The use of herbs and spices

For a true food adventure, you don’t have to go to China, Malaysia or Egypt. With a good stock of select herbs on the pantry shelf, the healthy cook can transform ordinary foods into exquisite delicacies. Dishes that have come down to us from distant countries and distant times can be prepared and have been translated into the true style of modern healthy cooking. Herbs were man’s first medicine and are widely practiced today. They give clues to delicious feasts and dishes smelling of aromatic fragrances and this is their true function. They are true plant substances with a pungent quality and ultimately belong in the nutritious kitchen.

Few kitchens rely on the old-fashioned herb garden, although fresh herbs are chosen much more than dried ones. If we don’t have room for a small kitchen herb garden, stock your pantry with a wide variety of dried herbs.

An abundance of herbs for your kitchen shelf does not mean large quantities should be used in food preparation. Herbs should be used with great caution. The touch of delicate flavor is much better than a brazen combination of strong and predominant flavor. The best herb cuisine is one in which the herbs used remain a mystery. If the flavor is so strong and distinctive that it can be detected instantly. And the dish is not a success. Of course, there are several exceptions to this rule; Special egg and chicken dishes require a pronounced taste of tarragon, where dill is used. It’s not supposed to be subtle, but a good rule of thumb for the experimenter is to be very careful to avoid over-flavoring.

Nothing can be more unpleasant or confusing to taste than the inappropriate or improper use of herbs and spices. Certain foods have strong affinities for particular herbs and spices that lift them out of the realm of amateur cooking. But using those same flattering plants in other foods could be a clash of tempers that screams indignant. The right combination of herbs, seeds and spices will be the most valuable guide to learn the magic touch of the best gourmet cuisine. This is the master chef’s secret key to the art of delicious food.

Some areas of caution in the use of herbs:

Average amounts: The warning to use herbs sparingly must be emphasized. Always remember that herbs are an accent of finished charm. It is not always advisable to follow recipes that call for herbs exactly. The exact ratio depends on the strength of the herbs. When we buy a new container of dried herbs, they are supposedly at their best. The longer we keep them on the shelf, they get weaker day after day. A good guide, though to use with discretion, is to use about ½ teaspoon of dried herbs in a dish designed to serve 8 people, decreasing or increasing depending on the number of servings desired.

To prevent herbal stains on food: Herb specks can be very alternative in some dishes and undesirable in others. If you want the finished dish to be clear, use the herb pack. (ie tie the required herbs in a piece of cloth) This bundle can be removed before serving.

To use in raw foods: Herbs must be placed in liquid well in advance. Sometimes it’s best to let them sit overnight to get the full flavor release. This is particularly true of fresh or canned vegetable juices.

To use in cooked foods: Herbs should be added only during the last hour of cooking, unless the recipe calls for another treatment.

Moisturizing herbs: If the herbs are going to “kiss” the dish, that is, if they are going to be used for a short time in the preparation, they must be moistened beforehand. Do it by letting them rest for three quarters of an hour slightly moistened with water, a little oil or a drop of milk. Herbs should not float in liquid, but simply be moistened. If time is short, the same faster flavor release effect can be obtained by tying the herbs in a bundle and immersing them for a few seconds in boiling water and then in ice water.

Note: It is not desirable to have a wide variety of herbs on the pantry shelf, do not buy them in large quantities. They don’t get better with age like a bottle of wine. They should be kept in a small, airtight container. Do not expose them to air longer than necessary. They should be opened only at the time of use and then immediately closed tightly. If we open them and they do not give off a fresh aroma, they should be discarded and replaced with fresh herbs.

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