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herb & spice combinations

post #1 of 9
Thread Starter 
Just looking for some herb/spice combination recommendations. More savory, but sweet are welcome too.
post #2 of 9
what is it for? meat? what kind of meat?
post #3 of 9
this is an incredibly broad question. you will probably get more feedback if you specified what you're cooking.
post #4 of 9
Thread Starter 

herb/spice combo

I am infusing oils for a line of gourmet popcorns i been asked to create. just looking for some ideas.
post #5 of 9
its still, unfortunately a too broad a question, as it appears that almost any combination of anything will be okay here? are there any perameters? any expectations?

you could always check out this website; its one of my favourites, and I've created some magical flavour combinations with it when I have little experience with the particular ingredients: FoodPairing - Combining foods for new tastes
post #6 of 9
Look online for the book - Herb Mixtures & Spicy Blends by Maggie Oster.
post #7 of 9
for popcorn eh? You been working on this a while iirc.  Garlic, ginger and soy.  honey mustard.  rosemary and thyme with a hint of anise.  Mae Ploy, I love this stuff.  caramelized onions. butternut and tarragon with coconut milk and coriander.  there is the whole realm of curries in general or trying for Chili verde or Chili Colorado
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #8 of 9
Quote:
Originally Posted by Foodie4life View Post

I am infusing oils for a line of gourmet popcorns i been asked to create. just looking for some ideas.

i infuse Pomace oil with garlic cloves, fresh rosemary, fresh thyme, fresh oregano/marjoram, and chopped chilli peppers. 

place the oil and herbs, garlic, chilli's etc in a thick bottomed pan and heat slowly to a temperature of  90deg celcius no higher, take of the heat and leave to cool before using. then gently warm the oil through before using as desired either in a bain marie or microwave
we're as good as our last meal.
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we're as good as our last meal.
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post #9 of 9
Don't forget ground hot chili--it goes great with popcorn. I dust my freshly popped popcorn with very finely ground salt and a little chili--yum!

George (author of What Recipes Don't Telll You)
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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