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Herbs and Spices – the Essence of Flavor

In every cookbook and recipe you will find instructions on what herbs go with what. I don’t take that route.

Although there are marriages that are tried and tested,

like tomatoes and basil or lamb and rosemary, the real thing is

that the use of herbs is a personal matter

taste like any other part of cooking.

So, what I want you to do is try as many herbs as you can and try to match the flavors with foods that you are familiar with. It is not as difficult as it sounds. Just close your eyes and think about it.

You will find, after a while, that you will naturally know

what flavor to use, when to use and how much

need.

Do this with fresh and dried herbs. A little break in the middle

thumb and thumb and sniff. This is more important than

taste.

Something magical will happen. You will realize that

Fresh herbs are not better than dried, they only give a

different taste. There are two major differences with this.

One is mint. mint mint small cells that secrete secretions It’s a lot of things that produce nectar

the other is chives, which are so delicate that their flavor cannot be cooked. So using dried chives is great

nonsense.

Another point to be aware of is that some dried herbs are perishable

remained inedible even after cooking. Rosemary is a great example of this and should be filtered out of any liquid that has been used as a flavoring agent.

In any case, fresh or dried, it is good to sprinkle such herbs

like this before you use it.

Using herbs in cooking

Many herbs, such as basil and coriander (sometimes called

Chinese parsley and cilantro in the USA) are dangerous to shreds in salads. Notice that I said torn not cut; chop the herbs if you want to cook them.

It is important to note that some herbs lose their flavor with them

added to cook, even their dry state. Luckily it is

easy to identify what it is.

Hardy herbs such as bay can be added as a starter

time to cook and preserve their taste. In fact, they

they may need to stay in the food for a long time to finish

their taste is better.

Herbs with light and immature leaves, however, can lose

smell very quickly when exposed to heat. To use basil in soup, for example, you need to add it, not to hot water

as you would expect, but to the warm dish you want

give the sauce. Then pour the sauce over it.

Alternatively, just sprinkle on top of the soup and walk away

that there. It will make a beautiful decoration and distribute a

the wonderful aroma when you take the soup to the table.

What is that? You want to use ureen with a soup server

the table? No problem. Sprinkle the raw herb over the sauce anyway. The result, if you remove the lid, will be the same. Just mix while serving.

Spices of life

Many people, including professional chefs, use spices

it is already fixed.

That is to say they are sitting on the ground, ready to be used. The main thing

except for this maybe black pepper, which you should do

always sacrifice yourself. Not difficult. You can buy pepper

grinder almost everywhere and peppercorns are available in every supermarket.

Yes you can, if you want, go to the trouble of buying a

pestle and mortar, follow raw spices and grind

they alone.

If you do this, you will receive a deep reward and

entree flavors. You may also find that you tire of doing this quickly. However I would highly recommend it for a special occasion, or a weekend in Bargo.

In most cases, however, shop variety is good,

allowing you to not keep them around in the cupboard for a long time. They will lose their taste.

As with herbs, it is very important to learn to taste and

the smell of all kinds of spices and, in particular, the aroma. This

The last thing is one that is often overlooked, even though it is

those who know how to cook.

Almost everyone knows that it is worth using

cautiously for reasonable reasons. But for some reason they don’t give the same attention as turmeric – which is delicate – and, say, a star that can kill the mouth carelessly at a hundred feet.

They all give themselves away, though, if you just take the lid off

remove the jar and smell them.

Mixing spices

In most cases, it is rare to add more than two

spices to the same dish. Notable exceptions to this are

Asian and Indian cuisine, where the mixture is well mixed

the flavors will be traditional and subtle.

You have a choice with this. You either follow the recipe, or

you use one of the best pre-made stones available today. I prefer the last option, though

I will still mix my seasonings from time to time.

You should do the same. It’s fun and you learn a lot

of spices which are well mixed and which are well preserved as

human taste.

However you choose to cook with spices, treat it with respect

always add a little at a time, tasting as you go.

Also remember that the taste will change with the length of time

cooking time. It may deepen, or it may diminish its power.

Only experience will teach you what each flavor does and how quickly it does so.

One of the best ways to test the effects of adding spices is to cook them

your rice is something like cardamom seeds. This goes in

small pots that need to be broken and the seeds removed.

Do this by placing them in a stable position, place a flat surface a

cleaver blade on them and use a little pressure. They did

open easily. Use about two cups per bowl of rice.

You can also add turmeric to the same dish of rice. This

it will turn yellow and add a subtle flavor that matches the aroma of cardamom. Call it saffron rice if you will, few people will be able to tell the difference.

Rice is a great way to try all kinds of flavors. Individually

I find it boring on its own, and I often add to it

something for it to sing a little. Try it. You will be amazed at the difference in the fresh taste.

You will also be surprised at your growth

history.

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