When first experimenting, easy does it! Use just enough herb to heighten natural food flavors. One strongly seasoned dish per meal is generally a good rule of thumb. Following is a list of guides for your everyday cooking needs: - Start with 1/4 tsp dried herbs to four servings, or to one pound of meat, poultry, or fish, or to 2 cups sauce or vegetables. - If substituting fresh herbs for dried, use 3-4 times as much fresh herbs. - Measure dried herbs; then crush them in the palm of your hand before adding - this helps hasten the flavor release. - Add herbs at the same time as salt and pepper to meats, vegetables, and sauces. - In long-cooking foods, such as stews, add herbs during last half hour of cooking. - Add herbs to juices or cold sauces ahead of time - let stand overnight if possible. - Many herbs are compatible, so don't hesitate to use several herbs together. - A rich spicy ginger cake that will last for weeks in a cake tin, if you are able to resist it for that long. - Try some of these ideas for herbs, then experiment on your own and taste the delicious difference that herbs make. - Basil is a natural for tomato and potato dishes. Try 1/4 tsp for each cup of tomato juice for a quick appetizer. - When making potato salad, cook potatoes with a bay leaf and some onion. - Sprinkle caraway seed over coleslaw. - Add a dash of chili powder to corn. - Chives are great in cottage and cream cheeses, and also in scrambled eggs. - Add curry powder to deviled eggs. - Oregano gives character to meat loaf, stew, chili, and tomato mixtures. - Spark seafood and chicken dishes with tarragon. Also gives tang to tartar sauce. - Thyme is popular for soups and chowders. - Sage is best liked with pork and in stuffings for turkey and chicken. |
