Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [30]
For the droves of moms and career-driven women out there, herbs and spices are your best friend. They will help you create a great-tasting, healthy meal with little preparation required . . . in no thyme. (Wink, wink)
GET SPICY
Not all herbs and spices are created equal. While some are ground up into a powder, others are worked into the dish like they were just plucked from the plant. With that said, each one comes with a different set of rules.
Follow these simple guidelines to ensure you get the most from your seasoning of choice:
STORAGE: To help preserve the flavor of herbs and spices, store in a cool, dry place away from sunlight. Do not store them above the stove or dishwasher, where they may come in contact with increased levels of moisture and heat.
MOISTURE AND HEAT: Avoid adding spices and herbs directly from the jar into a steaming pot, pan, or skillet. Moisture and heat will take away from the flavor, and can cause the remaining product to cake. Measure into a spoon or a cup away from heat before adding to your recipe to retain optimal flavor and consistency.
GROUND SPICES: These guys, such as cayenne pepper and saffron, release their flavor quickly so they are best used in quick-fix recipes. If they cook along with the food for a while, they have a bad habit of turning bitter.
SEEDS: Toast seeds—sesame, cumin, and peppercorns—in the oven or on the stove, prior to serving. This enhances their natural aroma and flavor. When toasting on the stove, stir occasionally.
DRIED HERBS: There’s a little trick to getting the most bang from your dried herbs: Brush the leaves with your fingers to release volatile oils and increase the flavor. Try it! Dried whole spices and herbs, such as bay leaves and whole allspice, release flavor more slowly than ground or crumbled. So, they are best used in dishes that require longer durations to simmer like soups and stews.
FRESH HERBS: The more delicate herbs, such as basil, chives, parsley and cilantro, should be added toward the end of the cooking cycle to preserve their fresh flavor. For best results, sprinkle a dash of seasoning a minute or two before the dish is ready, or when the food is served. When substituting fresh herbs in a recipe, use three times as much as you would a dried herb. They shrink when cooked.
LESS DELICATE HERBS: I make it sound like herbs have feelings, but hopefully, you get my drift. Add less delicate herbs, such as oregano, rosemary, tarragon, and thyme, during the final twenty minutes of preparation.
THE SKINNY: HOW TO WASH FRESH HERBS
WASH HERBS WHEN YOU ARE READY TO USE THEM. JUST RINSE A SMALL HANDFUL UNDER COOL, RUNNING WATER. SHAKE OFF MOISTURE OR DRY IN A SALAD SPINNER. PAT DRY WITH CLEAN PAPER TOWELS. IF WASHING A LARGE AMOUNT AT ONCE, PLACE IN A CLEAN SINK OR BOWL FILLED WITH COLD WATER AND SWISH AROUND LIKE A HULA HOOP. LATHER, RINSE, AND REPEAT IN ANOTHER BOWL OF CLEAN WATER.
The Herb + Spices Chart O’Fun
There are hundreds of delicious herbs and spices out there, but I’ve decided to narrow it down for you. The ones listed below not only add natural flavor, they also deliver a dose of heart protecting, cancer-preventing, bacteria-fending healthy benefits. This nifty chart outlines which herbs and spices work best with what dishes. Copy and display on your fridge as a cooking tool.
BEST PAIRINGS BEST RESULTS
Basil The ultimate pairing for Italian dishes, basil adds a special touch to tomatoes, onions, garlic, and olives. It is an ideal seasoning for pasta sauce, fresh pesto, salads, gazpacho, eggplant, and zucchini. Fresh basil. You won’t obtain full flavor from dried basil.