What is the secret to a succulent dish? The cook?
Ingredients? Seasoning? Timing? All of the above. But if one those is a failure, then the dish will be a disaster. How to avoid getting into such situation? Answer is: coordination. The cook should know what ingredients should go with what kind of dish; what seasoning will suit such; and the precise timing he should allow it to cook, bake, settle, et al. Okay so you knew all about this except you sometimes get mixed up with the right seasoning you should use in a dish. Worry not. Here's a refresher on the subject that suggests what seasoning goes well with a certain dish or dishes. Happy reviewing!
All Spice: best for fruits, desserts, soups, meat dishes, egg dishes, vegetables.
Basil: broiled and roasted meat and poultry, stews, stuffing, fish, vegetables, pasta, salad, salad dressings, stewed fruit,
bread, egg dishes, dips, sauces.
Bay Leaf: corned beef, stews, fish, dried bean dishes, potatoes, rice, salads, egg dishes, gravies, marinades.
Celery: (salt, flakes,
seed) salads, roasts, sauces, stews, stuffings, relishes, spreads, egg dishes, breads.
Chili Powder: spreads, dips, stews, French dressing, vegetables, egg dishes, meats, poultry, fish, croutons.
Cinnamon: fruit, salad dressings, vegetables, French toast, barbeque sauce, pork chops, boiled beef, stewed chicken, pastries, breads, desserts, beverages, puddings.
Cloves: cookies, pastries, pork and lamb dishes, marinades, fruit salads, dressings, vegetables.
Curry Powder: dips, cheese spreads, seafood salads, dressings, creamed vegetables, rice, egg dishes, lamb, pork, beef, sauces, poultry, fish, fruit compotes.