Re: [CH] mint leaves & chile

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Jim Campbell: "[CH] Chance at free hot sauce"
• Previous message: T: "Re: [CH] what do I do with these Serranos?"

Twas Writ:
>maximizing the flavor of the mint and/or basil.  When is the best time to
>add the herbs?  Toward the end or at the beginning w/ the garlic,
>ginger and chile to infuse the oil?  One possibility, I guess is just to
>use more!

My experience has been to add fresh mint towards the end of cooking, but
not at *the* end, like I do with fresh basil and some other herbs.  The
problem with mint, IMO, is there are so many damn different varieties that
you either get really fragrant/flavorful mint or stuff that sucks, usu.
with a bitter/"green" (?) taste.  But to be *completely* honest, I've found
that using fresh herbs in stages of cooking works best..at least for me.
For example, in a generic stir fry, I cook the veggies w/long cook time
first (onion, celery, carrots, etc...adding dried chiles as well if using
them), add additional seasonings (dried), toss in any short cook time
veggies (brocc, snow peas, mung beans, etc.) as well as fresh herbs, add
back in any meat(s) (I usu. cook beef/pork/etc. before to desired temp),
throw in more (if needed) fresh herbs, soy/tamari, etc.  May not be a
"proper" way to stir fry, but the point is that herbs are added in stages.
Works fer me...

BTW, I've had good success freezing both basil and mint, whole.

Peace, Hendrix, and Chiles.......

Rael

Mississippi Redneck
Monk of the TCS
Order of Immaculate Twister
Keeper of the Faith
and a Towel...

• Next message: Jim Campbell: "[CH] Chance at free hot sauce"
• Previous message: T: "Re: [CH] what do I do with these Serranos?"