Category Archives: Flavor Blending

How to Use Herbs and Spices

Angel Lior via FreeImages.com

Angel Lior via FreeImages.com

My memories of Thanksgiving, which happens in the U.S. next week, are infused with the scent of herbs and spices, expertly used by my grandmother. The use of herbs (such as oregano, thyme and marjoram) and spices (such as ginger, paprika and chile) is a very common technique cooks depend on to expand upon the taste, flavor and afterthought of a dish. In this post, I provide a few suggestions on how to best use herbs and spices when preparing meals and following a recipe. These may help you create unique and tasty meals with your Thanksgiving leftovers.

Substituting Dried Herbs for Fresh Herbs

Since dried herbs possess a stronger flavor than fresh leaf herbs, you will need to adjust your habits when adding dried herbs to a recipe that calls for fresh herbs. Simply substitute 1/3 of the amount to adjust the strength in taste. You don’t want your final results to carry an overpowering favor. Also, there are some dishes that just require fresh — those whose main ingredient is an herb just don’t taste right when made with dried herbs.
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Your Perfect Pie by Carma Spence

Cookery Press

Cookery Press is a branch of Carma’s Cookery and imprint of DragonWyze Publishing that publishes cookbooks and ebooks. Current Book Titles   Current Ebook Titles A Passion for Pumpkins Titles under development A Baker’s Dozen: 13 Recipes and the Memories that Made Them A Passion for Pumpkins, 2nd Edition Bonkers for Bundtcakes, 2nd Edition A […]

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