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When to Add Fresh Herbs and Dried Herbs to Dishes

December 20, 2009 By Leave a Comment

I love the tips from America’s Test Kitchen. I always learn something new when I watch their show or get their magazines and cookbooks.

I tried this out recently with great success. Dried herbs and spices are added earlier in the cooking process. Fresh herbs are added near the very end, minutes away from being done. Why? When fresh herbs are added too soon in the cooking process, they wilt, fall apart, and the taste virtually disappears. Dried herbs are much firmer, absorb the liquids, and can take the extended heat.

Try this out. The next time you make a tomato sauce based dish, add strips of fresh basil to the very end of the cooking process. The flavor will be full and delicious.

For more info on America’s Test Kitchen, check out these items:

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About Mark Jala

I have found there is power in food and the cooking of it. As a self avowed "foodie" I enjoy food and the great feeling in brings when I make a special dish. I am the founder of several culinary related websites where I try to put forward the idea that food and cooking can be fun and adventurous. I am excited about my latest project, the "Home Cooking Academy", which opened to the public on December 15, 2011. The academy offers online cooking classes that teaches busy people how to consistently make delicious, attractive, and aromatic meals. Whether it's breakfast, lunch, dinner, appetizers, or desserts, the academy offers a unique insight into cooking and food enjoyment.

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