For a true food adventure, you don’t need to go to China, Malaysia or Egypt. With a good supply of choice herbs on the pantry shelf, the healthy cook can transform ordinary foods into exquisite delicacies. Dishes that have come down to us from distant countries and distant times can be prepared and translated into the true style of modern healthy cooking. Herbs were man’s first medicine and are more widely practiced today. They give hints of delicious feasts and dishes smelling of aromatic fragrances and this is their true function. They are true vegetable substances with a spicy quality and definitely belong to nutritious cooking.
Few kitchens swear by the old-fashioned herb garden, though fresh herbs are chosen far more than dried. If you don’t have room for a small kitchen herb garden, stock your pantry with a wide variety of dried herbs.
An abundance of herbs for your kitchen shelf doesn’t mean large amounts should be used in food preparation. Herbs should be used with great caution. The touch of delicate flavor is much better than a cheeky combination of strong and predominant flavor. The best herb cooking is one in which the herbs used remain a mystery. If the flavor is so strong and distinctive that it can be detected instantly. And the dish is not a success. Of course, there are several exceptions to this rule; Special egg and chicken dishes require a pronounced tarragon flavor, where dill is used. It’s not supposed to be subtle, but a good rule of thumb for the experimenter is to be very careful to avoid over-flavoring.
Nothing can be more unpleasant or confusing to the taste than the inappropriate or improper use of herbs and spices. Certain foods have marked affinities for particular herbs and spices that elevate them outside the realm of amateur cooking. But using those same flattering plants in other foods could be a temperamental shock that screams in outrage. The right combination of herbs, seeds and spices will be the most valuable guide to learn the magic touch of the best gourmet cooking. This is the master chef’s secret key to the art of delicious food.
Some areas of caution in the use of herbs:
Average amounts: The warning to use herbs sparingly should be emphasized. Always remember that herbs are a finished charm accent. It is not always advisable to follow recipes that call for herbs exactly. The exact ratio depends on the strength of the herbs. When we buy a new container of dried herbs, they are supposedly at their best. The longer we keep them on the shelf, they get weaker day after day. A good guideline, though to be used sparingly, is to use about ½ teaspoon of dried herbs in a dish designed to serve 8 people, decreasing or increasing depending on the number of servings desired.
To prevent herb stains on food: Herb specks can be too alternative in some dishes and undesirable in others. If you want the finished dish to be clear, use the herbal pack. (ie tie the required herbs in a piece of cloth) This bundle can be removed before serving.
For use in raw foods: Herbs must be placed in liquid well in advance. Sometimes it’s best to let them sit overnight to get the full flavor release. This is particularly true of fresh or canned vegetable juices.
To use on cooked foods: Herbs should be added only during the last hour of cooking, unless the recipe calls for another treatment.
Moisturizing herbs: If the herbs are going to “kiss” the dish, that is, if they are to be used for a short period of time in the preparation, they must be moistened beforehand. Do it by letting them rest for three quarters of an hour slightly moistened with water, a little oil or a drop of milk. The herbs should not float in liquid, but just get wet. If time is short, the same faster flavor release effect can be obtained by tying the herbs in a bundle and immersing them for a few seconds in boiling water, then in ice water.
Note: It is undesirable to have a large assortment of herbs on the pantry shelf, do not buy them in large quantities. They don’t get better with age like a bottle of wine. They should be kept in a small, airtight container. Do not expose them to air for longer than necessary. They should be opened only at the time of use, and then immediately closed tightly. If we open them and they don’t give off a fresh scent, they should be discarded and replaced with fresh herbs.