| How Much to Add
1. Use strong, pungent spices in small
amounts. More delicate seasonings can be used in larger amounts.
Remember, herbs are supposed to enhance the flavor, not overpower it.
When trying a new idea, it is safest to
begin with 1/4
teaspoon (except for red pepper which would be
less) to a pint of sauce, soup, or vegetable.....to a pound of meat,
fish
or fowl, or to a dish that serves 4.
If
you aren't following a specific recipe, start with a little herb or
spice; taste to decide whether to add more. It's
fun to experiment!!
2.
A Bouquet Garni:
Combine equal portions of: BAY LEAF,
THYME, PARSLEY, MARJORAM. Tie up in a small square of muslin and drop
into a simmering stew. |
When to Add
Whole Spices
1. Tie herbs and spices in a
cheesecloth, nylon net, muslin bag, or tea ball to make removal quick
and easy.
2. Add whole herbs and spices at the
start of cooking in recipes that will cook for an hour or longer, such
as soups and stews.
3. Seeds used for flavor can be toasted
briefly to bring out the flavor.
Crushed or Ground Herbs and Spices
1. Add about 15 minutes before the end
of the cooking time as flavors in crushed and ground spices are released
quickly.
2. Freshly ground pepper has the most
flavor.
3. For cold products, add the spices
several hours before serving for flavors to develop.
4.
If it's a
steak you are preparing, about one hour ahead, brush with oil, sprinkle
with herbs and refrigerate until needed.
5. If it's hamburgers, meat loaf, or
stuffing, add herb when mixing. |
