jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
We've all seen those herb charts, but they are so generalized I find them not useful. Does anyone have a website or a chart that shows what herbs are best for what flavors?
Here is what I mean: Basil seems to go well in mildly sour stuff like w/ cheese, or tomato. But if you add vinegar to it, it just tastes blah. Totally kills the taste.
Tarragon would go well in vinegars or tart dishes, but not in a spicy hot dish.
Does anyone have a chart of list that would help with this sort of thing?
Here is what I mean: Basil seems to go well in mildly sour stuff like w/ cheese, or tomato. But if you add vinegar to it, it just tastes blah. Totally kills the taste.
Tarragon would go well in vinegars or tart dishes, but not in a spicy hot dish.
Does anyone have a chart of list that would help with this sort of thing?