Friday, June 3, 2011

Cooking with Dried Herbs

Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used. When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor. Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor. A good rule of thumb is to substitute 1 teaspoon of crumbled, or 1/4 teaspoon powdered, dried herbs for each tablespoon of fresh herbs called for.

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