I got asked why I use “best value” products, by some viewers. I figured this was a good time to address where to focus a budget, or at least where I focus my budget. In some things, name brand definitely makes a difference; in other things, there is no point in buying name brand. When it comes to things like bread crumbs, I don’t see a reason. I always mix Italian and Panko, then add seasoning. There is no reason to purchase a name brand if by the time it’s said and done, the end product won’t resemble it anyway. When it comes to cheeses, I buy store brand blocks, shred it myself and go from there; with the exception being a specialty cheese, like mozzarella, havarti or queso fresco. I focus my budget on the cuts of meat, and buying fresh herbs and spices. In my opinion those things have the best bang for the buck when it comes to cooking. The simple act of adding just one fresh herb to a dish is remarkably noticeable. In that mindset, adding all fresh ingredients will take the finished product to a whole new level. I’ve had several people who have had my food remark on how much better it is, despite following the same recipe. The simple key lies in subtle changes, like using all fresh produce, herbs and spices. Spices and herbs have a shelf life, of 6-8 months depending on the herb. Keep in mind, those herbs have been processed at one facility, stores then packaged at another. There is no way of knowing how long they’ve been sitting before they get to the store, let alone your shelf. This is where buying fresh herbs will dramatically change and improve your flavor profile. I’ve talked about spices in a precious writing so I will let that go for now; however, it’s a similar mindset.
Other simple differences and improvements that can be made is to toast the spices, grind the herbs or finely chop the herbs, to release their oils and flavor compounds. All these little steps don’t amount to much time spent but pay dividends in the flavor of your dish.