 | Randa Toubia
is Corporate Chef of Latour Management. Randa is responsible for upholding the culinary standards at all of Latour's restaurants and contract locations. She is responsible for new product development and training to chefs throughout the company.
As a certified nutritionist, Randa provides valuable nutritional information to Latour clients as well as incorporating healthy menu items at Piccadilly Grill, Chelsea's Bar & Grill and contract locations. As Latour provides food services to a number of local hospitals and medical facilities, Randa's experience and nutritional background are essential in menu development including customized menus for cardiac patients and diabetics.
Randa received national recognition from the American Beef Council for her award winning Portuguese Pot Roast featured on the Piccadilly menu. She teaches a monthly cooking classes at Piccadilly Grill East and West.
Randa's responsibilities require her to visit all Latour operations. She is based at Piccadilly Market & Grill East on Central and Rock Road. She encourages visits and questions from customers. You can contact her by phone at (316) 681-1100 or by e-mail at randa@latourusa.com. |
Food & Drink
2002-04-01 14:47:00
Spices... which to use?
Question: I would love to do more cooking. I am fascinated by all of the types of spices. When looking at all of them, they seem overwhelming. Is there any kind of quick way to know when you should add one, when you should add another, and which ones go well together and which ones do not?
Answer: Spices can be overwhelming but do not let it intimidate you to cook with them. The big trend of innovative cuisine lends itself to the availability of spices from around the world.Although there is no rule of thumb or a specific way to learn about spices, the key here is interest in the flavors of food. Experiment with the spice that interest you separately and taste its special contribution to a dish. Slowly but surely, the familiarity with these spices will make the innovative and improvising cook more confident. Spices are mixed together by ethnicity. A small chart of 5 different mixtures from around the world is provided hereunder. For the beginner, some books are helpful and here are two recommendations:“Savoring Spices” and “Herbs” by Julie Sahni and “Big Flavors of the Hot Sun” by Chris Schlesinger and John Willoughby.There is however a correct way of using and storing spices. If using whole spices it is recommended to toast them lightly in a dry skillet, a process that helps release their aroma and enhance their flavor. Where ground spices are used, such as curries or couscous, they are generally cooked at the initial stage with the oil and onions or garlic followed by the remaining ingredients. Spices can keep for up to three months in a cool dry place, away from light and heat. Their pungent aroma will start to diminish after 3 weeks. Curry powder: Southern india and contains: Curry leaves, turmeric, chilies, coriander, black pepper, and sometimes cumin, ginger, funegreek, cinnamon, cloves, nutmeg,and fennel seed.Ras al Hanout: North Africa: Contains up to 15 spices including allspice, cloves, cumin, cardamom, chiles, ginger, peppercorns, mace, turmeric, and caraway seeds.Five Spice Powder: China: Anise, fennel seeds, cloves, cinnamon, peppercornsQuatre Spices: France: Pepper, nutmeg, cloves, ginger.Cajun: Louisiana, USA: Mustard seeds, cumin, paprika, cayenne pepper, black pepper.
