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HOW TO USE GARLIC AND HERBS

10/17/2015

 

GARLIC 

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GARLIC IS VERY IMPORTANT IN ITALIAN COOKING. YOU WILL FIND IT IN MANY RECIPES, BUT IT MUST BE USED PROPERLY.
THERE ARE MANY WAYS GARLIC CAN BE USED:
WHOLE WITH THE SKIN: USED MOSTLY WHEN THE GARLIC HAS TO COOK A LOT AND YOU DO NOT WANT FOR IT TO BURN OR MELT IN THE FOOD, YOU CAN TAKE IT OUT AT ANY GIVEN TIME.
WHOLE WITHOUT THE SKIN: EASY TO TAKE OUT OF THE FOOD AND IT GIVES IT FLAVOR BUT IT’S NOT TOO OVERPOWERING.
CHOPPED: IT GIVES A LOT OF FLAVOR, YOU MUST BE VERY CAREFUL NOT TO BURN IT.
SLICED: IT GIVES A LOT OF FLAVOR, YOU MUST BE VERY CAREFUL NOT TO BURN IT.
GARLIC IS BEST WHEN USED FRESH: NOT DRYED, POWDERED OR PRE-CHOPPED, THE FLAVOR CHANGES A LOT !!

HERBS

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HERBS ARE USED A LOT IN ITALIAN FOOD. THE ONES THAT ARE USED MOST OF ALL ARE:
BASIL: MAINLY USED WITH TOMATOES, VEGETABLES, ETC..
ROSEMARY: MAINLY USED WITH MEATS ETC..
SAGE: MAINLY USED WITH MEATS, BEANS ETC..
PARSLEY: MAINLY USED WITH FISH, MUSHROOMS, CHICKEN BROTH, RISOTTO,ETC... BE VERY CAREFUL WHEN YOU BUY PASLEY, IT LOOKS A LOT LIKE CILANTRO, BUT THE FLAVOR IS EXTREMELY DIFFERENT.
OREGANO: MAINLY USED FOR PIZZA, TOMATOES, ETC.. THIS IS AN HERB USUALLY USED DRY.
EACH RECIPE CALLS FOR IT’S PROPER HERB AND SUBSTITUTIONS MAKE THE FLAVOR OF THE RECIPE CHANGE A LOT !!!
AND REMEMBER, MOST OF THE TIMES THE HERBS MUST BE FRESH, NOT DRY, UNLESS SPECIFIED IN THE RECIPE !!


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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES