- KITCHEN & HOME
We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers.
Such a long name for such a quick, easy concept! This simple trick has two benefits: First, you no longer have to guiltily trash leftover fresh herbs that you grew in your garden or bought at Whole Foods for a gazillion dollars. Second, you wind up with a little nugget of herby-fatty flavor that you can toss into the bag with your sous vide steak, melt over fresh pasta or soup, fold into eggs, and so on and so forth.
Just chop up some herbs—Thai basil, mint, sage, fenugreek, rosemary, whatever. You could even mix ’em up to create a signature house nugget, an herbes de Provence nugg, say, or a mezze blend. Sprinkle those herbs generously into the squares of an ice cube tray, then pour oil—olive, sesame, flaxseed—or melted butter on top. Freeze, and forget about them until the next time you need a flavor agent in a flash. And that’s it, people. That’s all you have to do. Less waste, more flavah, smiles all around.
WHAT YOU’LL NEED:
Some sorta fat you like
An ice cube tray
Get the full technique at chefsteps.com