2017 New Style Wholesale Heat Dish Drying Mat LS-8124 to British Manufacturer
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To obtain the most flavor when cooking with basil; most chefs will recommend the leaves be torn and pounded not chopped because this will release more of the leaf’s flavorful oils for your dish. It is also recommended that fresh sweet basil be added to your cooking at the last moment, as overcooking the herb quickly breaks down its flavor.
Dried sweet basil can be found in your grocer’s spice aisle; however drying concentrates the flavor of the herb, therefore less is more. In the case of sweet basil, drying can also change the flavor. Fresh basil and dried basil have distinctly different tastes but both have their uses. Experiment to see which you prefer.
The most popular variety of sweet basil is cultivated in southern Europe and has a mild saline taste, with a distinct peppery bite and a scent and flavor reminiscent of cloves, tarragon, french lavender and rose, which is why it has captured the imagination of chefs around the world.
Basils with unique overtones include lemon basil with a lemony taste and fruity aroma, which is particularly good with broiled white fish or steamed lobster. Purple basil with its peppery bite and hints of mint and cloves pairs exceptionally well with orzo, couscous or rice. Cinnamon basil is slightly camphoric with overtones of cinnamon and goes well with veal, tuna or fruit. Italian curly basil is essentially a stronger variety of sweet basil but with a more pliant texture.
Basil is a natural companion of tomatoes whether fresh in a salad, sauces or soup. It also works well with softened butter, garlic and lemon zest as a rub for chicken, fish or seafood, especially lobster and scallops. Don’t forget to try some fresh sweet basil with fruit on a hot summer’s day for a refreshing surprise.