Guide Lines For Using Herbs and Spices
Here are some guidelines to help you elevate your cooking with herbs and spices.
- When first experimenting, take it easy and use a light hand. You can always add more, but you can’t take them out.
- Use just enough to heighten natural food flavors.
- Start with 1/2 tsp of dried herbs to four servings; to one pound of meat, poultry or fish; to two cups of sauce, vegetables or soup.
- When you measure dried herbs, crush in the palm of your hand before adding will give you deeper flavor.
- If you are going to substitute fresh herbs for dried use three to four more times in fresh herbs.
- Add herbs at the same time as salt and pepper to meats, vegetables, sauces and soups.
- In long cooking foods, such as stews, add herbs during the last half hour of cooking time.
- Add herbs to juices or cold sauces well ahead of time and let stand overnight in order to develop the deepest flavor possible.