Cómo usar hierbas aromáticas
Las hierbas aromáticas como el romero, el laurel, el tomillo y la salvia dan ese toque extra que enriquece el sabor de los platillos.
Cuando decidas hacerlo, te aconsejamos integrarlas hacia el final del cocimiento y en ese momento, baja la flama; una cocción prolongada y con el fuego alto no es recomendable porque hace que pierdan todo su sabor.
Y aunque a ciertas hierbas se les relaciona directamente con un determinado alimento (por ejemplo, la albahaca con el jitomate o el estragón con el pollo), no son exclusivos, prueba otras combinaciones.
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