Once you start cooking with fresh herbs and your family so impressed, they ask, when you had time to become a professional chef. By simply adding fresh herbs to smooth out the difference between ordinary dishes and extraordinary dishes it is also a difference between a cook and chef at home. One of the first things we teach in culinary academy is the right use of fresh herbs.
Fresh herbs are what changes basic foods into favored dishes. They are secondary to the spices to develop and expand the natural flavors and ingredients. Fresh herbs compliment and enrich taste without adding calories or fat. There are some basic ideas that apply to virtually all herbs. Let's look at them, and then we can look at the individual herbs, the best way to improve the cooking.
Fresh herbs have subtle flavors and delicate. Prolonged cooking causes them to lose their smell and taste. Add fresh herbs toward the end of the cooking time the flavors develop very quickly. There should be more than the food in liquid for about an hour, usually in order to get the most out of them, some herbs such as basil will turn black if cooked too long. Add herbs to stocks, soups, stews near the end, and the more rich flavors to the table.
Rub Roasts with herbs before cooking. A restaurant technique is to cut fresh herbs, you want to use and a little salt and pepper. Then rub the spices is the roast and finish as usual. This technique will work, poultry and seafood as well.For ground beef, finely chopped fresh herbs and mix with the meat before cooking. Fill in whatever you want - eggs, bread crumbs, prepared sauces, salt, pepper, etc. - and how appropriate for the meal.
Add fresh herbs for both batters and crumb mixtures used for fried potatoes. Chop finely, mix with pasta or bread crumbs the green color add visual appeal and flavor.
Fresh herbs enhance cooking waters for vegetables. Or cut and placed in water so it will be part of the finished dish or tie in a little gauze bag and stir before serving.
Fresh herbs can add wonderful character and pleasantly surprising complexity breads. A general rule is add 1 to 2 tablespoons chopped fresh herbs for bread for a pound. cornbread herbal is wonderful. Similarly cookies, pies,savory pancakes and waffles - add up to 2 cups of tablespoons of flour.
Fresh herbs are perishable and proper storage can prolong their lives quite comfortably. Store in refrigerator for bunches of their stems in water. Keep leaves the coldest part of refrigerator perforated bags. Some of the moisture is a good fresh herbs. Too much moisture promotes decay. Shake dry as possible before storing. This is a good strain paper and put it in a bag of herbs. It absorbs excess moisture and prolong the life of the herbs.
During the preparation of the dish, which requires a long cooking time, it is better to use a small bundle tied sprigs of fresh herbs or bouquet garni. This package typically contains little parsley, bay leaf and thyme wrapped in cheesecloth then tied to keep closed. bouquet garni is often used in stews, soups and sauces as the long cooking tomato sauce.
combinations of herbs can also be chopped and added to a meal at the end of cooking, and as a garnish before serving. This French practice is referred to as fines Herbes combinations include chervil, parsley, tarragon, chives and most chefs use herbs as a garnish for any dish and a plant that was used in the mold can be used as a garnish. The sprinkling of chopped basil on top of a plate of spaghetti with meat sauce adds huge color and enhances the flavor of the basil cooked in the sauce.
Italian food often consists of mixtures of herbs including basil, marjoram, oregano, rosemary and thyme. Basil is best used fresh (when possible) and compliments tomatoes, tomato sauces, eggs, fresh salads, and macaroni. It adds a wonderful taste of vegetables such as green beans, peas, eggplant, zucchini. Basil is a key ingredient in pesto and is an extraordinary complement both tofu and tempeh marinades.
Oregano or marjoram is the preferred herbs in Italian cooking, especially in spaghetti sauces and pizzas. I will add a nice touch in salads, soups, and chicken. Mediterranean cuisine encourages the use of oregano. Marjoram may be effectively used as a substitute for oregano, giving a more subtle flavor. Often accompanying green beans, mushrooms and chicken as well. Thyme is an exceptional plant for seasoning sauces, soups, stews, bread, stuffing, and many cooked vegetables. Sage, like thyme, is a great addition to sausage and stuffing. Many experienced cooks to focus their meatloaf favorite recipes with this herb. Chicken, pork, lamb and taste best when flavored with rosemary. Add a pinch of potatoes or peas can add a tasty touch to otherwise ordinary dishes. Be careful when preparing foods with dried thyme and rosemary, when dried, these herbs have a pungent taste amazing.
Tarragon enhances many foods, including chicken, fish and lentils. Adding a touch of tarragon to split pea soup is heavenly. Tarragon also makes especially aromatic herbal vinegar. You can prepare tarragon vinegar, placing branches of the herb in a bottle. Pour the vinegar into the bottle, completely covering the branches. Seal the bottle and hold for several weeks. This allows both the tarragon to release their aromas. Savory herb has two varieties: winter and summer. Both have added to salads and poultry stuffing. Bean dishes also benefit from the aroma of this plant. Bay leaves are often added to sauces, stews, and many dishes that require time to simmer. A medium bay leaf may be added to the season in a recipe that serves six. Bay leaves are excellent embellishments for spaghetti sauces, dishes containing chicken or venison, and eggs. Remember to remove bay leaves before serving, bay leaves should not be consumed.
Parsley is a plant widely used, its flavor is subtle enough to add almost any type of food. Cooked vegetables, stews, soups and salads, or often contain this herb. As a side, parsley adds fantastic eye appeal. Cilantro is also known as cilantro or coriander, is a very original flavor. E is often used for Indian cooking, Mexican and Chinese. Some cookbooks themselves to identify this herb Mexican or Chinese parsley. It adds a wonderful glow and sauces and marinades. Chervil, like parsley and cilantro, is often used as a garnish. This herb seasons soups, salads and fish. Cheese and potato salad are also excellent choices for the addition of chervil.
One of the herbs most widely used and well known is the chives. Chives have a delicate onion flavor, make them common to the sour cream and cottage cheese. Sprinkle chives on stews or vegetable soups, especially those containing eggs or dairy products, is divine. This plant is found in many herbal vinegars and jellies. Be careful not to add chives to dishes during boiling, frying or baking. These processes destroy the flavor of natural herbs. Dill is another herb commonly used seasoning sour cream as a dip for vegetables, salads, fish (especially salmon), cold soups and vegetables. The exploits of blasting treat the seeds of this plant. Mint leaves are regularly used to adorn desserts, especially those consisting of chocolate or fruit. Mint has a refreshing taste and added to salads and beverages containing more fruit, tea blends, jellies and sauces. mint jelly or sauce Serve with lamb.
Always remember to purchase herbs in small quantities. Store in airtight containers to prevent the intrusion of insects and decay. Place the containers in a cool, dry and dark. Fresh herbs can be refrigerated. Freezing fresh herbs is a relatively simple process. Gently wipe the grass, dry leaves and remove stems. You can freeze whole or in pieces, packaging in bags or sealed containers. It is a practical method of freezing chopped herbs to be used in soups or stews. Just a clean spoon herbs, chopped in the ice cube tray, cover each cube with water and freeze. You can pop right over the plate and a pot of cooking if necessary. Remember to experiment! You are sure to create blends that compliment many of your favorite recipes!
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