Basil info Cooking Tips
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Basil info Tips and Information|
Basil info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.
Ocimum basilicum Basil may have come to Europe from India via the middle East Tom Stobart says in his book Herbs Spices and Flavourings. It has holy associations and in Greece small bunches of the herb are used in the church to sprinkle holy water around and also often to adorn icons.
Basil is probably the most important herb in the kitchen and it is the italians who have used it most. In Genoese Pesto (qv) the basilbased sauce for pasta it comes into its own. It also has a wonderful affinity with tomatoes. Its sweet aroma is unparalleled and it can transform a simple tomato sauce into an exotic delicacy. It is best to tear basil by hand rather than chopping it with a knife as this bruises it.
sweet basil and the thai variety which is slightly more pungent are a garnish as well as flavouring in Thai cooking.
Many varieties of basil are grown but that which has grown naturally in strong sun will have the best and most intense flavour and perfume. We only use this herb in late spring and summer as greenhousegrown basil is tougher in texture with a strong aniseed taste. Handle basil carefully: we prefer to tear the leaves.
We seek out suppliers of purple basil: its intense flavour and beautiful colour are wonderful in salads and with grilled vegetables.
Bush basil grows well in southern England: this has leaves more like marjoram which dont need to be chopped and their flavour is intense. We use them in marinated and grilled pepper dishes.
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