BBQ and travel the world!
BBQ and travel the world! Spice up
your meals and discover flavours from
abroad...
Spices bring the wonders of
the world... to your table. A pinch is all it takes to experience
the magic and mystery of exotic, faraway places.
In the past, spices were used to mask the taste of foods that had
spoiled. Nowadays, we use spices to titillate our taste buds and
try something new. Spices can transform an everyday dish into a
signature dish that gets its flavour from the cook’s secret blend.
In concocting such blends, cooks must of course take into account
their guests tolerance for “hot” foods.
A few tips...
- Close bottles tightly after use.
- Never store spices close to the stove.
- Smell spices periodically and discard any that have lost their
aroma.
 Indian-style Spicy Grilled Chicken Thighs |
Island Shrimp Brochettes |
 Tandoori-style Chicken Skewers |
 Moroccan Green Bean Salad |
 Spicy-Marinated Red Grill Angus Flank Steak |
Refreshing, exotic and
aromatic, some enhance the distinctive taste of various vegetables,
others bring out the full flavour of meats and still other add a
subtle touch to desserts.
Grow fresh herbs this summer and enjoy them all year long. Choose perfect, mature herbs and harvest them before they flower.
Drying : Tie herbs into a bunch and hang them
upside down in a dry, dark place away from light. Store dried herbs
in airtight tins. When the moisture in herbs evaporates, their
essential oils become more concentrated, intensifying their
flavour. So use smaller amounts of dried herbs than fresh herbs.
After a year, stores should be renewed.
Most herbs shouldn’t be ground into powders because they lose a
good deal of their flavour.
Freezing : Wipe leaves with a damp cloth to
clean herbs. Store different types of herbs separately in freezer
bags and put in freezer. Use frozen herbs in the same amounts as
for fresh herbs. Throw away any unused thawed herbs.
Learn more about culinary herbs...
 Super Vegetable Packet |
 Herbed Shrimp with Spicy Rio Star Grapefruit |
 Pita Bread Crisps |
 Herbed Trout Fillets |
 Summer Squash Carpaccio with Cherry Tomatoes |
Marinades are used to
tenderize the muscle fibres of meats while adding aroma and
flavour.
Two types of marinade :
Wet
marinade
The basic wet marinade always starts with an acid ingredient -
white or red wine, unsweetened citrus, apple or white cranberry
juice, flavoured vinegar, beer, yogurt, mustard, Tamari sauce- to
break down the fibres and make the flesh softer. Oil and spices are
added to this acid ingredient. Aromatic fruits and vegetables can
also be added to the mixture.
A wet marinade can also be a cooked marinade in which aromatics
foods such as carrots, onions, celery, garlic are cooked in the
marinating liquid. This type of marinade is used to tenderize and
mellow more pronounced-tasting meats and game, to flavour and
preserve foods.
Dry
marinade
A dry marinade is used primarily to
flavour and heighten the taste of meat without necessarily
tenderizing it. The basic dry marinade consists of herbs, spices,
aromatic compounds mixed with a small amount of oil and, at times,
alcohol. The meat is not left very long in a dry marinade because
its purpose is simply to perfume the meat.
 Tea & Sea Marinade (for Salmon, Tuna and Swordfish) |
 Peanut Marinade (for white meat) |
 Teriyaki-Style Oriental Marinade |
 Balsamic Marinade (Raw Scallops) |
Learn more about marinades... and on the basic
principles of marinating meat
No time for marinades?
Discover Gourmet à la carte cuts of meat and oven-ready
meals!
Gourmet à la carte cuts of meat and oven-ready meals are perfectly
adapted to today’s lifestyle where consumers like you refuse to
sacrifice good nutrition for the convenience of a quickly prepared
meal.
Condiments :
Condiments are substances or strongly flavoured preparations
that are added to raw or cooked foods to heighten their
flavour. They are divided into five categories:
- Acidic - lemon juice, flavoured vinegars and other foods canned in vinegar such as capers, pickles and ketchup.
- Bitter – raw or cooked root vegetables like raw or cooked onion, garlic, dry mustard and horseradish.
- Fatty - vegetable or animal oils, butter, or fat.
- Saline – substances of mineral origin used for flavouring and preserving food.
- Sweet - vegetable substances which include every form of sugar.
Learn more about all the condiments type, like capers, horseradish,
mustard, etc.
Give your burgers an international style, with condiments, spices and marinades...
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