The Princeton Public Library once again hosted the Terra Momo series Princeton Eats. Eno Terra Chef Christopher Albrecht was at the helm this month with lots of herbs on hand, and shared a great technique.
There was marjoram, thyme, sage, basil, oregano, rosemary, spearmint and more for us to smell. Some of the best tips were:
- Cook with herbs by layering flavors. Use some early for a subtle flavor, and add others at the end so the oils can release, and have a bolder finish.
- Store herbs in the refrigerator, wrapped in a paper towel with only a few drops of water in a zipper lock plastic bag.
- Herbs like rosemary can be stripped of its leaves and the sturdy stems can be used as skewers.
- Tender stems have flavor and can be used in soups and sauces. Albrecht passed around fennel and coriander seeds.These were premium seeds due to the amounts of oils still within them. Supermarket products that have some dents are drier and have fewer oils, thus less flavor. It’s best to buy fresh seeds that are aromatic. Avoid buying ground spices whenever possible. It’s preferable to buy whole spices like nutmeg and grate (or grind) it as needed. read more: Princeton Eats – October 2012 « Princeton Found.