Putting meat into a salt-water solution or brine is an age-old method of preserving and flavouring food. Feta and halloumi cheeses are both aged in brine for flavour, and pork is cured in brine to make bacon and ham where the salt inhibits bacterial spoiling and flavours the meat.
Fines herbes is a mix of parsley, chives, tarragon, and chervil used to flavour chicken, fish, and egg dishes, in sauces and in herb salads.
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice.
Crème fraîche the French for ‘fresh cream’ is a dairy product, a soured cream containing 10–45% butterfat. It is often served simply with soft Summer berries or poached fruits and added to soups and sauces as an alternative to cream. Crème fraîche is produced by adding a starter culture of bacteria to heavy cream, and allowing it to stand at room … Continue reading Crème fraîche