What's hot on Dr Daddy Cooks?
- Scallops and Egg Noodles in Cream-Garlic Sauce
- One-Pan Easy Mac and Cheese
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Improvised Steamer for Plates and Shallow Bowls
- A Sound Knife Set for a Serious Cook
- Cornmeal-Crusted Fried Chicken Livers
- Five-Spice Braised Chicken Wings
- Leg of Lamb Roasted with Potatoes and Garlic
- Crispy Toaster-Oven Frites
- Wok-Grilled Snow Crab

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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