So let's say I'm cooking a simple stew, or any dish which involves an initial saute stage in fat and then a long simmering stage in water-based liquid. Are there general rules as to which herbs and spices go in at the beginning, and which ones go in near the end? The rule I have haphazardly pieced together is that most spices and dried herbs should be sauteed in oil, while fresh herbs should only be briefly simmered.
What I'd like to know from those who have formal culinary training, is if there is a classically correct distinction, or if it really matters at all. Here's what I usually do with the seasonings I have on hand:
These go in early - dried oregano, dried sage, dried parsley, dried basil, dried rosemary, cayenne, black pepper, cumin, garlic powder, 5 spice powder.
And these go in late - fresh thyme, fresh basil, dried bay leaf.
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