20 TOP SECRETS OF COOKING WITH SEASONINGS (SPICES AND HERBS)
1: Bay leaf is a must have herb in your kitchen for steaming your meat and cooking your stew, jollof rice, fried rice and sauces etc.
2: Removing seeds from your fresh pepper, helps to reduce its hotness and spiciness.
3: Sprinkling some salt on your fresh pepper while pounding it, helps it to pound faster.
4: You can put onion in the middle of burning jollof rice to avoid the bad scent in the jollof rice.
5: If your food is too peppery, you can use palm oil to reduce the hotness of the pepper.
6: Do not use onion when cooking draw soup and not even to season the meat, because it will cut the drawness.
7: Always add stock cube to your cooking food before adding salt to avoid eating unnecessary salty food.
8: Whenever you are frying your stew, remember not to add too much salt in it, because your meat stock that has seasonings, will still go in.
9: You can use salt to parboil or soak your rice or pasta, in order to remove the starch from the rice or pasta quick.
10: Make crayfish the last Ingredient you add to every meal, the taste of the meal will be very delicious.
11: Always add aromatic spices like cardamon, cinnamon, mace and cloves at the end of a recipe to retain the aroma of these spices.
12: Try to season and marinate your meat for at least 30 minutes before cooking, in order achieve a tastier result.
13: African nutmeg (Ehuru) is a must used spice for cooking your stew, jollof rice and local dishes.
14: If you are cooking small quantity of fried rice, use only curry powder to cook the rice, but if you are cooking large quantity, you can add it with turmeric for that beautiful golden colour of the fried rice.
15: Bad oil should never be used to cook your food, because oil also adds flavour to food.
16: Tatashe or shombo is best for cooking your stew while Paprika is best for cooking your jollof rice.
17: Curry powder is best for cooking your fried rice and curry sauce while sauce soy is best for cooking your Chinese fried rice and shredded beef sauce.
18: Do not used enough stock cubes to cook your beans or ogbono soup, because a little goes a long way.
19: For thousands of more top secrets of cooking with spices, herbs and seasonings,
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20: A very good spice. One hack with rosemary is that it softens meat quickly. You can use it for cow leg and it will soften it quickly
.it is a natural tenderiser