What flavorants stand up to long cooking?
My answer to this question (link) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had a few suggestions (bay leaves and garlic go early; vanilla and black pepper go late).
These are, however just a couple of things I've noticed in my own cooking, and I'm not sure how good my information is. For example, I've heard that Hervé This has discovered that black pepper is optimally added eight minutes before the end of cooking.
Is there a list of ingredients that take time for flavor to develop versus those with more volatile flavors that need to be more closely guarded? That may be too much to ask; perhaps folks have a few guidelines or tips?
Best Answer
There is no chemical difference between adding salt early or late in the cooking process. However, if you salt just before eating, you can take advantage of textural differences between different types of salt. (Kosher salt is flakier and so gives a burst of saltiness that is quite pleasant.) (Some people will say that you should salt earlier to bring out flavors more, but once the salt is dissolved in solution, the chemical effect is the same.)
In general, fresh herbs tend to be added later in the preparation -- with the exception of parsley or dill added to soup early on to flavor the broth. However, if the herbs are added early, they must be removed, since they will lose all their flavor. (The broth will gain flavor, but the herbs will be exhausted.) You'll maintain the bright flavor if you add them late.
Dried herbs tend to react better to longer cooking, with bay leaves in particular requiring lots of time to render out their flavor.
As far as pepper goes, there's a fantastic answer to this question that goes into the chemistry of the volatile compounds in the spice. In general, I find that I prefer adding pepper later in the cooking process.
Garlic, ginger, onions, and other aromatics can be cooked a long time, although the flavor of alliums will change enormously as you cook them. (Garlic, in particular, will change enormously from a sharp flavor when raw or quickly cooked to a rich sweetness when cooked a long time.)
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Why herbs are important in cooking process?
Herbs have been used for thousands of years to add flavour to meals, as medicine and as a preservative. If you find that low-fat or low-salt foods taste bland, use herbs to enhance the flavour of virtually any dish, including desserts.When should you add herbs to cooking?
When to Add: Herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors. Ground spices and herbs release their flavors readily. In long cooking dishes, such as stews, add these near the end of the cooking time to minimize the \u201ccooking off\u201d of its flavors.What are tips for cooking with leafy herbs?
The best way to blend herbs is to heat with unsalted butter or other cooking oils which draws out and extends the flavor of the aromatic oils. If using herbs in salad oil make sure the oil is at room temperature. Cut or chop leaves of fresh herbs very fine. For some purposes, it is best to grind the leaves in a mortar.How do I know how much spice to use?
The Rules. Remember the \xbd Rule - Start off with 1/2 teaspoon of spice for any dish that serves four to six people. And for herbs, use 1/2 teaspoon for powders and 1-1/2 teaspoon for dried or chopped.How to Create a Balance of Flavors in Your Cooking
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Answer 2
Some of the add-late ones are easy to notice: pretty much anything that gives off a strong (wanted) aroma needs to be added late, as the strong aroma is actually you boiling off the ingredient or part of it.
Examples: freshly-ground pepper has a strong aroma; old pepper does not (it has evaporated). Salt doesn't (it doesn't really evaporate at sane cooking temperatures). Garlic has a strong aroma, and if you want that, must be added late. Capsaicin doesn't boil off much (thankfully!)
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