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Submitted by: Allan Thomas
When first experimenting, easy does it ! Use just enough herb to heighten natural food flavors. One strongly seasoned dish per meal is generally a good rule of thumb. Following is a list of guides for your everyday cooking needs :
– Start with 1/4 tsp dried herbs to four servings, or to one pound of meat, poultry, or fish, or to 2 cups sauce or vegetables.
– If substituting fresh herbs for dried, use 3-4 times as much fresh herbs.
– Measure dried herbs; then crush them in the palm of your hand before adding – this helps hasten the flavor release.
– Add herbs at the same time as salt and pepper to meats, vegetables, and sauces.
– In long-cooking foods, such as stews, add herbs during last half hour of cooking.
– Add herbs to juices or cold sauces ahead of time – let stand overnight if possible.
– Many herbs are compatible, so don’t hesitate to use several herbs together.
– A rich spicy ginger cake that will last for weeks in a cake tin, if you are able to resist it for that long.
– Try some of these ideas for herbs, then experiment on your own and taste the delicious difference that herbs make.
– Basil is a natural for tomato and potato dishes. Try 1/4 tsp for each cup of tomato juice for a quick appetizer.
– When making potato salad, cook potatoes with a bay leaf and some onion.
– Sprinkle caraway seed over coleslaw.
– Add a dash of chili powder to corn.
– Chives are great in cottage and cream cheeses, and also in scrambled eggs.
– Add curry powder to deviled eggs.
– Oregano gives character to meat loaf, stew, chili, and tomato mixtures.
– Spark seafood and chicken dishes with tarragon. Also gives tang to tartar sauce.
– Thyme is popular for soups and chowders.
– Sage is best liked with pork and in stuffings for turkey and chicken.
About the Author: The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.
101cookingrecipes.comdesserts-recipes.comherbs-spices-recipes.com
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