Chev Kev tells us how to cook with herbs and spices.
VIDEO TRANSCRIPT
Hey, Chef Kev here with quick tips for healthy cooking.
Today i wanna talk about herbs and spices and how you can maximize their flavor quickly and easily.
First off, I always keep my herbs in the fridge in a flower vase with water. That makes them last longer.
Herbs and spices need to be torn or cut because that is what activates the oils.
Take for instance mint, which we have right here.
Mint can be prepped by tearing the leaves right off the stem. When you touch it you can feel the oily texture. This is where all the antioxidants and anti-inflammatory properties are. Plus the fresh flavor.
Tearing the herb is always best but recipes often call for herbs to be cut in different ways.
For a coarse cut or chop, get a clean cutting board. And put a towel under it to avoid slipping.
Lay out your herbs.
When you’re chopping them, make sure you use a good, sharp knife.
And here’s a great trick: throw some sea salt on the board. It will keep the herbs from flying all over the place.
Oh, and here’s the correct way to hold a knife. You really never use the handle. You should choke up on the end of it … almost like a you would a baseball bat. And then roll the knife so the herbs don’t stick to it.
Now there’s another way of cutting herbs, chiffonade. This is the fun one.
Pick the leaves and stack and roll like you would a cigar.
Curl it up tight, and slice thinly and viola, you have these super sexy thin strips.
By following these simple tips, you’ll definitely get more out of your herbs.
I’m Chef Kev, making healthy cooking simple and sweet.