What's hot on Dr Daddy Cooks?
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Scallops and Egg Noodles in Cream-Garlic Sauce
- Cornmeal-Crusted Fried Chicken Livers
- Crispy Toaster-Oven Frites
- Cabbage Rolls (Golumpki)
- A Sound Knife Set for a Serious Cook
- Improvised Steamer for Plates and Shallow Bowls
- Eggs Bubba I
- Leg of Lamb Roasted with Potatoes and Garlic
- Baked Flounder and Rice

Monday, December 18, 2017
Hint: Double Dose Some Herbs
When using herbs in a dish, it's often not clear when they should be added. I find that most herbs are fine to add at the beginning, such as black pepper or dry thyme, some in the middle to bloom them in hot oil, but that some, such as fresh basil, should be added last and not cooked at all. Some benefit from a double dose, added at first but then given a second addition to refresh the flavor shortly before serving. I include dry thyme and dry tarragon among those that respond well to double dosing. This is akin to 'cold hopping' in brewing where an addition of new hops is made to the cold wort before fermenting and aging.
Labels:
herbs and spices,
hint
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