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.
The author is a big fan of cooking recipes. Visit the following website for more info about health and cooking recipes.
http://www.101cookingrecipes.com
http://www.desserts-recipes.com
http://www.herbs-spices-recipes.com
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