{"id":12535,"date":"2019-06-03T21:55:10","date_gmt":"2019-06-04T04:55:10","guid":{"rendered":"https:\/\/www.shfb.org\/?p=12535"},"modified":"2021-10-13T15:55:08","modified_gmt":"2021-10-13T22:55:08","slug":"more-flavor-less-salt","status":"publish","type":"post","link":"https:\/\/www.shfb.org\/nl\/impact\/blog\/more-flavor-less-salt\/","title":{"rendered":"Meer smaak, minder zout: een schuldvrije manier om van smakelijke gerechten te genieten"},"content":{"rendered":"

Geschreven door: Diana Garcia, Nutrition Education Manager<\/p>\n

Onlangs werd mij tijdens een les gevraagd waarom Second Harvest geen verse kruiden distribueert. Ik antwoordde dat ik dacht dat kruiden niet zo gemakkelijk te hanteren en te bewaren zijn en kunnen bederven voordat ze bij onze voedseldistributiesites komen of kort daarna. Vervolgens bespraken we hoe goedkoop en veelzijdig ze zijn.<\/p>\n

Voor het koken houden de meesten van ons vast aan degenen waarmee we zijn opgegroeid en we koken ze elke keer op exact dezelfde manier. Voor mij is het koriander, peterselie en af en toe mint als ik buikpijn had. Ik wilde meer leren over kruiden en hoe ik ze beter kan combineren met gewone gerechten om de smaken te verbeteren en de voedingsstoffen te maximaliseren.<\/p>\n

In deze korte handleiding wordt beschreven hoe verse kruiden worden geclassificeerd, en hoe u ze kunt koken en bewaren. Ik moedig je aan om met verschillende smaken te spelen en te genieten van de aromatherapie van deze heerlijke verse kruiden!<\/p>\n

Winterhard <\/strong><\/p>\n

Rozemarijn:<\/em> Als het rauw is, heeft het een bittere smaak. Voeg het vroeg in het kookproces toe, zodat de oli\u00ebn goed diffunderen. Geweldig om toe te voegen aan geroosterde aardappelen. Levensduur wanneer vers: 3 weken.<\/p>\n

Tijm:<\/em> Strip voor het koken de bladeren van de stengel. Probeer je eigen versie te maken van een tijmcourgette. Levensduur wanneer vers: 2 weken.<\/p>\n

Baai:<\/em> Voeg de bladeren aan het begin van het kookproces bij het sauteren toe aan olie. Het kan ook worden gebruikt in soepen of om smaak toe te voegen aan peulvruchten. Levensduur wanneer vers: 2 weken.<\/p>\n

Salie:<\/em> Bak in boter om smaak toe te voegen aan verschillende gerechten. Hak de salie fijn om toe te voegen aan vet vlees. Combineer de salie met peterselie, basilicum en knoflook om tomatensaus te maken. Levensduur wanneer vers: 2 weken.<\/p>\n

Bewaren: winterharde kruiden reageren heel goed op drogen, maar je kunt ze ook drogen met keukenpapier om overtollig vocht te verwijderen en in een vaas in de koelkast te bewaren.<\/p>\n

Tip bij het koken: ze moeten aan het begin van het kookproces worden toegevoegd, zodat de oli\u00ebn uit de kruiden vrijkomen. Hun smaakmoleculen verspreiden zich goed in vetten en olie, dus kies een vet om mee te koken.<\/p>\n

Inschrijving <\/strong><\/p>\n

Munt:<\/em> Door de bladeren te pletten of te snijden, komen de oli\u00ebn vrij, wat een aromatische en krachtige smaak geeft. Het kan worden gebruikt om water of kruidenthee op smaak te brengen, in salades of om warme gerechten mee te garneren. Levensduur wanneer vers: 2 weken.<\/p>\n

Basilicum:<\/em> Basilicum is snel bruin, dus voeg het toe in de laatste kookfase of aan salades, om water of smoothies te aromatiseren. Rol de bladeren ook als een sigaar en snijd ze schoon om bruin worden te voorkomen. Bewaar op kamertemperatuur. Levensduur wanneer vers: 2 weken.<\/p>\n

Peterselie:<\/em> Verse peterselie zit boordevol smaak. Het kan tegen het einde bij gerechten worden toegevoegd of als garnering. Het kan in salades zoals tabouleh zitten en ook in smoothies. Meng selderij, peterselie, appel, limoen en water en drink direct op. Levensduur wanneer vers: 3 weken.<\/p>\n

Koriander:<\/em> Koriander wordt bruin bij blootstelling aan hoge temperaturen, maar kan aan het begin van het kookproces worden toegevoegd aan soepen en bouillons om de smaak te verbeteren. Vervolgens verwijderen en weggooien voor het serveren. Het kan ook worden gebruikt als garnering, in salades, guacamole of zelfs smoothies. Levensduur: 3 weken.<\/p>\n

Bewaren: Bewaar zachte kruiden in de koelkast met een vaas met een kleine hoeveelheid water, net zoals verse bloemen worden bewaard.<\/p>\n

Tip bij het koken: gebruik ze als garnering vlak voor het opdienen, gebruik ze in smoothies of voeg toe aan het einde van het kookproces om de smaak intact te houden.<\/p>\n

Bron: The Science of Cooking, Dr. Stuart Farrimond<\/strong><\/em><\/p>\n

Verse kruidensalade<\/strong><\/p>\n

Ingredi\u00ebnten:<\/em><\/p>\n

    \n
  • 2 kopjes korianderblaadjes<\/li>\n
  • 1 kopje platte peterselieblaadjes<\/li>\n
  • 1 kopje basilicum of muntblaadjes<\/li>\n
  • 1 kopje rucola of spinazieblaadjes<\/li>\n
  • 1 kopje gesneden amandelen<\/li>\n
  • 1 kopje gedroogde veenbessen<\/li>\n<\/ul>\n

    Gooi alle ingredi\u00ebnten in een kom en kleed ze aan voordat je ze serveert met de voorgestelde dressing of eenvoudige olijfolie, citroensap en zout.<\/p>\n

    Voor de dressing:<\/em><\/p>\n

      \n
    • 4 eetlepels limoensap<\/li>\n
    • Zout en grof gemalen zwarte peper<\/li>\n
    • 1\/4 theelepel rode chilivlokken of 1\/2 theelepel geplette roze peperkorrels (optioneel)<\/li>\n
    • 2 eetlepels olijfolie<\/li>\n<\/ul>\n<\/div>
      \r\n\r\n<\/pre>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":32,"featured_media":12536,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[244],"tags":[],"class_list":["post-12535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition"],"acf":[],"yoast_head":"\nMore Flavor, Less Salt: A Guilt-Free Way to Enjoy Tasty Dishes | Second Harvest of Silicon Valley<\/title>\n<meta name=\"description\" content=\"This quick guide goes over how fresh herbs are classified, as well as ways to cook and store them. 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