Pepper Mill
Adding herbs to a dish while it is being cooked will result in the flavor becoming more deeply ingrained in the food. Its the same principle as with herbal infusions: heat releases the character of the herb. If you want to really get the herbal aroma and taste into your meal, add the herb early on in the cooking process.
You might even create a bouquet garni by tying up a bunch of herbs into a piece of cheesecloth; drop it into soups and stews and remove the whole bundle from the pot when you’re about to serve. If you just want a hint of the flavor, on the other hand, sprinkle on fresh ground dried herbs or scatter chopped fresh herbs on after your cooking is done.
For example, you could add chopped chives to a baked potato, parsley to a plate of chicken and rice, or cayenne pepper to a dish or chili. Remember, though, that dried herbs are more concentrated and pungent than fresh herbs. If you choose to make use of dried herbs, utilize about a quarter less than you would if you we are using fresh.
Sorry, the comment form is closed at this time.