A Dozen Ways:
Spicing It Up
Herbs and spices can be the most versatile tools you have to boost a dish’s appeal – Joan Lang
When it comes to herbs and spices, how you treat them is just as important as what you use. Dried herbs, for instance, have a much different flavor and functionality than fresh ones — the latter being more likely to be added at the end of the cooking process in order to retain their flavor and color, while the dried kind are usually in the recipe from the get-go. And there are plenty of other ways to manipulate herbs and spices for different effects: blooming them in oil, toasting them, infusing them into liquids. Herbs and spices can be dusted or rubbed onto the surface of foods, or emulsified throughout them. Read on to get more ideas for optimizing the flavor and functionality of spices and herbs.
Source: Flavor Trends
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
President, International Food Wine & Travel Writers Association
Blogs: Where and What in the World & Success with Writing
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
