2006-08-24 09:56:46 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Remove the leaves.Tie the stalks into a bundle with some string , leave them in the sauce while you cook it and remove the bundle before serving . You will get all the flavour and not have to worry about stalks.I would then roughly tear the basil leaves into the sauce just before serving ... you will get the most flavour this way and they won't turn black .
2006-08-24 10:16:16 · answer #1 · answered by livingdeadgirl 1 · 0⤊ 0⤋
Yes, but add them as they are (wash them but don't cut them up) to your finished sauce. Let them steep in your sauce, keeping the pan covered and stirring once in a while.
Fresh basil has a delicate flavour, which is easily destroyed by high temperatures.
Remove the stalks before using the sauce.
2006-08-25 03:34:29 · answer #2 · answered by Vivagaribaldi 5 · 0⤊ 0⤋
Don't I repeat don't grind basil stocks. Just throw the whole shootin' match into the gravy and pull out when they have spent all there flavot. Then when you serve the gravy over your favorite pasta chop some fresh leaves for accent and additional flavor.
2006-08-24 21:13:15 · answer #3 · answered by Robert 3 · 0⤊ 0⤋
For basil, put all the stalks in a glass, and cut them to pieces with scissors. You can them put them in oyur sauce - it tasts great that way.
2006-08-24 17:02:08 · answer #4 · answered by Claire 3 · 0⤊ 1⤋
I think they'd be too fiberous and woody.
2006-08-24 17:00:01 · answer #5 · answered by AzOasis8 6 · 0⤊ 0⤋
i would rather not , they will turn it black and bitter if in excess
2006-08-24 17:00:38 · answer #6 · answered by axat s 1 · 0⤊ 1⤋