Tried using Herbes de Provence
A while back someone mentioned the spice Herbes de Provence ? I had heard of it but never tried it. Picked up some at the store and tried it on chicken salad and it did add a pretty good taste...different but fairly decent...
Decided to try it on a nice T-Bone and while it was edible it just didn't add anything, in fact it damned near ruined a very good steak...For my steaks I will stick with salt and pepper.
It might do great things for Veggies and Roasted Potatoes ? and it just might require a developed taste...just not my thing I guess.
One of the spices in it was Rosemary and I am not a big fan of Rosemary so that may be what killed it for me.
Cooking is a great hobby and the fun part is when you can play around with the recipes ? baking on the other hand is something you can't play around with...baking is a formula not a recipe.
Decided to try it on a nice T-Bone and while it was edible it just didn't add anything, in fact it damned near ruined a very good steak...For my steaks I will stick with salt and pepper.
It might do great things for Veggies and Roasted Potatoes ? and it just might require a developed taste...just not my thing I guess.
One of the spices in it was Rosemary and I am not a big fan of Rosemary so that may be what killed it for me.
Cooking is a great hobby and the fun part is when you can play around with the recipes ? baking on the other hand is something you can't play around with...baking is a formula not a recipe.
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different brands also have different herbs and differ in quantity of the herbs they have. We like Penzy's, good on chicken and vegetables. 0 -
Like I said before it make a better potpourri than seasoning. Leave the rest open in the pantry it'll make it smell real good. 0 -
[:D] The problem for my taste buds when it comes to all of the herbs and spices, is that changing into something that my life long salt and pepper loving tongue has always been accustomed to just has a very hard time accepting them!
I have the same problem with all of the multitude's of "craft beers", when an ice cold PBR floats my boat![:p]0 -
quote:Originally posted by GreatGuns
Bummer, when done correctly it's an amazing seasoning to work with in many dishes. It is not for everything. First, Herbes de Provence, or "Proven?al herbs" isn't a spice, it's a mixture of herbs and spices combined in a proper balance for the application. Many of the off-the-shelf offerings of "Herbes de Provence" are atrocities and should not be allowed on the market. They are of the improper balance of ingredients and have likely sat on the shelf for years. It sounds like you purchased one of them. [;)]
As a trained and now Internationally certified chef, I've learned many things over the years about spices, herbs and "seasonings." From the thread you referenced:
"I typically make a fresh batch three to four times a year, more if my emphasis on dishes has been predominantly French. I get all of my herbs fresh, dry them and store them in glass containers. Several are grown in our window boxes."
Here's a good breakdown:
4 tablespoons thyme
3 tablespoons marjoram
3 tablespoons summer savory
2 tablespoons rosemary
1 tablespoon tarragon
1 tablespoon basil
1 tablespoon fennel seeds
1 teaspoon mint
1 teaspoon chervil
1 teaspoon mint
1 teaspoon lavender
If you pride yourself in the kitchen and enjoy preparing good food for your family and friends, I encourage you to make it yourself. You will not regret it and it will likely encourage you to create your own seasoning for various future dishes. [^]
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Right away I can see one of the problems with the Herbs de Provence I bought...It only had 6 spices in it, not the 10 you mentioned.
Cooking is one of my hobbies and I have done all the cooking in our house for years...family and friends always comment, that "I should have been a Chef"... I think I am very good cook but a long way from being a Chef... which I think is a combination of art, skill and hard work.
My Mom's recipes seemed to fall in the art category...amounts were always "a pinch of this and a dollop of that"...I can remember standing beside her on an apple box peeling potatoes, etc.
My biggest problem for me on a daily basis, is just cooking for me and my wife.... I never learned to cook in small quantities[:)]
I make all my own sausages, Italian, Brats, Breakfast, etc. and all my various rubs and sauces so I think I will try the HDP again using your recipe.
Since most of my "les fruits de mer" cooking is mostly Cajun style I make my own Cajun seasoning.0 -
quote:Originally posted by Arby
Since most of my "les fruits de mer" cooking is mostly Cajun style I make my own Cajun seasoning.
Yesterday I did my annual gathering of the sassafras leaves. They will dry for a month and then I will grind them to a powder and it becomes gumbo fil?.
You cooks know it has other uses as a thickening agent.
Anyone that wants a bottle of it drop me an email.
p3skyking@yahoo.com
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I'll have to try your mix sometime GG. The mint just seems out of place in it though. 0 -
It's not a spice. It's a combination of herbs. 0
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