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Old 10-11-2015, 07:30 PM
 
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Lets say that you have a stew or chilli or something like that that tastes a little bland. What one spice would you use to spruce up the taste a little?
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Old 10-11-2015, 07:47 PM
 
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Look in cupboard for five spice, nutmeg, coriandor, cinnamon, clove.

A little of any of those will add a depthness.
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Old 10-11-2015, 09:21 PM
 
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A combination of cayenne pepper, garlic powder, vinegar, and a dash of clove always spices up stews and chilis nicely.
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Old 10-11-2015, 09:27 PM
 
Location: Chicago. Kind of.
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I always add a little balsamic vinegar to my stew. It gives it a brightness and a depth of flavor I can't duplicate with anything else.
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Old 10-11-2015, 09:33 PM
 
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Fresh, high quality paprika. Can't do a stew without it.
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Old 10-11-2015, 09:40 PM
 
Location: PNW, CPSouth, JacksonHole, Southampton
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Aside from the usual? Juniper Berries, Green Peppercorns, Lemongrass, Turmeric, or wine.
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Old 10-11-2015, 09:46 PM
 
Location: Southwestern, USA, now.
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Quote:
Originally Posted by GrandviewGloria View Post
Aside from the usual? Juniper Berries, Green Peppercorns, Lemongrass, Turmeric, or wine.
Interesting...then you will appreciate my first thought...
crushed coriander seeds....lightly with a mortar and pestle....not powdered.

Oh, damn I see now someone else said that...
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Old 10-11-2015, 10:21 PM
 
Location: Heart of Dixie
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Use fresh spices/herbs and avoid packaged mixes. As others have stated, ground coriander can be just what you need if you want a subtle citrus note. Be careful with clove, it can ruin a dish with just a pinch. Clove can turn a good chili into a tongue-numbing failure.
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Old 10-11-2015, 10:25 PM
 
Location: PNW, CPSouth, JacksonHole, Southampton
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Originally Posted by Miss Hepburn View Post
Interesting...then you will appreciate my first thought...
crushed coriander seeds....lightly with a mortar and pestle....not powdered.

Oh, damn I see now someone else said that...
Yes! Coriander, and - sparingly - Cardamom. Also, Fennel, and CARAWAY.

This may be a bit too obvious, and it's not exactly a spice, but thickening with Matzo Meal adds that toasted grain dimension to the flavor.

I assume everyone knows what Rosemary and Sage can do for a stew.
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Old 10-12-2015, 01:32 AM
 
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Browning the meat is important, the Malliard Reaction is contributes greatly to flavor. Make sure there is sufficient fat, opting for lean cuts of meat or hamburger is healthier but it detracts from flavor.

Instead of using water, use beef stock. However if you're using canned or powdered stock rather than making your own be aware that there is a lot of salt in it when seasoning later. Although in general you may need to use more salt in your cooking, restaurant cooking uses between 3-5 times as much as a home cook would.

Vegetables are also important for flavor, the standard mix for mirepoix is 1 part carrots, 1 part celery and 2 parts onions.
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