We can also see many green plants in the buffet. If you don't know about plants, you will think that this is just a simple "weed", but you don't know Michelin chef's love for this green dish, so you need to add two kinds of "weeds" to various high-end dishes. This kind of green plant not only has beautiful and elegant effect, but also can play the role of fragrance and flavor enhancement, which is also commonly known as "thyme". In that case, what are the common thyme in western restaurants?
Basil: Basil leaves can be taken directly, which has the function of enhancing fragrance. If you want to make the scent of basil heavier, you can heat it quickly, which is beneficial to the release of the scent of basil leaves. Basil leaves, which are responsible for refreshing, are plain in taste, and are suitable for matching sweet and sour tomatoes, raw eggs, fat meat, seafood and so on. Basil is often found in Italian food, pasta and Italian pizza.
Rosemary: Any western restaurant can add some thyme. Rosemary itself has a strong salty flavor, and you can feel a little lemon when you eat it. As a part of thyme with heavy flavor, rosemary is suitable for long-term cooking, such as pot-stewed or charcoal barbecue, especially when roasting chicken legs, with a little rosemary in it, which is full of fragrance. Whether it is fresh or dry, it tastes good.
Bayleave: a kind of thyme suitable for pot cooking, which is called "Alpinia officinarum" in China. Bay leaves mean the taste of stew. Bay leaves can be added to most iron pot stews, such as braised pork in China and beef stewed with French red wine. After adding laurel leaves, the aroma will be different. The dried laurel leaves are stronger and more resistant to cooking than fresh leaves.
Rosemary: Thyme from the Mediterranean region. Its name sounds like an exotic fragrance. The function of Marjoram is to refresh oneself. It is fragrant, so it is suitable to add a small amount when frying and grilling steak. Because it tastes sweet and bitter, too much will mask the taste of dinner, so the dosage is very important.
Mint: Thyme is one of the most common desserts and juice drinks. It tastes fresh and delicious. Add mint to ice cream, iced drinks and vodka, and eat "ice on ice" and "cold on cold". It is best to eat fragrant mint raw, which is not suitable for cooking and ultra-fast heating. Mint can also be used fresh, so many dessert shops and bars grow a few mints themselves and wash them directly when necessary.
The five common thyme mentioned above are just some commonly used in western restaurants. Although this kind of thyme is used in a small amount, it has a great effect. Just a little bit can make the whole dish more and more different, so thyme will taste twice as good when used correctly, and it will make the smell of dinner worse and worse when used wrongly. After reading the article, I admire you and will never put thyme at will again.