Using Herbs

Want to spice up your cooking?? Herbs can do the trick. Using herbs can dress up the taste of many if not all recipes.

We all know the taste of melt in your mouth. Often this taste is helped out by herbs being blended into a delicious flavoring. Herbs and spices are there to add flavor to the dish and not mask the flavor that is naturally present. There are herbs that do not go together well so be careful not to add too many different herbs together, the flavor may be a bit overpowering.

Fresh herbs provide about 3 times more flavor than dried herbs. It will take less time for the flavor to transfer into the dish. Fresh herbs can be added as garnishment as well. Dry herbs require more time to release the flavor, dry herbs must be added to the dish early. Dried herbs and spices are best spooned into the pot as the dish cooks instead of shaking directly from the container.

One of the hardest parts of using herbs and spices is how much to use. Use to little an the dish can lack the rich flavor. Use too much can overpower the dish. One way to decide on flavor is to add 1/4 teaspoon per 4 servings, pound of meat, or pint of sauce or soup. Garlic and cayenne powder that offers power you may want to cut the amount down to 1/8 teaspoon. To adjust flavor add just a bit more until you reach just the right amount.

Herbs To Use With Meat

These lists come from herbinfosite.com. Visit the website for further information.

• Chicken/Veal: Bay leaves, chives, dill, garlic, onion, oregano, parsley, rosemary, sage savory, tarragon, thyme.
• Lamb: Basil, garlic, marjoram, mint, onion, oregano, rosemary, savory, thyme, tarragon.
• Pork: Basil, bay leaves, dill, garlic, lemon verbena, marjoram, onion, oregano, rosemary, sage, savory, tarragon, thyme.
• Beef: Basil, bay leaf, chives, garlic, onion, marjoram, oregano, rosemary, tarragon, thyme.

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