesame oil – 125ml
Preparation
o Blanch fresh basil and refresh o Mix oil and drained basil, proceed to
blend and leave to infuse for a recommended day
o Place a filter over a bowl and leave to strain for one day
o Use as necessary
Oils
Try something new!
Oils
Questions……
Oils
Seasoning combinations, Oil, Herbs & Vinegars
Herbs
HerbsUses:o Culinary use and medical
uses
o Leafy green part of plant
o Differs from a spice
o Add aroma and flavour as well as reducing toxins & heavy metals like mercury, from the body
Herbs
HerbsPreparation:
o Remove herbs from stalk
o Keep stalks for use in stocks
o Be careful when slice herbs, not to bruise
o Sharp knives are crucial
Herbs
HerbsPreparation:
o For chiffonade, remove herb from stalk, place herb on top one another, fold over each other, slice thin strips
o For dill, parsley, cilantro, hold stalk and proceed to run knife down the side of bunch
Herbs
HerbsPreparation:
o A rocking motion with knife is suggested so herb wont leek flavour and nutrients on to chopping board
o Scissors are useful
Herbs
HerbsList of herbs and uses:
o Dill – Fish
o Chervil – Oranges
o Bay leaf – Beef stock
o Thyme – New baby potatoes
Herbs
HerbsList of herbs and uses:
o Basil – Tomatoes
o Sage – Gnocchi
o Tarragon – Hollandaise
o Lime leaves – Asian dressing
o Saffron – Paella
Herbs
HerbsList of herbs and uses:
o Vanilla – Milk chocolate
o Oregano – Flatbread
o Nutmeg – Mashed potatoes
o Mint - Chocolate
Herbs
Green Sauce
o Italy – Salsa Verde
o France – Sauce Verte
o Germany – Grüne Soße
o Mexico – Salsa Verde
Herbs
Green Sauce
o Basil – 1Buncho Mint – Half Buncho Capers – 1tbspo Garlic – 1-2cloveso Anchovy – 5-7filletso Flat leaf parsley – 1buncho Extra virgin olive oilo Salt & Peppero Gherkins – 1-2tbspo Red wine vinegar – 2-3tbspo Mustard – 1tbsp
Herbs
Preparation: o Grate/Slice garlic, capers, anchovies, gherkins(pickles), gather all juices and
flavour from chopping board and place in a bowlo Add seasonings such as mustard, vinegar and oil to cover ingredientso Finely slice herbs taking care not to bruise, add to mixing bowl and stir
vigorously, combining flavours and season.o Serve alongside: Beef, Pork, Lamb, Bread
Herbs
Questions……
Herbs
Vinegars
Seasoning combinations, Herbs, Oils & Vinegars
VinegarsUses:
o Preserving foods
o Tenderizing Meats
o Flavouring salads
o Marinades
o Pickling
o As an ingredient
Vinegars
VinegarsTypes:
o Cider vinegar
o Sushi vinegar
o Rice vinegar
o Kombucha
o Fruit vinegars
Vinegars
VinegarsTypes:
o Malt vinegar
o Sherry vinegar
o Red/White wine vinegar
o Balsamic vinegar
o Japanese rice vinegar
Vinegars
VinegarsVariations:
o Flavour with berries and fruit e.g. raspberry, plums, cherries, strawberries
o Floral ingredients: elderflower, rose
o Adding chilli, horseradish and garlic creates a sharp tasting vinegar
Vinegars
Rich Balsamic Reduction
o Balsamic Vinegar 200ml
o Orange Juice 200ml
o Brown sugar – 2tbsp
Vinegars
Rich Balsamic Reduction
Process:o Add all ingredients to pot and bring to
boil, control heat by removing from stove and rolling liquid in pot
o Outcome is to reduce to a thicker consistency so care must be taken
o Don’t be afraid to let it boil because this is when the reduction happens
o Coat the back of spoon and run your finger lengthways to see if the syrup hold’s
Vinegars
Summary
You have learned the various Seasoning combinations
You Explored the temperature tolerances of oils
We explored the characteristics of herbs
You have learn the uses of a variety of vinegars
You increased your recipe catalogue
o Now we can start building on the ground work for
creating well executed cuisine and dishes
o Attend all of the lessons live to ask Questions in real
time and benefit the most
o We’re here to help, so contact us anytime!
• The next session is Sides, dips, salads & vinegar
• Sides
• Dips
• Salads
• Pickling
• Attend all of the lessons LIVE and your knowledge will grow
• Shaw Academy Lifetime Membership Prize during Lesson 6
• Recordings are available within 24 hours
Go to www.shawacademy.com and then the Top Right Corner – Members Area
Seasoning combinations, Herbs, Oils & Vinegars
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https://youtube.com/theshawacademy
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Q&A
• We begin using your creativity
• You will learn Various side dishes, Pickling
liquids, Ingredients for dips
• You will gain a new outlook on accompaniment's
and learn uplift and meal……
• We will be really getting into the core areas
Next Lesson is
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Sides, dips, salads & pickling
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