IPeaFreely
Full Member
Posts: 389
Location: Castle Frankenstein
Jun 26, 2014 8:32:27 GMT
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Post by IPeaFreely on Aug 15, 2014 0:51:59 GMT
Everything I cook seems so bland. I add garlic, but apparently not enough. I I need some ideas to spice up basic chicken, fish dishes. Any ideas?
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Dani-Mani
Pearl Clutcher
Posts: 3,709 
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Post by Dani-Mani on Aug 15, 2014 0:57:21 GMT
I have a fully stocked spice cabinet and also fresh spices, fruits, and veggies. I just cooked baked chicken stuffed with "leftover" veggies--onions, green peppers, zucchini, garlic and topped with parsley, fresh tomatoes, and spaghetti sauce. Delicious!
Most of what I cook is cooked this way--lots of spices, fruits, and veggies!
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Deleted
Posts: 0
Oct 9, 2024 12:26:49 GMT
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Post by Deleted on Aug 15, 2014 1:17:52 GMT
Marinades give fish and chicken lots of flavor. It requires a little planning ahead. For chicken, I sometimes just use Italian dressing and let it marinate overnight. An Asian marinade might have soy sauce, sesame oil, ginger and vinegar. You generally want something acidic like vinegar or lemon juice to help break down the meat fibers and make it more tender. Allrecipes.com has lots of great marinade ideas for all kinds of meat. Also, use a good sea salt to give some flavor to your dishes. A little goes a long way, and it's much better than regular table salt. |
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Post by Restless Spirit on Aug 15, 2014 1:22:22 GMT
In a word (ok, it's two words) -Penzy's Spices.
I really like their spice blends and use them a lot. I especially like them for grilling.
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Post by Merge on Aug 15, 2014 1:42:11 GMT
Many people under-salt. You don't want to overdo it, either, but the correct amount of salt enhances the flavor of everything else, both the food and the other seasonings you use.
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Deleted
Posts: 0
Oct 9, 2024 12:26:49 GMT
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Post by Deleted on Aug 15, 2014 1:44:33 GMT
I always try to flavour in layers. Add seasoning as you begin cooking with whatever is starting out in the pan (ie, onions and garlic), then add a bit more as you add the other ingredients. Obviously you can't dump a teaspoon of salt in as you add every ingredient, but adding as you go really helps build flavour and then the ingredients all get a fresh hit of spice/flavouring to take in as they start to cook.
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IPeaFreely
Full Member
Posts: 389
Location: Castle Frankenstein
Jun 26, 2014 8:32:27 GMT
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Post by IPeaFreely on Aug 15, 2014 1:44:39 GMT
OK, great suggestions. thanks. I'm going to try to find some really zesty recipes and see how that works out.
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Post by Eddie-n-Harley on Aug 15, 2014 1:45:43 GMT
I don't know what kind of fish you are making, but lemon pepper on your whitefish (tilapia, cod, etc) is good.
I like Jane's Crazy Mixed-Up salt on stuff. It's a mix of salt, pepper, onion and garlic powder, and "spices."
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Post by mcscrapper on Aug 15, 2014 1:48:37 GMT
Marinated goes a long way with the flavor of meat however, a GOOD cut of meat should need a lot of marinating.
My family's favorite "easy" meal that I prepare is my pork tenderloin. I marinate it all day in a dressing / marinade called Hendrickson's. I buy it where the dressings are sold. I use half of the bottle and then grill it on indirect heat for approx 30-40 minutes.
For other dishes, it just depends on what flavors you are going for. Italian, South American, Oriental food, etc.
One of my favorite "go-to" seasonings is Emeril's Original Essence. I use that stuff a lot! I do a beer can chicken and use that s a rub. I've also used it when I grill shrimp or some quick fish.
I do think a lot of people under season foods or overcook them so there is no flavor!
meredith
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Post by AussieMeg on Aug 16, 2014 1:01:40 GMT
I reckon I own just about every spice known to mankind - except for nigella seeds - I must buy some! I have built up my "collection" over the years and use all of them regularly. My very favorite cook book is called "Fire" by Christine Manfield. Her recipes have so much flavour, it's insane. Each recipe has about a gazillion ingredients, mostly herbs and spices. Do you like curries? I cook a lot of Indian, Thai and Vietnamese dishes using mostly chicken.That's a simple way of getting some flavour into your meals. I like to make a big batch of home made curry pastes and keep separate portions in the freezer. I can just take it out of the freezer and add it to chicken and vegetables with a bit of coconut milk. But honestly, I don't always have time so it's just as good to use tinned stuff too. One of my favorite dishes is this Salmon with Thai Green Risotto. Not everyone in my house likes salmon, so I usually cook half salmon and half chicken (using thigh fillets). The marinade is so so simple - kecap manis (sweet Indonesian soy sauce - also called ketjap manis), sweet chili sauce and lime juice. So very simple yet so tasty! The Thai green risotto is also divine - talk about a flavour hit! - but you could serve it with plain rice or a salad if you couldn't be bothered with the risotto. |
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