For real adventure in food, one need not go to China, Malaysia or Egypt. With a good stock of choice herbs on the pantry shelf, the health cook can transform ordinary foods into exquisite delicacies. Dishes can be prepared that have come to us from far countries and far times and have been translated into the true style of modern Health cooking. Herbs were the first medicine of man and they are more practiced today. They give hint of luscious feasts and dishes redolent of aromatic fragrances and this is their real function. They are true vegetable substances with pungent quality and very definitely, belong in nutritional cooking.
Few kitchens rely upon the old fashioned herb garden although fresh herbs are far more chosen than dried. If we do not have space for small kitchen herb garden then stock up pantry with a wide variety of dried herbs.
An abundance of herbs for your kitchen shelf does not mean that large quantities should be used in preparation of foods. Herbs should be used very cautiously. The hint of delicate flavor is much better than a blatant combination of strong, predominant flavor. The finest herb cooking is that in which the herbs used remain a mystery. If the flavor is so strong and distinct 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 pronounced tarragon flavor, where dill is used. It is not supposed to be subtle, but a good rule for the experimenter is to use extreme caution to avoid over-flavoring.
Nothing can be more unpleasant or confusing to the taste than the improper or unwise use of herbs and spices. Certain food has marked affinities for particular herbs and spices that lift them out of realm of amateur cooking. But use of those same favoring plants in other food could be clash of temperament that screams with indignation. The proper combination of herbs, seeds and spices will be the most valuable guide in learning the magic touch of the finest gourmet cooking. This is the master chef's secret key to the art of delicious food.
Few caution areas in using Herbs:
Average Quantities: The warning to use herbs sparingly must be emphasized. Always remember that herbs are an accent of fined charm. It is not always wise to follow exactly what recipes calling for herbs. The exact proportion depends on the strength of herbs. When we buy a new container of dried herbs, they are supposedly in full strength. The longer we keep them out on the shelf they become weak day after day. A good guide, although one to be used with discretion, is to use about ½ teaspoon of dried herbs in a dish designed to serve 8 people, decreasing or increasing according to the number of desired servings.
To prevent Herb Specks in Food: Flecks of herbs can be very alternative in some dishes and undesirable in others. If you want to have the finished dish clear, use the herb packet. (i.e. tie required herbs in a bit of cloth) This packet can be removed before serving.
To Use in Uncooked Food: Herbs should be placed in liquid long in advance. It is sometimes best to let them stand overnight to obtain the full release of flavor. This is particularly true of fresh or canned vegetable juices.
To Use in Cooked Food: Herbs should be added only during the last hour of cooking unless the recipe calls for other treatment.
Moistening Herbs: If herbs are to "kiss" the dish - that is, to be used for only a short time in preparation - they should be pre-moistened. Do this by allowing them to stand for three fourths of an hour slightly moistened by water, a little oil, or a drop of milk. The herbs must not float in liquid, but simply be dampened. If the time is short, the same effect of quicker flavor-releasing may be obtained by tying the herbs in a packet and dipping for a few seconds into boiling hot water and then into ice-cold water.
Note: It is not desirable to have a large variety of herbs on pantry shelf, do not buy them in large quantities. They don't improve with age like wine bottle. They should be kept in small, air-tight container. Do not expose them to air any longer than necessary. They should be opened only at the moment of using, and then immediately closed tightly. If we open them & they do not send out a fresh aroma, they should be discarded and replaced with fresh herbs.
To nourish our body and to achieve good healthy food for better lifestyle. To refer to multiple discussion regarding the kitchen tools and gadgets, please visit http://www.akgventures.com/blog
-D Mistry
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