請讀以下
"Thyme is often used to flavour meats, soups and stews. "
"Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme."
"Thyme, while flavourful, does not overpower and blends well with other herbs and spices."
“As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process. ”
百里香香味雖然都很強但需要長點時間才出味, 所以我煮湯都會較早落。
如果不是 bouquet garni, 可以用手一拉把莖拿走, 可試試龍蝦湯, 是最容易控制用百里香的菜。
上文沒有提到, 百里香經常與其他香料一起用來醃肉
pasta / pizza亦少不免, 用尼平衡之史/火腿的咸味
當然因為佢葉細較其他香草精緻, 所以好多人亦用尼伴碟 |