Spices and seasonings, other flavorings and additives
Spices and seasonings are indispensable flavors for the food. Here is an overview for guidance on where you can benefit from using them. Herbs are also available dried. But where you have the chance, they are fresh is always preferable. Many herbs can today be bought in small pots, or you can even grow them in the garden, in pots on the balcony or windowsill.
You can dry herbs by adding a layer on a baking sheet lined with baking paper and dry them at approx. 30 C in the oven. Then they must be stored in sealed containers. By drying process, some of the flavors are lost. If it has space in the freezer to keep a minimum storage temperature of -18 C, it is often a better idea to extract the herbs in small portions aluminum foil, putting them in a freezer bag and freezing them at -18 C. Spices and dried herbs enhance the flavor of cooked food.
Of all the flavors are salt without doubt the most important. In addition, get different sauces bottled, extracts, essences, wine, spirits, beer, cider, liqueurs, vinegars and marinades, which also plays an important role when it comes to flavor food.
Frost Herbs retains much of its flavors during freezing. The problem is that the herb, when thawed, is completely splattered. Therefore, the best sprinkled on top of a right in a frozen state or poured into a right. New freezing technology ensures greater that herbs do not splatter together under freezing and thawing. This is because the climate in blast freezer in terms of humidity and the extent of such thawing from the freezer to the cooling temperature can be controlled very precisely.
Especially hard stems from rosemary, sage and thyme have lots of flavors, even in dried shape. Freeze possible stalks down. It is a bunch of sharp, resinous herbs; parsley, thyme, rosemary, bay, sage, savory, celery, there boiling in cooking dishes and release their aromas during long cooking.
Parsley has, besides its aromas, bitter (due to taste) edge that balances the sweetness filled green matters and smack dishes beef and lamb. In addition to use as sprinkles, parsley can be mixed with chopped onions and garlic. It is used, for rubs to rub of chicken or fish: parsley, garlic and lemon, that is glorious as sprinkles for all types of meat and fish. Stems can be put in cooking water for rice, cous - cous and potatoes. There are two kinds of parsley in the deal, the intense parsley and the slightly milder but complex flat-leaf parsley. Parsley takes up more space, both in terms of flavors and texture (appearance) and used excellent for blending in sauces. Broad-leaved parsley has large surface area and used tough in chopped form to linger beyond endless platters of meat, fish and vegetables.
Dill is a good seasoning for many dishes. Dill is used in lean and moderately obese dishes with light meat or fish, sweet stuffed vegetables, mild umami dishes (which is not too strong in strength) and seafood dishes with smoke. Dill dampens the experience of heavy smoke and disrupts, if overdosed. It is best used alone. Should dill in something, it must be a milk dressing. Spices and seasonings enrich food with vitamins and microelements.