Dried oregano is a versatile spice that can significantly enhance the flavour of many dishes, from classic sauces to complex meat dishes. Its intense aroma and persistence make it an ideal choice for long cooking, allowing it to fully release its herbal character.
So let's check out when to add oregano to dishes:
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Tomato sauces: add dried oregano at the beginning of cooking. This will allow the spice to gradually release its aroma throughout cooking, enhancing the flavour of the sauce and ensuring a well-integrated flavour profile
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Casseroles and roasted vegetables: dried oregano is best added before placing the dish in the oven. The high baking temperature will help release the essential oils from the dried oregano, which will penetrate deep into the ingredients of the dish
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Marinades for meats: include dried oregano in the marinade before adding the meat. This allows the meat to absorb the oregano's herbal notes, which will greatly enhance its flavour when cooked or roasted
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Salads: Add fresh oregano to your salad just before serving. Add dried oregano to the dressing.
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Stews and braised me ats: Add dried oregano at the start of cooking. During the long braising process, oregano has a chance to gradually give its rich aromas to the whole dish, increasing the depth and complexity of the flavour
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Pizza: Add oregano to the tomato sauce you spread on the bottom of the pizza. If you are a fan of the aroma and flavour of oregano, you can stir it into the pizza before serving
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Pastas (pastas): Add oregano to the sauce at the beginning of cooking, just like with pizza if you love its aroma you can rub oregano in your hands when the pasta with the sauce is already on the plate!
Mr Cook's tip: It's a good idea to mash oregano in your hands when adding it to a dish, this way it will release more of its aroma.
Adding dried oregano at the right time when cooking food is key to maximising its aroma and flavour. Thus, even a small amount of dried oregano can make a significant contribution to the quality of many dishes.
