Cooking with Herbs

Cooking with herbs
Herbs should never overpower a dish but just add subtle flavour. Use sparingly and let the flavour develop so that you can increase the amount later. Two tablespoons of fresh herbs is equivalent to one teaspoon of dried herbs.
Not all herbs go together. Combine herbs according to how their tastes harmonise or complement one another.
Only use fresh, unblemished herb leaves and make sure all your other ingredients are fresh as well because herbs don’t redeem a dish that uses tired ingredients.

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