Boost the fla­vor of dried herbs

First For Women - - Insight -

As much as you en­joy the con­ve­nience of sprin­kling dried herbs into a soup or casse­role when you don’t have fresh on hand, you’ve no­ticed that their fla­vors barely come through in the fi­nal dish. Next time, try sautéing the dried herbs in a tea­spoon or two of oil or but­ter be­fore us­ing them in a recipe. The direct heat will re­lease the herbs’ fra­grant es­sen­tial oils, mak­ing their fla­vors more pro­nounced.

Jennifer Es­pos­ito

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