Friday, December 22, 2006

Herbs and spices

Last night, a chef was featured on TV for his speciality Turkey dishes. He came up with four different kinds of flavouring for the Turkey. There was one sichuan turkey which the news reporter said she really like, the herbs and spices used were not usually used for turkey. Although I am not an expert, I don't really see it as very special, as the chef did not come up with a new herb and spice combination that no one has ever heard of (aside from the fact that I don't have much admiration for non-veg chefs as they have to kill animals sometimes).

Using the same flavourings for another kind of food is actually very frequently seen for vegetarian cooking. I think for a vegetarian cook, it would be very important to be a master of substitutes - even more so when the dishes are vegan, substituting with meat alternatives, diary and egg alternatives. After that, the matching herbs and spices can be added to the vegetarian dish to flavour it accordingly. So that would be the same as using the same flavourings for another kind of food.

And about turkeys... I have never understand why people like meat so much. It actually taste like nothing if you are not going to use all those flavourings, in fact, it wouldn't even smell nice. If you have been off meat for a period of time, you will be able to smell the difference.

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