| You are a busy cook - you want good
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| | strainer. This way, you can easily remove
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| tasting, healthy food with minimal
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| | them when the flavor is right.
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| preparation time. The outstanding variety
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| | * Toast seeds such as sesame, cumin, and
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| of herbs and spices readily available
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| | peppercorns in the oven or on top of the
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| today let you enhance the flavor of many
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| | stove. Stir occasionally while toasting.
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| types of cuisine. You can add tremendous
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| | This enhances their aroma and flavor.
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| taste to meats, fruits, and vegetables
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| | * Preserve the flavor of bottled herbs
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| without adding unwanted calories, sugar,
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| | and spices by storing them in a cool, dry
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| and fat. Since most of us use dried
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| | place away from light. Avoid storing in
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| spices in lieu of fresh, it is important
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| | cabinets around moisture or heat, such as
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| to maximize and extract all the flavor
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| | above the stove or dishwasher, or near a
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| possible from what we use. The purpose of
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| | sink or microwave oven. In general, avoid
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| this article is to show six ways to
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| | storing them in the refrigerator. Be sure
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| maximize the flavor of herbs and spices
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| | to check your stock about once a year for
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| used in your recipes.
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| | freshness. Crush some between your
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| * Ground spices quickly release their
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| | fingers or with a spoon - if you can
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| flavor in recipe, while whole spices take
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| | smell little or no aroma, discard and
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| significantly longer. Use whole spices in
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| | purchase fresh. Most whole herbs and
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| recipes that cook for a long time, such
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| | spices will retain their flavor for about
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| as those prepared on the low setting in a
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| | a year, while dried and ground versions
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| crock pot. Ground spices work best in
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| | are better if used within six months.
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| recipes that cook more quickly, because
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| | Shop carefully for herbs and spices - the
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| some will turn bitter after prolonged
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| | quality can vary greatly depending on
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| cooking.
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| | where they were harvested, storage
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| * Avoid adding spices and herbs directly
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| | conditions prior to bottling, and the
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| from the bottle into a steaming pot.
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| | quality of the packaging. Many cheap
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| Moisture and heat will cause loss of
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| | products have odd foreign matter in them
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| flavor, and often causes the remaining
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| | that does not help give the best flavor
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| product to cake and become essentially
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| | to foods.
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| useless for fine cooking. Measure them
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| | Using herbs and spices in cooking helps
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| directly into a spoon or cup and add to
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| | you prepare delicious dishes and meals,
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| your recipe.
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| | while reducing sodium, fat, and sugar.
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| * For added flavor, buy whole spices and
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| | They add zest and flavor to unsalted and
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| seeds and grind them with a tabletop
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| | reduced-fat foods, and help you prepare
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| coffee grinder, or a pepper mill. Freshly
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| | healthy meals that taste great. Try
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| ground herbs and seeds release an extra
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| | substituting herbs and spices called for
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| aroma and flavor - remember how much
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| | in recipes with something different, such
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| better pepper tastes on your salad when
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| | as marjoram in place of oregano, savory
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| it is ground fresh at your table?
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| | instead of thyme, or cilantro in place of
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| * To remove whole herbs or spices during
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| | parsley. Experiment, have fun, and happy
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| or after cooking, tie them in
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| | dining!
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| cheesecloth, or place them in a tea
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