How To Use Dried Herbs & Spices Recipe
Yield: 1 TextfileRecipe by luhu.jp
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Directions:
Dried herbs and spices are usually 3 to 4 times stronger than their fresh
counterparts because they have been concentrated. If the recipe calls for a
fresh herb or spice, you can usually use 1/3 to 1/4 as much of the dried
and be safe. However, the strength of dried berbs and spices depends
greatly on the conditions under which they have been stored and how old
they are. Strength deteriorates with the type of herb, storage time,
temperature and exposure to moisture or light. Some herbs, such as mint or
basil, lose their flavor more rapidly then others when dried. It may take
nearly an equal volume of some dried herbs to replace the amount of fresh
called for in a recipe.
The safest way to use dried herbs and spices is to start with a small
amount, taste, and add more if the flavor isnt quite strong enough. Use
herbs and spices sparingly. Their influence should be subtle.
Ground spices should be added about 15 minutes before the end of the
cooking period. Whole spices placed in a cheesecloth bag for easy removal
can be added at the beginning of cooking so the long simmering will extract
the full flavor and aroma. Whole or leaf herbs should be crumbled finely
just before adding to release the flavor. Flavoring seeds may be slightly
roasted before using to bring out their fullest flavor.
Many herbs and spices may be combined for seasoning. The popular blend,
FINES HERBES, is equal parts chives, chervil, tarragon or rosemary, and
parsley. It is used to season meats, casseroles, fish, salads or egg
dishes. Another frequent blend, BOUQUET GARNI, is made up of thyme, bay
leaf, parsley and celery leaves tied in a cheesecloth bag and used to
season soup stock, soups or stews. Other combinations frequently thought of
as one spice or herb, such as curry powder or chili powder, are really a
blend of a number of different seasonings. ** How To Dry Foods by Deanna
DeLong HPBooks, California 1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
counterparts because they have been concentrated. If the recipe calls for a
fresh herb or spice, you can usually use 1/3 to 1/4 as much of the dried
and be safe. However, the strength of dried berbs and spices depends
greatly on the conditions under which they have been stored and how old
they are. Strength deteriorates with the type of herb, storage time,
temperature and exposure to moisture or light. Some herbs, such as mint or
basil, lose their flavor more rapidly then others when dried. It may take
nearly an equal volume of some dried herbs to replace the amount of fresh
called for in a recipe.
The safest way to use dried herbs and spices is to start with a small
amount, taste, and add more if the flavor isnt quite strong enough. Use
herbs and spices sparingly. Their influence should be subtle.
Ground spices should be added about 15 minutes before the end of the
cooking period. Whole spices placed in a cheesecloth bag for easy removal
can be added at the beginning of cooking so the long simmering will extract
the full flavor and aroma. Whole or leaf herbs should be crumbled finely
just before adding to release the flavor. Flavoring seeds may be slightly
roasted before using to bring out their fullest flavor.
Many herbs and spices may be combined for seasoning. The popular blend,
FINES HERBES, is equal parts chives, chervil, tarragon or rosemary, and
parsley. It is used to season meats, casseroles, fish, salads or egg
dishes. Another frequent blend, BOUQUET GARNI, is made up of thyme, bay
leaf, parsley and celery leaves tied in a cheesecloth bag and used to
season soup stock, soups or stews. Other combinations frequently thought of
as one spice or herb, such as curry powder or chili powder, are really a
blend of a number of different seasonings. ** How To Dry Foods by Deanna
DeLong HPBooks, California 1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp