![]() ![]() It's wholesome flavor and aroma make it a go-to herb for everything from soups, stews, sauces, roasts, to desserts, and beverages. The time-tested versatility of thyme in French cuisine, make it a staple herb in most kitchens then and now. In their dried form, thyme, marjoram, oregano, and rosemary make up the Herbes de Provence which was widely used to flavor grilled items from meat and seafood, to vegetables.ĭespite its constant evolution, modern culinary practices, all date back to traditional French cooking methods and techniques. It was then used together with bay leaf and a mix of aromatic herbs and spices to complete the traditional herb bundle bouquet garni, which was practically used to flavor every stock and stew in French cooking. This is believed to be the start of its popularity in the culinary application and thus this growing question of how to make use of thyme in modern cooking. How The Past and Present Use Thyme For CookingĪside from its ancient uses as an embalming agent, and aromatic component for burning incense, thyme was used by Romans to add an aromatic flavor to their cheeses and liqueurs. Shall you need its characteristic taste to steep into your ingredient earlier and longer for a much concentrated flavor, like in a stew, try adding it to a marinade, or perhaps reinforce the flavors in the final dish by putting in an additional amount of thyme right before serving. Let this remind you of adding it towards the end of cooking to make the most of its potent flavor and aroma. Sprigs may also be used whole, stem included, if intended to be removed before serving or if to be left intentionally in the dish as a garnish.Īs a final point, this herb’s relatively light structure makes it less resistant to heat in the cooking process and is an important consideration on using thyme. Having it called for in a recipe means that these leaves can be used without any need for chopping. Thyme leaves are relatively little compared to other herbs such as basil or mint. Try pairing thyme with rosemary when roasting lamb or venison for example. Using thyme in conjunction with other herbs, in this case, would work perfectly, though. This means that its flavor wouldn’t be easily overpowered compared to a herb of a much lighter leafy structure such as parsley, but would not be recommended to solely go with more robust meats such as game for which a more woody herb would be a better option. ![]() A sprig is usually composed of a single woody stem with paired leaves or flower clusters. It is a moderately structured herb, commonly available in bunches or sprigs. With this in mind, the possibilities are in reality endless. Its lemony taste would definitely do a great job of cutting down that fishy taste in a seafood chowder for instance, or it would perfectly balance the richness of any cream sauce, and it would surely add freshness to an oil-based salad vinaigrette. Let this flavor profile primarily guide you on how to use thyme in your recipes. It belongs to the mint family and is closely related to oregano, hence its characteristic citrusy hint. By the end of this reading, I’m confident that you’ll open-mindedly know how to use thyme in countless possibilities. This article shall revolve on these facts as guidelines with the aim of enabling you to infuse this interesting new flavor into your own culinary creations without having the need to follow a given recipe strictly. Understanding this herb, its origin, characteristics, and its available forms would be necessary to having a better grasp of how to use thyme in the kitchen. Simply put, you don’t need to wander too much when thinking of how to use thyme as part of your cooking. It wouldn’t be part of the classic French bouquet garni or the well-renowned Herbes de Provence if not for this versatility. Also, the fresh aroma that it leads off either in its raw or cooked state can make any dish extra appetizing. Thyme has a slightly warm, sour note that adds a very pleasant sprightly profile to almost any preparation, be it sweet or savory. ![]() ![]() Whenever asked the question of “how to use thyme ?”, I honestly find it more challenging thinking of a dish that wouldn’t benefit from this herb rather than come up with one that would. ![]()
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