1. COOKING FLOWERS
Arranging flowers and forming them into a sort of a visual pleasure is much more famous than the art of cooking them and including them in your meal. There are only few sorts of flowers that are edible and that you can fully savor through their aroma and taste. This article will teach oyu how to cook properly flowers and how to make your meals more delicious.
2. TASTE AND MANNER OF COOKING FOR DIFFERENT FLOWERS
Some flowers do not require additional cooking to be tasty. For instance, the blossoms of the bean have quite a memorable taste. It is sort of sweet and has a pleasant fullfilling taste. Another flower, Nasturtiums is in possession a gorgeously spicy taste that will surprise you with its diversity and aroma. It is quite reminiscent to watercress and therefore easily recognisable and quite distinctive for expert cooks. If you need capers and you happen to suffer from shortage of them, the buds of the Nasturtiums can be used instead. Another flower that is good for eating is the borage. Its taste is virtually indistinguishable from the cucumber. The so called Johny-Jump-Ups are also spectacular in taste and are very popular for their freshness. More famous flowers like lavenders, roses and violets are also good for eating and they are possibly the reason for the popularity of flowers in meals. After all if there was no popular flower in the art of cooking flowers, it wouldn‘t be able to become accessible to a lot of people. Those three flowers will enchant you with their specific flavors. The best thing about them is that they keep their signature smells and if you place them in a salad, you will certainly remember it for a long time. We all know how costly a saffron may be. Almost as good is the calendula-the sparkly yellow one so unless you strictly want to get a saffron, you can just purchase the inexpensive calendula.
3. SECRETS OF COOKING FLOWERS
The following are a number of tips on how to improve your meals via the flowers you will be putting in them.
-When it comes down to drinks, you can use a gladiolus with a good warm, rich color. Put it in your drink and you will feel the positive effects quickly.
-Whenever you are having a salad for lunch or dinner, regardless if it is composed of fruits or vegetables, put edible flowers in it. As you know, the beautiful and good smelling food is always tastier and healthier.
-A very extravagant way to give your alcohol a more specific scent is by freezing into cubes flowers with a heavy aroma. When you later put them in the alcohol you will be surprised of how wonderful the affect is.
-Of course, the most famous use of flowers is when they are covered with sugar and placed upon sweets or cakes.
-Naturally, it is preferrable not to give flowers to people with allergic reactions even if you have cooked them or washed them thoroughly with water. It is better for them to avoid the meal than taking a trip to the hospital.
-Whatever flowers you are using in your meal-regardless if it for decoration or for their odour never use inedible flowers. Inedible flowers are the toxic ones which means that one way or another they will infect the food.
-If you are new to cooking flowers, use the most secure of them or do not eat a lot of them. Flowers are not something meant to be eaten by humans so be careful initially.