Can aromatics be added in the middle of the cooking process?

Question

Learn when it’s okay to add aromatics midway and how it affects flavor development.

Answer 1

Yes, aromatics can be added mid-cooking, and often this is the best way to preserve their flavor and prevent them from burning. The timing depends on the specific aromatic and the desired intensity of flavor.

Detailed Explanation:

Adding aromatics at different stages of cooking significantly impacts the final flavor profile of a dish. Introducing them at the beginning, like sautéing onions and garlic in oil, creates a foundational flavor base. However, prolonged exposure to heat can cause delicate aromatics to lose their volatile oils and become bitter or burnt.

Adding aromatics mid-cooking, typically halfway through or even later, allows their flavors to infuse the dish without becoming overpowering or degraded. This is particularly beneficial for herbs like basil, cilantro, or parsley, and spices like saffron or cardamom. The residual heat gently extracts their essence, resulting in a brighter, fresher taste.

Consider the specific aromatic and its sensitivity to heat. Heartier aromatics like bay leaves, rosemary, or thyme can withstand longer cooking times and are often added earlier. More delicate aromatics should be added closer to the end of the cooking process. For example, adding fresh herbs like parsley or cilantro in the last few minutes will provide a vibrant, fresh flavor.

Pro Tip:

When adding dried herbs mid-cooking, lightly crush them between your fingers before adding them to release their oils. This helps them infuse their flavor more effectively into the dish.