Matching herbs with meats [closed]

Matching herbs with meats [closed] - Grilled Meat With Green Leaves

I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what herb/spice?

If not, today I'm looking for what to use with my slow roasted pork (neck). Any ideas?

meatspicesporkherbsseasoning


Best Answer

Not a website (and I am not affiliated with Amazon or the authors), but the Flavor Bible can help with herbs and much more. I use if frequently in the kitchen. http://www.amazon.com/The-Flavor-Bible-Creativity-Imaginative/dp/0316118400



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What herbs go well with what meat?

Here are some suggested meats that go well with the herbs listed above:
  • Beef: Herbs that go well with beef include thyme, marjoram, sage, rosemary, oregano, and basil. ...
  • Chicken: Marjoram, tarragon, and oregano go well with chicken dishes. ...
  • Fish: For grilled fish meals, thyme and rosemary are good to use. ...
  • Pork: ...
  • Turkey:


What spices compliment meat?

Spices Inc., an organization devoted to promoting the use and sale of spices, has a broad list of its favorite flavorings for beef: basil, bay, black pepper, cayenne, cumin, curry powder, dry mustard powder, garlic, onion, oregano, rosemary, sage, and thyme.

Which herbs pair with beef?

Dried herbs that taste particularly amazing with beef include:
  • Rosemary.
  • Oregano.
  • Tarragon.
  • Thyme.
  • Bay leaves (for stew, curries and casseroles)



Gordon's Guide To Herbs



More answers regarding matching herbs with meats [closed]

Answer 2

This is totally my opinion and open to revision, but I find herbs & spices to have a number of notes to them, especially based on how they're grown or what part of the plant they're obtained from

  • Woody (Mostly leaves/bark from stemmy shrubs and trees: Rosemary, cinnamon, bayleaf)
  • Leafy aromatic (parsley, tarragon, dill, mint)
  • Leafy piquant (watercress, sorrel, fenugreek leaf)
  • Seedy piquant (Chilis, peppercorns, cardamon, cloves)
  • Bitter/camphorous (saffron, asefetida, turmeric)

Bitter/piquant herbs numb the tongue a bit and have digestive properties

And meat has a number of qualities to it too:

  • gamey (meat with a lot of blood in it: venison, rabbit)
  • fatty (meat with a lot of connective tissue/fat in it: oxtails, lamb shank, tongue)
  • light/lean (meat with a lot of moisture, lean, and little fat: chicken breast, pork loin)

Basically, the less fat the meat has, the more light and subtle the herbs should be. Gamier meats with unpleasant smells (like lamb shank, intestine, and pate) can take on really robust flavors from strong piquant herbs.

Answer 3

Sage is the classic accompaniment to pork. Thyme is also excellent, as is garlic. Cut small slits all over the joint and stuff them with slithers of garlic and a sage leaf and you're golden. Sage and thyme also go very well with chicken.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Ruslan Khmelevsky, Lukas, Valeria Boltneva, ROMAN ODINTSOV

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