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Informative Articles

3 Methods For Perfectly Melted Chocolate
Melting chocolate for baking is an exacting task, if not done perfectly you can end up with a burned or grainy mess and ruin whatever you are baking. Below are 3 methods for melting chocolate, each can be successful in it's own way and you need only...

Cookin With Fresh Herbs
Cooking With Fresh Herbs By Mary Hanna Copyright 2005 Herbs are fun and easy to grow. When harvested they make even the simplest meal seem like a gourmet delight. By using herbs in your cooking you can easily change the flavors of your recipes...

Hot And Spicy - Is That What Thai Food All About?
Of course not. But, for better or worse, Thai cuisine cannot losen its association with that hot and spicy taste of chilies. People tend to overlook the many other herbs and spices that combine to give Thai food its range of delicacy. It is the very...

Once-A-Month Cooking
Once-A-Month Cooking By Christine Abela oamc@geckogully.com Every evening, all around the world, the same dilemma faces many homemakers. What can be prepared for tonight's dinner with a minimum of fuss that will be filling and nutritious? ...

What's the Thick on Roux? Thickening Soups and Sauces
Soups and sauces can be thickened in a variety of ways. A sauce must the thick enough to cling to the food, but not so thick it stands up on its own. Starches are by far the most common thickening agent. Cornstarch, arrowroot, waxy maize and the...

 
How to Use Herbs in Your Meals

It's no wonder that herbs are so widely valued as culinary additions. Their pungent fragrances and often beautiful appearance adds both orally and visually to any meal.

Moreover, the flavor of each herb is very unique, adding a particular character to each dish you cook up. Whether dried or fresh, herbs add a wonderful dimension to cooking.

Plainer dishes really benefit from the depth of flavor that herbs add. Combining several herbs in one dish impart extra sophistication for discerning palettes.

How you use herbs in your food is limited only by your creativity and experimental nature in the kitchen. Moreover, if you grow your own herbs you will never have to run to the market at the last minute because you've forgotten to buy dill or oregano.

You'll have the freshest ingredients right at your disposal whenever you need them. Growing your own herbs is cheaper than buying them, and they taste so much better when they're right off the plant.

Adding herbs to a dish while it is being cooked will result in the flavor becoming more deeply ingrained in the food. It's the same principle as with herbal infusions: heat releases the character of the herb. If you want to really get the herbal aroma and taste into your meal, add the herb early on in the cooking process.

You can even create a bouquet garni by tying up a bunch of herbs into a piece of cheesecloth; drop it into soups and stews and remove the whole bundle from the pot when you're about to serve. If you just want a hint of the flavor, on the other hand, sprinkle on fresh ground dried herbs or scatter chopped fresh herbs on after your cooking is done.

For example, you could add chopped chives to a baked potato, parsley to a plate of chicken and rice, or cayenne pepper to a dish or chili. Remember, though, that dried herbs are more concentrated and pungent than fresh herbs. If you choose to use dried herbs, use about a quarter less than you would if you were using fresh.

About the Author
If you're interested in herbs and how they can revitalize your life, learn how to harness their power, and how to grow then in your own garden, check out my website http://www.amazing-secrets-of-herbs.com for more information.

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