- 1). Add herbs and spices to soups, stews and sauces close the the beginning of the cooking process, if you are frying ingredients. For dishes that don't include hearty ingredients -- such as meat and vegetables -- lightly flavor the dish with salt and pepper when creating the rue. If not using rue, flavor with fresh herbs and spices after the wet ingredients have been added.
- 2). When making hardy stews, also add garlic and onions -- which are not only flavorful independently -- but they add a kick to the ingredients around them. This is also a good time to add salt and pepper.
- 3). Check the flavoring of the dish by sampling it with a spoon. You may decide to add more salt, pepper or sugar at this point. Sugar is particularly useful when flavoring tomato-based dishes because the sweetness goes well with the acid.
- 1). Marinate meat with flavors that correspond with its richness. For example, use bold flavors -- such as peppercorns and strong dried herbs, such as rosemary -- for red meat.
- 2). Flavor chicken with sauces, such as black bean sauce or honey mustard. Herbs and spices don't incorporate as well with chicken when marinating, unless you apply it to the skin of a whole chicken and allow the juices to incorporate when slowly cooking.
- 3). Create a deep and rich rub for your pork. Barbecue sauce mixed with herbs and spices provide bold flavors to ribs and chops.
- 4). Put the meat into a zip-lock bag or casserole dish and leave it in the fridge overnight. This not only adds flavor to the dish, it also makes the meat tender.
Soups, Stews and Sauces
Meat
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