I've often seen this presented as a choice between two mutually exclusive options: either you dump your fresh herbs into your tomato sauce early so as to let the herby flavor infuse into the sauce, or you put your fresh herbs in at the last minute of sauce-making to ensure that the herbs don't lose their potency. But why is this an either-or proposition? In the video below, Chef Jean-Pierre presents his own via media: put half of your herbs in early to allow for infusion, then put in the rest at the very end to capture that freshness. (Watch what he does with the basil.) This is a brilliant concept, and it's how I now make tomato sauce.
I've never cooked with bucatini before. Will have to get myself some.
No comments:
Post a Comment
READ THIS BEFORE COMMENTING!
All comments are subject to approval before they are published, so they will not appear immediately. Comments should be civil, relevant, and substantive. Anonymous comments are not allowed and will be unceremoniously deleted. For more on my comments policy, please see this entry on my other blog.
AND A NEW RULE (per this post): comments critical of Trump's lying must include criticism of Biden's or Kamala's or some prominent leftie's lying on a one-for-one basis! Failure to be balanced means your comment will not be published.