{"id":11160,"date":"2016-04-24T00:51:57","date_gmt":"2016-04-24T00:51:57","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11160"},"modified":"2022-06-01T18:41:47","modified_gmt":"2022-06-02T01:41:47","slug":"tips-on-using-spices","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tips-on-using-spices\/","title":{"rendered":"Tips on Using Spices"},"content":{"rendered":"<p><strong>Good advice on spices<\/strong><\/p>\n<p>1. Use fewer ingredients. If you want more acidity use vinegar or lemon juice but not both. To create a briny taste use anchovies or capers but not both.<br \/>\n2. As ingredients cook, they become &#8220;tamed.&#8221; If you want (for example) a strong garlic taste, add the garlic at the end.<br \/>\n3. Chopping herbs roughly will keep more of their taste than if you mince them.<br \/>\n4. Don&#8217;t be afraid for foods to start toward room temperature. It&#8217;s better than too cold or too hot.<br \/>\n5. Don&#8217;t buy large quantities of oil or spices to save money. They will go bad or lose their potency before you can use them up.<\/p>\n<p>Serve with sweet chutney along side to work with the spiciness.<\/p>\n<p><strong><span style=\"font-size: 18pt;\">Use these spices instead of salt<\/span><\/strong><\/p>\n<ul>\n<li>For Fish or Chicken\n<ul>\n<li>Basil<\/li>\n<li>Cumin<\/li>\n<li>Dry Mustard<\/li>\n<li>Paprika<\/li>\n<li>Thyme<\/li>\n<li>Paprika<\/li>\n<li>Fresh Lemon<\/li>\n<li>Poultry Seasoning<\/li>\n<\/ul>\n<\/li>\n<li>For Beef or Pork\n<ul>\n<li>Basil<\/li>\n<li>Horseradish<\/li>\n<li>Onion<\/li>\n<li>Sage<\/li>\n<li>Rosemary<\/li>\n<li>Garlic<\/li>\n<li>Applesauce<\/li>\n<li>Pepper<\/li>\n<\/ul>\n<\/li>\n<li>Starchy and Non-Starchy Vegetables\n<ul>\n<li>Curry<\/li>\n<li>Dill<\/li>\n<li>Marjoram<\/li>\n<li>Garlic<\/li>\n<li>Basil<\/li>\n<li>Oregano<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Good advice on spices 1. Use fewer ingredients. If you want more acidity use vinegar or lemon juice but not both. To create a briny taste use anchovies or capers but not both. 2. As ingredients cook, they become &#8220;tamed.&#8221; If you want (for example) a strong garlic taste, add the garlic at the end. &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tips-on-using-spices\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tips on Using Spices&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[187],"tags":[],"class_list":["post-11160","post","type-post","status-publish","format-standard","hentry","category-book-spices-demystified"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11160"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11160\/revisions"}],"predecessor-version":[{"id":22238,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11160\/revisions\/22238"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}