A Taste for Herbs by Sue Goetz

Author:Sue Goetz
Language: eng
Format: epub
Publisher: St. Lynn's Press
Published: 2019-05-06T04:00:00+00:00

RECIPE NOTES

• Measuring for dried or fresh herbs: When a recipe calls for dried herbs and you’d like to use fresh, triple the measure. (Example: If a recipe calls for 1 teaspoon of dried basil, use 3 teaspoons of fresh.)

• Measuring for other ingredients: For dry ingredients use a dry measuring cup. For liquids use a glass liquid measuring cup; place it on a flat work surface and pour in the ingredient to the specified line of measure.

• Washing fresh herbs: Gently rinse fresh herbs and spin or pat dry just before using in a recipe. When cleaning, you do not want to break fresh plants too much or wash the flavor down the drain.

• Allowing time for flavors to blend: In most uncooked foods, like fruit recipes and salad dressings, the herb flavors need to marry; add them and allow time for the mix to set before serving.

• Going easy on herb combinations: If you are experimenting with a new dish using herbs, don’t combine too many at once. Allow each individual herb to make a statement.

• Eliminating salt from your diet? Remove the salt from the recipe and add more of the herb used in the dish to pump up the flavor, minus the salt. A good starting point is to add another ¼ of the original measure of herb. Then add more herb to taste.

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