Flavoring

Flavoring ingredients can be added at the beginning, middle, or end, depending on the cooking time, the cooking process, and the flavoring ingredient.

1. Only a few flavorings can be added successfully at the end of cooking. These include fresh (not dried) herbs, sherry or flamed brandy, and condiments like prepared mustard and Worcestershire sauce.
2. Most flavorings need heat to release their flavors and time for the flavors to blend. Whole spices take longest. Ground spices release flavors more quickly and thus don’t require as long a cooking time.
3. Too much cooking results in loss of flavor. Most flavors, whether in spices or in main ingredients, are volatile, which means they evaporate when heated. That is why you can smell food cooking.