I don't remember the recipe, but I read a while back that thyme enhances meat flavor and should be added early in the cooking because its flavor enhancing quality takes a while to work. Then today I read, in an article on general use of thyme, that it should be added late because otherwise the oils and whatnot will be cooked away.
Who's right? Both, depending?
Sometimes I throw some(ground) in just 'cause I like the smell.
~ ADecker
Who's right? Both, depending?
Sometimes I throw some(ground) in just 'cause I like the smell.
~ ADecker