[♪ music ♪] hey, chef kev herewith quick tips for healthy cooking. today i want to talkabout herbs and spices, and how you can maximizetheir flavor quickly and easily. first off, i always keep my herbs names of herbs and spices, in the fridgein a flower vase with water. that makes them last longer. herbs and spicesneed be torn or cut because that is what activatesthe oils. take for instance mint,which we have right here. mint can be prepped by tearingthe leaves right off the stem. when you touch ityou can feel the oily texture. this is where all the antioxidantsand anti-inflammatory properties are, plus the fresh flavor. tearing the herb is always best, but recipes often call for herbsto be cut in different ways. for a coarse cut or chop, get a clean cutting board and put a towel under itto 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 herbsfrom...
hi i'm tricia, an organic gardener i groworganically for a healthy and safe food supply. fora clean and sustainable environment. for an enjoyable and rewardingexperience. basil is a wonderful herb that is adelicious part of both asian and western cuisine. i'll show youhow to grow great basil. which herbs grow best together, basil is a relative of mint althoughmint is a perennial basil is a warm weather annual and easyto grow from seed. there are many types of basil such asthai basil noted for its unique flavor, purple opal basil that boasts glossy magentafoliage and lavender flowers, and spicy globe basil that grows in a compact mound and that's just to name a few. basilgrows best in six to eight hours of sun and it tolerates a wide range of ph fromfive to seven but its absolute favorite is six point four. if you want to start your basil indoorsdo it about six to eight weeks before the last frost. for more information about seedling carecheck out our video on caring for you...
hi friends, today we are sharing our recipefor homemade tandoori masala which is one that we often use in a number of our recipes. for an easier and quicker method, we are usingpowdered versions of all the spices, except for fenugreek seeds which kevin is grindingin a mortar and pestle. by far, using whole spices will yield a moreintense mix. however, the powdered spices seasoning list, present a more convenient option for many,especially if you do not own a spice mill or coffee grinder. the procedure is really easy. simply mix allthe spices in the ingredients list together. we are initially adding 3 teaspoons of paprika,but you can adjust the amount of paprika to achieve the desired colour.as for turmeric, you can reduce the amount if you want to keep the colour more red ratherthan orangey. while you can surely find pre-made tandoorimasala at most indian groceries, a homemade version is not only much more adaptable andfresh, but you can also tweak it to your liking. besides a lot of s...
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