What is the herb?

Herbal reverse is a mixture of spices that is designed to be excavated into meat for baking, barbecue, barbecue and baking. Herbs may be fresh or dried and the mixture may include any combination of herbs that attract cooks. A similar concept, Spice Rub, uses spices instead of herbs for a slightly different taste. It is also not unusual to see a mixture of two. People collect aromatic wild herbs and grow herbs in their garden for thousands of years. When the meat is treated with a herbs of the hand, it absorbs the smell and taste of herbs and herbs usually interact with the taste of the meat to cause a unique taste. When the meat cooks, the herbs on the surface with it, add the texture to the finished product and create explosions of taste as consumers bite inside. Herbs are usually chopped in order to be evenly distributed to meat and are imposed together with a small amount of oil, salt and pepper. Once the herb reverse was applied, the meat is cooked directly because the herbal friction did not go soften and choose as marinades. Another ingredienCe, such as citrus juice and wine, can also complement the herb back.

If fresh herbs are not available, dried herbs can be used instead. Many companies actually sell Herb rut mixtures that are designed to pair with specific meat. It is also possible to buy dried herbs separately and mix them to taste or dry fresh herbs from the garden to be used throughout the year. When the meat is quickly and refreshing quickly, the herb is an excellent way to achieve this goal.

Marjoram, basil, parsley, thyme, lavender, fennel, sage, rosemary, oregano, orange peels, bay lists, tarragon, mint, dill and arms can be used all in herbal friction, albeit not as a group. The biggest mistake with herbal friction is an excess of varieties that simply mud during the cooking process. It is better to choose several herbs that each otherItem complements and meat to create a simple but attractive spice.