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The Art of Flavour
We have previously asked this question before: Are we adding flavour in moderation with everything but salt ?
The problem is that for far too long we have been using salt to create the flavour in food. Often with serious health issues.
The following might seem a bit obvious but Herbs and Spices do not have the luxury of leaving their farms or plantations with all being equal.
I know I have previously said that I have no wish to lecture our many talented subscribers on how to cook. That is not our purpose but sometimes things need to be said.
I recently noted the thoughts from an American chef and food writer that the way we transfer whatever pasta we are cooking to the pan is not always the best way to capture the full pasta flavour left in the pasta water.
Wine and food pairing To start it should be appreciated that all this wine pairing business is, most definitely, not an exact science.
Given the great variation in personal tastes this is obvious.
Holy Basil, The Queen of Herbs. Reprinted from the Epicurean Post ebook.
Hi everybody Six months ago I had never heard of the herb, Holy Basil. This is not the fault of Holy Basil. It is because Holy Basil is mostly seen as a tea. And six months ago I did not drink tea.
And you would think that if it is viewed as a herbal tea (often described as Tulsi Green Tea) then it has no logical place in this Epicurean Post ebook. You do not readily reach for a herbal tea when searching for flavour in your recipe ! . Holy Basil in the Kitchen But as a tea the health benefits of this herb are staggering. More on this in a moment. For the kitchen and to maintain our epicurean interest, note that along with the tea, the dried leaves are a staple in Thai cooking. Look to the Beef Pad Gaprao or Pad Kra Pao Pork recipes.
Are we adding flavour in moderation with everything but Salt ?
I really do think that what follows needs to be said. It won't take long so please stay with me. And this small piece is only my view of course and really forms the basis for the Epicurean Post. No doubt many will not agree but for whatever the reason, it seems to me we are much too timid when adding our flavours to favourite recipes.
You may have noticed that in most Epicurean Post recipes we invariably mention that a rich, Home Chef style stock be used in the recipe rather than the supermarket cardboard version with limited flavour, compensated with salt.
So we thought it might be useful to look at how Home Chef stocks can add a wonderful flavour foundation to a recipe and how easily they can be made . No doubt many of our subscribers are creating their own unique stocks or broths and we would love to share your comments and suggestions.
Chicken Stock and Health
When it comes to flavour, being born in Morocco gives you a solid head start.
And to be rated alongside the flavour of Palestinian Za'atar Spice Blend or the Berebere Spice Blend from Ethiopia places the exciting Moroccan Chermoula in very special company .
Our wine making friends will not like to read this but frying or grilling with grape seed oil is not a good move.
For home chefs there seems little point in working towards a full health diet to then stuff it all up by frying or grilling with grape seed oil.
There are a great many nice things about putting the Epicurean Journal together and one of the nicest is the Texts, Emails and Recipe suggestions from subscribers.
Mostly we show suggestions and comments under Subscribers Comments, however, we occasionally receive a note that warrants special status.