tomato sauce for pasta when to add spices
using dry Italian spice mix for a long cooking sauce. when should it be added? early, late or in stages? By the way, contributors here are the best. Thanks for all the help, now, past and later.
I usually add herbs after I've been sauteing onions and garlic for a little while to slightly flavor the oil, and then add the tomatoes so the seasoning doesn't burn. I'm sure adding a pinch toward the end would work too!
I've always heard this, and thought it was the stupidest suggestion ever. My train of thought was "They're dried herbs. They don't have any oils left in them, why is crushing them going to make a difference?!" I mean for YEARS I got annoyed whenever anyone said this.
Then, in trying to win an argument based on this principle with my roommate, I made tow bowls of a quick butter and herb sauce, one with crushed herbs and one with them "whole" (or however they came out of the container.) I tried each and realized I was wrong - the crushing really does open up the flavor, although I don't quite understand why.
Bottom line? I learned to stop being so egotistical and listen to more experienced cooks. And now I crush all my dried spices.
I have to agree with the above posters - I do a blend of all of them with dry herbs.
1) crush in hand/fingers
2) add to oil after sauteing onions to "fry" a little and infuse in oil
3) add liquid/tomato and let stew
4) while I prefer to add fresh herbs at the end, even if I didn't have fresh herbs I always add a dash of whatever dried herb I was using at the end