Quote:
Originally posted by Gren the cake
let me rephrase... maybe its not necesssarily WHAT spices, but the quantity. know what im sayin? i can generally taste spices but when it comes to how much of what.. im lost
and yeh, i can definitely rock the bechamel.
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awesome, you got 1/5 of the mothers sauces down and mac and cheese is just a sauce pan away for you. McCormic rocks, they make a decent curry and jerk thats dried spices. Dried spices go in in the begining and you use less, fresh spices go in at the end and you can use a little more. I would say, if you are new to a spice keep a spoon handy and taste until you know you got it right. you could just add like a table spoon of italian flavored tomato paste and be done with it. its going to be trial and error, then again maybe someone here can give you the proper measures. I really don't measure a thing, unless Im baking bread.