Taste Testing Different Herb Cooking Methods

by Michael Max | With Guest: Skye Sturgeon

In school we learn about the traditional cooking method that involves multiple cookings using a clay pot.

In this converation we compare the flavors generated in the clay pot with those from a pressure cooker, a slow cooker and a perculator.

Listen in for a discussion of cooking methods and how they can change the flavors of the herbs you prescribe for your patients.

In This Conversation We Discuss:

  • Different methods for cooking herbs
  • Traditional clay pot, pressure cooker, slow cooker, perculator
  • Looking for different ways to cook herbs to improve patient compliance
  • Advantages and disadvantages of the various methods
  • The longer something cooks at a moderate temperature, the more there is a carmelzation of the sugars
  • The effect of cooking times
  • Compliance and cooking method
  • Tasting the product of the various cooking methods

Skye Sturgeon is the director of quality control at Mayway Herbs