excessa said:Most spices should be added while cooking, and def. with enough fat to leach their flavor out into the food, but not so much fat as to be considered greasy.
Notable exceptions are dill, cilantro, and fresh basil.
Over cooking changes the flavor of dill dramatically, if you want it to be tangy and compliment a lemony or tart dish, leave it raw, if you want it to counter a sweeter food such as carrots, put it in durning the last few minutes of cooking.
Fresh basil has a particularly pleasant flavor, and is wonderful added to a fully cooked dish. It is nice cooked in a marinara, or added raw after the sauce is removed from the heat source.
I would actually never cook cilantro.
A great tip for basil, if you want to be fancy, make a simple sausage and potato Tuscan soup, and take a fresh basil leaf - cut the leaf into very thin strips, lay them in the bottom of the bowl, and ladle the hot soup over them. It infuses the soup with the aroma and flavor of basil.
:lol you dirty bastid so is the spice channel scrambled at your house do you have to watch squiggly boobies:laughingJackInTheBox said:Spice...I usually don't turn on Spice until I get into bed... :confused wut does porn have to do with cooking?
Thats alright, I just turn it on, lights out, close my eyes, listen to the audio and imagine... (I'm gonna leave this WIDE open!) :redflipmiztress6 said::lol you dirty bastid so is the spice channel scrambled at your house do you have to watch squiggly boobies:laughing