A sizzling demo in a Mexican resto

WHEN a leading producer of spices, seasonings and flavors teams up with a select Mexican restaurant in town, the result could only be awesome.

At the launching recently of the McCormick Culinary improved on-line store at Maya Cocina de Abaca at Crossroads, Banilad, this was proven to be just that when the chef Wade Watson, the corporate executive chef of the Abaca Group, whipped up delicious Mexican dishes using the seasoning products.

During the launching, a lecturer showed how McCormick Phils. offers convenience on providing quality products with just a click of a button. This cost-efficient solution allows chefs and entrepreneurs to save time and money on trucking and transporting orders, helping them maximize their time and stretch their budget further.

Useful methods. The lecturer also shared the company’s expertise in enhancing the flavor of food with the use of specific herbs and spices and being able to detect authentic and quality spices from the inferior ones. For example, one should insist upon rich, fresh color when purchasing spices, particularly herbs and paprika. The aroma should be bold, nearly pungent in its strength, but always fresh.

On the other hand, mustard, sesame and poppy are non-aromatic seeds. Healthy food can be flavorful as well.

When reducing sugar in fruit dishes, simply increase the use of sweet spices such as cinnamon and nutmeg, allspice, cloves or ginger.

When to season. When should you season your dishes? It is advised that ground spices should be used at the end of the cooking period since they give up flavor quickly.

Salad dressings, fruit juices and uncooked cold food will do well to have spices added early and then left for a period of time to absorb the flavor. Whole spices are best suited to longer cooking recipes.