- For ground and/or dried herbs and spices, add half the amount of dried herbs and spices at the beginning of the cooking cycle, then taste and adjust seasonings toward the end of the cooking cycle.
- Use chili powders and garlic powder sparingly as these can sometimes intensify over longer cook times.
- Always taste your dish at the end of cook cycle and correct seasonings, including salt and pepper.
- Tomatoes, vinegar, wine or citrus juice aids in the tenderization process. For long cook times, taste and add additional citrus during the last 15-30 minutes, if desired.
- Fresh herbs are best when added to the finished dish, not during the cooking cycle. If added at the beginning of the cooking cycle, many fresh herbs’ flavor will dissipate over long cook times. For dishes with shorter cook times, hearty, fresh herbs, such as rosemary and thyme will hold up well.
