I used to think that when I cook, I should
add all the herbs listed in the recipe at the beginning of cooking, and
that it didn’t matter what kind of herb it was. However, after learning
this tip, my food improved in both taste and appearance. I learned that
herbs with hard stems and/or strong flavors, such as thyme, rosemary,
sage, marjoram, and fresh oregano, should be added at the beginning of
cooking to ensure maximum flavor, knowing that they will maintain their
shape and freshness. In contrast, delicate herbs like cilantro, basil,
chives, parsley, tarragon, and dill should be added at the end of
cooking to retain their color and fresh flavor.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
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