- Use sparingly to enhance flavors.
- Use different parts of the herb in preparation - roots, stems, leaves, flowers - all have different uses.
- Be careful in combining herbs- especially when experimenting. Some flavors do not belong together.
- Recognize there is a distinctive taste with specific relationships to different foods.
- Grind or chop fresh herbs right before using - this releases the flavor.
- Use 3-4 times the amount of fresh herbs to replace dried or powdered herbs in the recipe.
- Use a small amount of strong herbs until you are use to the flavor and how much you like.
- Heat releases the flavors and aromas.
- Extended cooking times reduces the flavoring of herbs, so add fresh herbs to soups and stews about 45 minutes before completing cooking time.
- When using herbs for refrigerated foods (dips, cheese, veggies, dressings) add the fresh herbs several hours or overnight before using. The only exception to this is basil - putting it in overnight or longer will make your dish bitter.
Friday, March 18, 2011
Basic Hints for Cooking with Herbs
Many people have one thing in mind if they grow herbs - cooking with them. Here are some tips when doing so:
- ► 2012 (24)
- The Eventual Millionaire blog
- Check this frugal website out
- Final posts on herbs
- Easy ways to try flavors
- Basic Hints for Cooking with Herbs
- Well-drained soil
- Websites on Herbs and their uses
- Many sources; Be wise
- Delicious Dill
- Benefits of Basil
- Cilantro and Coriander
- Planting for Bees and Butterflies
- Herbs that work in my Garden
- Herbs 101 part 3
- Herbs 101 part 2
- Herb Websites I Like
- Herbs 101 part 1
- ▼ March (17)