FOOD PREP TIPS FOR HEALTHY HABITS with JESSE BOGDANOVICH

By Jessica Rogers May 10, 2023 15 mins read 132 Views

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FOOD PREP TIPS FOR HEALTHY HABITS with JESSE BOGDANOVICH

Frequently Asked Questions

What is the Thai use for mint?

Thai cuisine's most used type is lime-leaf, or Mentha cervina.

It has a mild, lemony flavour that adds freshness and zing to dishes. To enhance Thai cuisine's flavour, other spices like galangal, coriander, lemongrass and garlic are often added.

Mint is a versatile herb that can be used in both sweet as well as savoury meals. It is crucial to use authentic Thai flavors by using the right spices, herbs, aromatics.

Next time you make Thai food, add some lime-leafmint for more flavor!

Happy cooking!

What spices can be used in Thai cooking

Thai cuisine is well-known for its rich flavour profiles. These flavors are created from unique, flavorful spices which create delicious dishes.

Common ingredients in Thai cuisine include galangal and kaffir lime leaves, chilies, garlic, chillies, chillies, ginger, coriander and cumin.

Each one of these spices adds to Thai cuisine’s unique flavour profile. It is used often in soups and curries; galangal lends a slightly peppery taste to dishes; chillies add a spicy kick; garlic gives dishes an umami depth; shrimp paste adds a subtle, but fragrant, aroma to dishes; coriander brings out a mild, yet pleasant aroma to dishes; cumin adds a smoky flavor to dishes; and turmeric gives food a vivid yellow color.

Together, these spices combine to create complex flavour profiles unique to Thai cuisine. Chefs can create delicious and aromatic dishes by using a variety of spices. These spices will help you bring Thailand's flavours to your kitchen.

How to store your spices?

Keep them in an airtight, dry container away from heat or light.

You can store them for long periods in a dark cupboard. This will preserve them and prevent any oxidation.

Keep spices dry and away from sunlight in a cool, dry place. A heater or window can cause the spice to lose its aroma and flavour.

Spices should be stored in an airtight tin or glass jar. If storing in plastic containers, make sure there is no moisture inside the container.

It is vital to always check the seal after opening, resealing and before storing.

Don't throw out any spice leftovers. Don't throw them away, instead use them in new recipes. For an extended shelf life, you can freeze the vegetables.

Almond Meal vs. Almond Flour: What's the Difference?

Almond meal can be substituted for almond flour and is versatile enough to be used in baking, cooking and even making nut-free meals.

Almond flour can also be gluten-containing, which can make it difficult to digest. If you have celiac disease or another digestive disorder, it's essential to avoid gluten-free foods.

Almond flour isn’t considered a superfood per se but it does contain healthy fats, fibre and protein and no cholesterol.

The almond meal provides nutritional benefits such as magnesium, iron, zinc and manganese. It also contains vitamin A, B1 (thiamin), C, and folate.

Because it's made from almonds, almond flour contains monounsaturated fatty acids, while almond oil contains polyunsaturated fatty acids. Both types lower LDL (bad cholesterol) and increase HDL(good cholesterol).

Almond flour is also rich in antioxidants such as flavonoids and phenolics. These compounds prevent free radical-induced oxidative stress.

A study published by the Journal of Agricultural Food Chemistry revealed that almond flour had an antioxidant activity equal to that of blueberries.

Almond flour is usually sold alongside almond milk, fortified with additional nutrients.

What are the 7 Indian spices that you can use?

Indian spices include a range of spices that are used to make Indian cuisine. These spices include cumin, cardamom and coriander as well as turmeric, fenugreek and ginger. These spices add flavour and aroma to dishes by blending and complementing natural ingredients such as meats and vegetables. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has an earthy, sweet flavor with notes of ginger and citrus. It is used often to flavor curries and rice dishes such as biryani. Cumin has a strong, earthy aroma as well as a rich and nuanced flavor. It is often added in to curries, dals, or meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is commonly used to season vegetables, lentils, and other foods.

Turmeric has an earthy taste with mustard, spices, hints of pepper. This spice is commonly used in curries and other dishes and has a golden hue. Fenugreek has a rich aroma, earthy tones, and a slightly bitter flavour. It is often used as a seasoning for meat dishes like kebabs. It is spicy and pungent with citrus hints. It adds a spicy kick to dishes like soups and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

What is the most recognizable ingredient in Thai food?

Thailand's two main ingredients form the heart of all Thai dishes. They are rice and curry. These two essential elements come together to create an unforgettable flavor.

Combining these two basic foods into one dish is known as "Khaopad Krai" in Thailand.

This is true for all aspects of life. Combining hard work and perseverance can lead to great success.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. Combine them and you will create something truly extraordinary.

You should remember that Thai food requires more than curry and rice to create memorable meals. Try experimenting with other ingredients and see how much fun it can be!

Statistics

It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)

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How To

Are you a master of making curry paste?

Curry paste includes dried chillies (scallions, shallots), galangal root and lemongrass as well as kaffir lime leaves, garlic, shrimp pastes, sugar, salt and sometimes coconut milk. It's a common ingredient in Thai cuisine.

Curry paste is one of the most popular condiments in Southeast Asia. It adds a unique flavour to many dishes, such as curries, soups, stir-fries, salads, rice dishes, noodles, and desserts.

It is very easy to make it at home. Follow our step by step guide below.

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
First, peel and chop shallots (2 cups). Next, cut galangal root into small chunks (about 3 inches) and put aside.
Next, cut four garlic cloves into pieces. Lemongrass stems about 1/2 inch thick should be removed and finely chopped.
Then, crush dried red chilli peppers (about four tablespoons) and remove the seeds (optional).
Next, cut kaffir lime leaves into thin strips (about 5 inches long). Remove the white part of the stem and set it aside.
Once the shrimp paste has been drained, rinse it and then coarsely crush it.
Last, take out the salt and sugar.

Step2 - Grind Ingredients

Blend all ingredients together until smooth.
The texture should be similar to that of peanut butter.
Not to worry if the dish contains too much oil, you can use water to replace it.

Step3 - Add Coconut Milk

Mix in coconut milk and stir well.
To prevent the coconut milk from becoming too sticky, slowly add it.
If you like it milder, reduce the number of chillies used and add more galangal root.
You can make it more spicy by adding more chilies and less galangal root. The final result should taste good to you.

Step4 – Serve