When using spices, is it best to just use one to get a good idea of the
taste? I have a tendency to use more than one, and sometimes I wish I had
just used the one, as I cannot really identify the dominant taste. Plus, I
use garlic in about everything. And pepper.

And should one add the seasoning early, or as in some high temperature
dishes that are fried, can the spice be burnt? I do like to marinade,
inject, or slice a pocket and let it sit overnight, and in those cases, I do
not season as much, but do notice the marinade/seasoning is more subtle and
dispersed.

Steve

"Steve B" > wrote in message
...
> When using spices, is it best to just use one to get a good idea of the
> taste? I have a tendency to use more than one, and sometimes I wish I had
> just used the one, as I cannot really identify the dominant taste. Plus,
> I use garlic in about everything. And pepper.
>
> And should one add the seasoning early, or as in some high temperature
> dishes that are fried, can the spice be burnt? I do like to marinade,
> inject, or slice a pocket and let it sit overnight, and in those cases, I
> do not season as much, but do notice the marinade/seasoning is more subtle
> and dispersed.
>
> Steve


There is no right answer to your question. IMHO it really depends on the
dish & your taste. certainly when you add a spice can or has the potential
to make a very big difference. Pepper for example when heated or fried takes
on entirely different character as will many herbs when heated or toasted
or fried. Many of the TV guru's talk about layering the seasonings while
the dish is being prepared. I think however taste is a matter of both scent
& parts per million of a particular chemical and the action upon the taste
sensors in the tongue

In short - there is no right answer

Like Garlic chicken 1 chicken and exactly 1,200,659 cloves of garlic.
:-)

Dimitri