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The Art of Using Herbs As a Flavoring Ingredient

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One key point to consider when looking at a new recipe is the flavoring elements (herbs and spices) are just beginning points. Each creator of a delicious recipe has probably started out with too much or too little of the flavoring elements. Through trial and error the ideal quantities are finalized. However, you as the cook executing the recipe should realize you have the ability to turn up or tone down any flavoring in the recipe.

Great chefs rarely use any measuring devices. They add ingredients by "gut instinct". We amateurs are probably more comfortable with precise ingredient lists as a beginning point. As you create a new dish, taste it often at various points in the cooking process. That should give you hints as to whether you need to add or decrease the amount of seasoning called for according to your own taste palate.

Its seems logical to double the herbs or spices called for in a recipe if you want double the serving but I urge you to use caution. Some herbs, like tarragon or sage are quite potent and doubling their amount in a recipe can sometimes overpower a dish. I usually like to add the original amount called for in the recipe and then through timely tasting slowly add more hers until I reach a point where the recipe tastes satisfactory to my taste palate.

Here is a case in point; a recipe calling for 5 garlic cloves if doubled might be overpowered by 10 garlic cloves. On the reverse side, the addition of just one more garlic clove will probably not have much impact on the final taste of the recipe. In fact when it comes to large numbers of flavorings, at some point you reach flavor saturation. Additional ingredients do not make much difference in the final taste of the prepared food. Conversely, when dealing with small amounts of flavoring doubling the amount called for will dramatically affect the final taste. This is true for recipes that yield a low number of servings like one or two portions.

The bottom line is recipes are formulas for good food but they are just starting points. The quantities called for have been adjusted over time to yield the best results for the chef who prepared the recipe. If you personal taste palate is not partial one of the ingredients that feel free to decrease the amount called for. If you don't like a flavoring ingredient called for feel free to substitute one you prefer. Be daring, try something new. Who knows, you just might stumble on a creation that will become your families new "heirloom recipe" and be passed on through the ages. Not a bad thing!


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