GARLIC 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 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 !! Comments are closed.
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