Learn To Cook: A Down and Dirty Guide to Cooking (For People Who Never Learned How)
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Learn To Cook: A Down and Dirty Guide to Cooking (For People Who Never Learned How)
Dip the picked sprigs in cold water, shake off excess, allow to dry for a few minutes, and slice the stuff, as thinly as you can,
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
In practice, most cooks keep their flavorings at room temperature. As long as they aren’t regularly exposed to strong light, whole spices keep well for a year, and ground spices for a few months.
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
stock items — herb oils, crushed spices, chiffonaded parsley, pureed starches and veggies —