Dale Talde is a renowned chef who likes to use spices and seasonings to blend flavors Asia most of the dishes in no time. We asked some of the best chefs Talde and others: What's their secret spice? Here is the answer.
Fish sauce
This Vietnam-style condiment made from fermented fish. Add two or three drops for seafood risotto or other dishes made from fish to enhance the flavor. Also can be used for soups, sauces, dips and sauces stir.
dried shrimp
Add a little dried shrimp in the appetizer and caramel-rich broth. Dale Talde fond of using dried shrimp in the soup and stir-fry beef. He says, a mixture of salted fish with beef makes "Surf and Turf" very tasty.
Skin Parmesan cheese
Buy pieces of Parmesan cheese, not that have been shredded. According Talde, add Parmesan to the soup a piece of leather will give you a sense of "wow". Long strips of leather store in the refrigerator.
Tomato Pasta
Quinn Hatfield, chef in Los Angeles, whose name in the top 10 best new restaurants in 2010 in Bon Appetit Magazine, said the tomato paste should be in the kitchen. You can use it to make tomato sauce or fish before baking membubuhkannya in to taste sweet.
Greek Yoghurt
Hatfield also recommends storing container Greek yogurt in the refrigerator. He also uses Greek yogurt to "complete the marinade, vinaigrette, and soup - pretty much all over the food," he said. "It adds texture and pleasant aroma."
Sherry vinegar
Jesse Schenker, a chef in New York, recommends sherry vinegar to taste delicious soups and vegetables. He also offers this tip: "Even more importantly, it can be used to fix the dish is too salty or too sweet.
Balsamic vinegar
And Silverman, also of New York chefs, like balsamic vinegar to "taste sweet / sour", which he said could turn any sauce or stew-meat stew. Especially good with legumes such as lentils. He thinks it makes the flavor of food to be perfect, and he also reduced balsamic vinegar for a sweet sauce for sweet meat and poultry.
Apple cider vinegar
Chef Harrison Keevil of Virginia to add vinegar to complement the bitter taste of vegetables such as collards and cabbage. Meanwhile, James Boyce, chef of Alabama, add a few drops to reduce fat and add flavor.
Honey
A little sweetener to make every dish of boiled vegetables more interesting. Keevil add a little honey to complete all the delights of the cuisine. Also can be used for a variety of soups, stews, and sauces to offset the sour taste.
fennel pollen
Highly versatile. Able to mix seasoning meats, poultry, and seafood. Fennel pollen has a record of the delicacy of liquorice, honey, curry and very good in any food. "
Spices
A mixture of nutmeg, white pepper, ginger, and cloves are the main spice in France and the Middle East. Philippe Bertineau, chef of New York, said, "It's a simple secret ingredient that is the magic ingredient for meat. Spice it gives a surprise and exciting flavors in each dish out a simple stew, soup, and cream soups."
Salt
The easiest way to get maximum flavor from your food is to add salt to taste. Salt is an essential ingredient needed by the body. Add the salt with a ratio of about one percent of the amount of other ingredients you will give a natural feeling.