One of the most important tasks a cook has is the seasoning of food. Although consideration of the nutrition, appearance, and texture of the foods is important, we will not eat the food unless it is seasoned to our liking. Cooking with herbs is an excellent was to give interest to the natural flavor of food without using extra fat or sodium. Whether fresh or dried, herbs come in a wide array at our farmers market. With a little experience cooking with herbs will be a snap!
Experimentation with different combinations of herbs will enable you to use less salt, experience unique flavors, and still have delicious dishes. Herbs are not meant to replace the flavor of the food but to enhance it.
When selecting herbs, choose fresh, undamaged leaves that have a strong aroma. Use herbs as soon as possible as they loose flavor and aroma with storage.
For best results, chop or mince herbs before cooking. Volatile oils are released when the leaves are bruised, which provides their unique flavors. Heat increases the rate that herbs release their flavors as well.
If a dish requires a long cooking time, add delicate flavored and ground herbs at the end of the cooking time so their flavor will not escape with the steam. Some herbs, such as bay leaves, require more cooking time. Herbs placed in a cheesecloth bag allows the extraction of flavors during cooking and easy removal of the herbs before serving.
If you substitute dried herbs for fresh, use about one-third of the amount of fresh herbs called for in the recipe. For example, one tablespoon of a chopped, fresh herb is equal to one teaspoon of the same dried herb.
To add herbs to uncooked foods such as salad dressings or marinades, add several hours in advance or even overnight, to allow the flavors to blend with all the ingredients in the recipe.
Experienced chefs seem to automatically know what herbs work well with what foods. While many of us think that this must be some kind of “genius”, it probably is just the result of many years of experimenting with trial and error combinations. Here is a little “cheat sheet” to get you started with choosing herb and food combinations.
• Basil: goes will with fish, shellfish, and vegetables such as tomatoes, zucchini, and eggplant.
• Chives: Use in fish dishes, soups, salad dressings, and on baked potatoes or steamed vegetables. Chives taste better when preserved by freezing rather than drying.
• Dill: A mild herb that is excellent in yogurt sauces, rice dishes, and soups. Goes will with fish and vegetables such as cucumbers and carrots.
• Oregano: Essential to Italian cuisine, oregano is found in most tomato sauces and Italian dishes. Use in salad dressings, soups, or bean and vegetable dishes. Oregano tastes best dried.
• Rosemary: Use this strong, fragrant herb when making roasted potatoes or chicken, homemade bread, soups, rice, and marinades.
• Parsley: Use parsley to spice up salads, soups, bean dishes, fish, and vegetables such as tomatoes, artichokes, and zucchini. Fresh parsley is preferred over dried.
• Thyme: An aromatic herb that goes well with poultry, seafood, and many bean and vegetable dishes including eggplant, tomatoes, mushrooms, squash, and onions.
Don’t be afraid to experiment with a variety of herbs. You may find that you can reduce the fat and sodium in many of your favorite dishes without compromising on flavor
Chief Dembe is a powerful African traditional healer with healing herbs, spell casting powers and psychic abilities that can help you with difficult problems you face in life.
www.ssentherbalandtherapy.co.za
www.herbalhealingherbs.com
www.breast-enlargement.co.za
www.penis-enlargement.co.za
Experimentation with different combinations of herbs will enable you to use less salt, experience unique flavors, and still have delicious dishes. Herbs are not meant to replace the flavor of the food but to enhance it.
When selecting herbs, choose fresh, undamaged leaves that have a strong aroma. Use herbs as soon as possible as they loose flavor and aroma with storage.
For best results, chop or mince herbs before cooking. Volatile oils are released when the leaves are bruised, which provides their unique flavors. Heat increases the rate that herbs release their flavors as well.
If a dish requires a long cooking time, add delicate flavored and ground herbs at the end of the cooking time so their flavor will not escape with the steam. Some herbs, such as bay leaves, require more cooking time. Herbs placed in a cheesecloth bag allows the extraction of flavors during cooking and easy removal of the herbs before serving.
If you substitute dried herbs for fresh, use about one-third of the amount of fresh herbs called for in the recipe. For example, one tablespoon of a chopped, fresh herb is equal to one teaspoon of the same dried herb.
To add herbs to uncooked foods such as salad dressings or marinades, add several hours in advance or even overnight, to allow the flavors to blend with all the ingredients in the recipe.
Experienced chefs seem to automatically know what herbs work well with what foods. While many of us think that this must be some kind of “genius”, it probably is just the result of many years of experimenting with trial and error combinations. Here is a little “cheat sheet” to get you started with choosing herb and food combinations.
• Basil: goes will with fish, shellfish, and vegetables such as tomatoes, zucchini, and eggplant.
• Chives: Use in fish dishes, soups, salad dressings, and on baked potatoes or steamed vegetables. Chives taste better when preserved by freezing rather than drying.
• Dill: A mild herb that is excellent in yogurt sauces, rice dishes, and soups. Goes will with fish and vegetables such as cucumbers and carrots.
• Oregano: Essential to Italian cuisine, oregano is found in most tomato sauces and Italian dishes. Use in salad dressings, soups, or bean and vegetable dishes. Oregano tastes best dried.
• Rosemary: Use this strong, fragrant herb when making roasted potatoes or chicken, homemade bread, soups, rice, and marinades.
• Parsley: Use parsley to spice up salads, soups, bean dishes, fish, and vegetables such as tomatoes, artichokes, and zucchini. Fresh parsley is preferred over dried.
• Thyme: An aromatic herb that goes well with poultry, seafood, and many bean and vegetable dishes including eggplant, tomatoes, mushrooms, squash, and onions.
Don’t be afraid to experiment with a variety of herbs. You may find that you can reduce the fat and sodium in many of your favorite dishes without compromising on flavor
Chief Dembe is a powerful African traditional healer with healing herbs, spell casting powers and psychic abilities that can help you with difficult problems you face in life.
www.ssentherbalandtherapy.co.za
www.herbalhealingherbs.com
www.breast-enlargement.co.za
www.penis-enlargement.co.za
No comments:
Post a Comment