We had dinner the other night with my Brother and Sister-in-Law. During that time, when we were discussing growing our own herbs, out of the Blue, she asked if we used Turmeric when we cooked.
At first, I had to stop and think, and ended up responding with: "Yeah ....But not often!"
She laughed and the conversation moved on, so I went to my book, Food Facts, and reviewed what I had written there, as I really hadn't used it often or even recently.
There, I saw that I had obviously researched this herb before, and here is an excerpt from my book, Virginia, of which, by the way, you have a copy (sic)!
Turmeric is a root of the ginger family that has a mild, earthy and slightly bitter flavor. It is used, with mustard, as a flavoring for meats salads and dressings.
It is also used as a flavoring and coloring in some prepared mustards, and is a main ingredient in many Curry recipes.
Some of the foods it goes well in are;
Casseroles-....................use in Curried, Macaroni. Noodle and Rice dishes, and sometimes is used in place of Saffron.
Fish-...............................use in creamed seafood dishes such as Lobster, Salmon and Shrimp.
Meats and Poultry-......use 1/4 –tsp per preparation of; Broiled Chicken, and curried Beef and Lamb.
Preserves & Pickles-....use in Chow Chow, Chutney and Relishes.
Sauces & Gravies-........add to Bordelaise, Creole and Barbecue Sauces
Salads & Dressings-....use1/2-tsp per cup in Mayonnaise, French Dressings, or ¼ tsp just for color
Soups-...........................use a dash in creamed soups and chowders
Vegetables-...................use a dash on creamed potatoes
