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Herb Tips
By | May 3, 2009
Best Way To Wash Leafy Herbs:
To wash a bunch of parsley (or any leafy tender herb), hold the stems and dunk the bunch repeatedly in a bowl of cold water, letting the grit settle. Lift it out and shake dry over the sink. Pat off excess moisture with paper towels.
Cooking with Dried Herbs
Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used. When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor. A good rule of thumb is to substitute 1 teaspoon of crumbled, or 1/4 teaspoon powdered, dried herbs for each tablespoon of fresh herbs called for.
Cooking with Fresh Herbs
When using fresh herbs in cold dishes, they should be at room temperature. When preparing a dish that requires a lengthy cooking period, you can use a small, tied bunch of fresh herb sprigs. This bundle is generally known as a bouquet garni and customarily contains parsley, bay leaf, and thyme. Herbal combinations can also be minced and added to a meal immediately upon completion of cooking, and as a garnish before serving. This French practice is referred to as fines herbes. It contains chopped fresh chervil, parsley, tarragon, and chives. This blend is good on mild flavored cuisine like salads, scrambled eggs, and dishes containing poultry and fish.
There are no hard and fast rules when cooking with fresh herbs. Start to experiment using small amounts to see what you like.
Topics: Tips, Tricks & Terms |
