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Cooking spices for too long may result in
too strong flavours.
For long-cooking dishes, such as soups and stews, try adding
your herbs and spices an hour or less before serving. For
best results try crushing the herbs before adding to your
dish.
For shorter cooking dishes try adding dry spices earlier in
cooking. Fresh spices and herbs should be added towards the
end of cooking.
Unless the recipe specifically calls for it, don't use more
than three herbs and spices in any one dish. Some Indian
Recipes are an exception to the rule, as they often calls
for 10 or more different spices in one curry dish. Unless it
is a curry, you are planning of cooking :-)
Try replacing herbs and spices called for in recipes with
something different such as Marjoram instead of Oregano,
Savory instead of Thyme, Cilantro, instead of Parsley, Anise
seed instead of Fennel. Mixing herbs and spices will provide
you with a new art in food preparation by allowing you to
create a variety of exciting seasoned dishes.
I do this all the time! Simply because I am not well
organised in stocking my cupboard, very often I find I don't
have all ingredients I need. Now, I love not having the
ingredients I need, because I can experiment again.
By following these simple tips on using your herbs and
spices, you may just create a recipe that will be one of a
kind and enjoyed by everyone |
