Did you know that the
proper use of good spices and seasoning can enhance the flavor of the dishes
you make at home without adding unnecessary fat, sugar, sat, or tons of
calories? So tickle your taste buds with spices and herbs that lend a savory
taste, sensational colors, and irresistible aroma to every day meals. To get
the most of your seasonings,
be sure to following these tips:
You might ruin a dish by
overwhelming it with too many seasonings. As a general rule, two extremely
strong herbs should never be used together. Instead, you can season with one
strong spice and another milder flavor for a complementary effect.
Add dried herbs early in
the cooking process. Fresh herbs are typically addedtowards the end for optimum
flavor.
If you are serving cold
dishes, add spices and herbs several hours before you serve them. This will
allow the flavors to beautifully blend together.
If you are using fresh
leaves, make sure to chop them very finely. Your aim should be to expose more
surface cuts to allow your dish to absorb more of the flavors of the herb.
Dry spices and herbs are
usually stronger in terms of flavor compared to fresh herbs. Use this simple
guide: ¼ tsp. powder = ¾ tsp. dried = 2 tsps.fresh.
If the recipe calls for
powered herbs and you only have dried herbs, don’t worry—you can use a basic
mortar and pestle to powder the dry herbs.
If you want to double a
recipe, there is no need to double the herbs. Try using just 50% more and taste
as you go along so you can adjust as necessary.
You should also store your
seasonings properly to ensure that they don’t lose their flavor. Dried spices
and herbs are best kept in a cool, dark, and dry, place. Try not to store them
next to the stove. Though this is the most convenient position for cooking,
it’s not the optimal location because the heat and moisture in that area may
destroy flavor. Also make sure to put dry spices and herbs in tightly covered
containers.
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