I have never used the Italian seasoning. I learned it from cooking website. But I do not clearly understand how to use it. I can imagine to put the seasoning into tomato sauce or pasta sauce. How about Garlic toast? How about stir fry? How about pizza? But I know the seasoning is different from black pepper or red pepper. Please advise me the possible menu and recipes.
Thank you in advance!
dammuzi - said
January 7 2011 @ 06:02
Garlic toast would be fine, as well as pizza and tomato sauces and pasta with alfredo sauce. Stir-fry though, not really what you want to use, as Italian Seasoning tends to be a mixture of Oregano, Basil, Thyme, which are not used in chinese style cooking.
It’s really good mixed with parmesan cheese and sprinkled over pizza. Pizza hut uses it and calls it "fairy dust".
Edit-
You should look again Wouter, I said they are "not" used. Check the old reading comprehension skills.
Reese - said
January 7 2011 @ 06:02
dfdfdf
cpr_hrrs - said
January 7 2011 @ 06:02
It is versatile, you can use it on almost any recipe.
You can add it to potatoes to roast, meats, garlic bread, pizza crust etc… Just don’t add too much as it will get overpowering.
Wouter - said
January 7 2011 @ 06:02
To break a whole cuisine down to three herbs and expect everything you put them on to taste "Italian" is perhaps a little insulting, Italian cooking is hugely varied.
I disagree with the respondent who said "Oregano, Basil, Thyme" are used in oriental cooking, this is not true. They are more associated with mediterranean cuisines.
Other herbs used in Italian cooking include marjoram, tarragon and rosemary, and so many others. Mix and match, experiment, grow a few on your windowledge! Herbs and spices offer variety and variety keeps otherwise ordinary food interesting, especially if you are on a tighter budget.
I make my own seasonings, perhaps you could try putting such things together yourself? It’ll feel good and WILL be cheaper.
Kat - said
January 7 2011 @ 06:02
Sir it into pasta sauce or sprinkle it on your eggs. Italian seasoning brings sunny Mediterranean flavor to all kinds of dishes.
This herb blend typically consists of dried basil, oregano, rosemary, thyme, sage, marjoram and savory. Other variations include the addition of coriander and red pepper flakes. Representing the traditional seasonings of Italian cuisine, this flavor-booster has become a kitchen classic for its versatility and ease of use in a wide variety of recipes.
Buying Tips
Italian seasoning can be purchased pre-mixed in your grocer’s spice aisle. But you can easily make your own mix with dried herbs that you already have on-hand: combine two teaspoons each of basil, marjoram and oregano with one teaspoon of sage.
Storage Tips
As with all herbs and spices, keep in an airtight container, away from heat, moisture and sunlight (avoid storing near the stove or windows). Seasoning blends typically retain their freshness for one to two years.
Italian seasoning will not spoil, but it will lose strength over time. You can test for freshness by crushing a little bit in your hand. The color should be vibrant and the aroma should be apparent. If not, it’s time to replace it.
Usage Tips
This robust seasoning brings the classic taste of Italy to all kinds of dishes. Sprinkle it on pizza, sub sandwiches and fresh tomatoes or stir it into pasta sauce, meat marinades or soups and stews. Use it to season beef, poultry and lamb before roasting or mix it with butter and Parmesan cheese for a delicious French bread spread.
Follow these tips to keep your Italian seasoning and other spices and herbs fresh:
• Use a completely dry measuring spoon when dipping into the bottle or container.
• Avoid sprinkling directly from the bottle into a steaming pot. The hot moisture causes caking and hastens flavor loss.
La Vie Boheme - said
January 7 2011 @ 06:02
It’s got a mix of different herbs. It’s great in stews and soups as well as what you mentioned. I would not use in in a stir fry however as the herbs in it are not asian flavoring.