Food cooking tips and tricks
By Chef Alberty
Kitchen Tips That Will Change the Way You Cook
Hello there, friends! Over my 30 years in the kitchen, I’ve gathered a treasure trove of tips and tricks that have transformed my cooking, and I believe they can do the same for you. From the importance of mise en place to the art of sauce reduction, these 30 essential tips are the culmination of decades of spills, sizzles, and succulent successes.
Whether you’re a seasoned chef or just starting to explore the culinary world, these insights are designed to elevate your cooking game and infuse your dishes with that professional touch.
Cooking, my friends, is not just about following recipes to the letter; it’s an art form, a creative expression that allows us to connect with ingredients and transform them into something extraordinary. Each tip I’m about to share, although some of them may seem simple they are more than just a technique; they are steps I’ve embraced in my own kitchen.
They’re the little secrets that make a big difference, the subtle nuances that turn a good dish into a great one, and make cooking extraordinarily fun as it should be.
MICE EN PLACE
Mise en place is a French term that translates to “put everything in place.” In the culinary world, this means having all your ingredients prepped and ready to go before you start cooking. This includes chopping, dicing, measuring, and having all your utensils and pans at the ready. This is probably the most important thing you can do in the kitchen and is often overlooked by many home cooks. It’s about organization and preparation, which can make the cooking process stress-free and fun.
The concept of mise en place goes beyond just prepping ingredients. It’s about mental preparation as well. By having everything ready, you can focus on the cooking process, experiment with flavors, and enjoy the experience without the stress of scrambling for ingredients. This approach not only saves time but also ensures that you don’t forget any crucial components of your dish. Remember, cooking should be enjoyable, and mise en place is the first step to achieve that.
SANITIZED WATER
Sanitizing your cutting boards is crucial, especially after cutting proteins like chicken, meat, or fish. You want to ensure that your cutting surfaces are clean to prevent cross-contamination and foodborne illnesses. I recommend using a solution of water and bleach or water and white vinegar for effective sanitization. This step is about ensuring food safety and maintaining the cleanliness of your cooking environment.
It’s not just about safety; a clean cutting board is also essential for the quality of your food. Imagine chopping fresh herbs on a board that still has remnants of chicken juice – it’s not only unsafe, but it can also affect the flavor of your ingredients. Regularly sanitizing your cutting boards protects your health and ensures that your food tastes as it should. So, make it a habit to clean and sanitize your boards after each use, and you’ll be on your way to safer, better cooking.
Here’s what I do: I keep a solution of one part bleach to ten parts water just for this purpose. A quick wipe down with this solution after washing will kill any lingering bacteria. And if you’re not keen on bleach, white vinegar is a great alternative. It’s all about keeping your workspace safe and clean. Remember, a clean kitchen is a happy kitchen, and it starts with your cutting board.**** CDC website link regarding Sanitized water For protein (Chicken, fish, beef, pork etc) I tbs (15 ml) of bleach per 1 gal (3.78 L) of water For everything else you can use Vinegar (White) 1 part Vinegar to 4 Parts Water But I highly recommend you use bleach.
READ YOUR RECIPES BEFORE START COOKING
Before you even preheat your oven or heat your pan, take the time to read through the entire recipe from start to finish. This might seem like a simple step, but it’s one that many cooks skip. Reading the recipe thoroughly helps you understand the process, the timing, and the sequence of steps. It ensures that you have all the necessary ingredients and equipment on hand before you begin. This preparation can prevent surprises and mistakes during the cooking process.
Understanding the recipe also allows you to anticipate any adjustments you might need to make based on your preferences or dietary needs. It gives you the opportunity to substitute ingredients or alter cooking times as needed. By familiarizing yourself with the recipe ahead of time, you can cook with confidence and creativity, making the dish truly your own. So, invest those few minutes in reading, and it will make a significant difference in the outcome of your meal.
CHOOSE THE RIGHT COOKING BOARD
Investing in a large cutting board can significantly improve your cooking experience. A spacious cutting board provides ample room for chopping, slicing, and organizing your ingredients. It allows you to work more efficiently and keeps your kitchen counter free from clutter. If possible, choose a board with a groove for catching juices when cutting roasts or other juicy foods, but use the flat side for most of your prep work to keep things clean and contained.
A good cutting board is not just a tool; it’s an investment in your culinary adventures. A large wooden board, for example, is gentle on knives and provides a stable surface for all types of cutting tasks. Remember to care for your board by cleaning it properly and oiling it regularly to prevent drying and cracking. This will extend its life and ensure that it remains a valuable part of your kitchen arsenal.
STABILIZE YOUR CUTTING BOARD
A sliding cutting board is not only annoying but also dangerous. To prevent your board from moving while you chop, place a grip liner underneath it. This simple solution ensures stability and safety as you prep your ingredients. Avoid using a wet towel, as prolonged exposure to water can damage wood boards and create a breeding ground for bacteria.
The right foundation for your cutting board can transform your chopping experience. Not only does it secure the board, but it also raises it slightly, making it easier to pick up and move around if needed. This small adjustment can prevent accidents and make your prep work more efficient. So, invest in a good grip liner, and you’ll notice a significant improvement in your cutting and chopping tasks.
MAINTAIN YOUR CUTTING BOARD
Regular maintenance of your cutting board is essential for hygiene and longevity. Oiling your board prevents it from absorbing odors and liquids, which can lead to bacterial growth and unpleasant smells. Use food-grade mineral oil or a specialized cutting board oil to keep the wood conditioned and water-resistant. Apply the oil at least once a month, or more frequently if you use your board heavily.
Proper care of your cutting board also involves cleaning it correctly after each use. Avoid soaking wooden boards in water or putting them in the dishwasher, as this can cause them to warp and crack. Instead, wash them with warm, soapy water and dry them thoroughly. By taking good care of your cutting board, you ensure that it remains a hygienic and reliable surface for food preparation for years to come.
CLEAN AS YOU GO
Keeping your workspace clean is not just about hygiene; it’s about efficiency and peace of mind. By cleaning as you go, you avoid a buildup of dirty dishes and clutter, which can be overwhelming and detract from the joy of cooking. After finishing with each ingredient or utensil, take a moment to clean it and put it away. This habit keeps your kitchen tidy and makes the cooking process more enjoyable.
A clean workspace also ensures that your ingredients remain uncontaminated and that your final dish is of the highest quality. It’s easier to focus on the flavors and techniques when you’re not distracted by a messy environment. So, embrace the practice of cleaning as you go, and you’ll find that cooking becomes a more pleasant and stress-free experience.
USE MEDIUM HEAT
Many home cooks have the tendency to crank up the heat, thinking it will speed up the cooking process. However, using medium heat is often the best approach, especially when starting a dish. It allows you to control the cooking more precisely and prevents burning. Medium heat is sufficient for sautéing, simmering, and even searing, once the pan is properly preheated.
Understanding the heat settings on your stove can take some practice, as every appliance is different. Start with medium heat and adjust as necessary based on how your food is cooking. If you notice that your food is cooking too quickly or burning, turn down the heat. Conversely, if it’s taking too long to cook or isn’t browning properly, you may need to increase the heat slightly. Remember, you can always add more heat, but it’s much harder to fix food that’s been burned because of too high a temperature.
Cooking at the right temperature is crucial for developing flavors, textures, and colors. It’s especially important when cooking proteins like meat and fish, where too high heat can lead to dryness and toughness. By mastering the use of medium heat, you’ll ensure that your dishes are cooked evenly and retain their moisture and flavor.
COOL PAN, COOL OIL TECHNIQUE
Now, let’s debunk a common kitchen myth: that you should always start with a hot pan and hot oil. Not true, my culinary companions. For certain dishes, starting with a cold pan can actually be your ticket to flavor town. This approach allows the oil and ingredients to heat up together, which can be particularly beneficial for rendering fat from bacon or for gently sweating onions without burning them.
However, if you are searing meat then a hot pan, hot oil is the way to go. To get the perfect sear you want your oil to reach 365 degrees F 185 degrees C. The easiest way to determine if your pan has reached that temperature is with a digital thermometer. However, another way is if you are using extra virgin olive oil, wait until you see it starts to smoke then you know your oil has reached a temperature of at least 350 degrees F. With regular olive oil, the smoke point is 390 degrees F
This technique is all about control and allowing flavors to build and meld gradually. It’s especially useful for delicate ingredients that might burn or seize up under sudden heat. So next time you’re cooking something that needs a gentle touch, remember that starting cold can sometimes be the way to go. It’s all about understanding the needs of your ingredients and adjusting your techniques accordingly.
CLARIFIED BUTTER VS. WHOLE BUTTER
Butter, oh butter – how I love butter. But not all butter is created equal, especially when it comes to cooking. Let’s talk about clarified butter versus whole butter. Clarified butter, with the milk solids removed, is a marvel in the kitchen, especially at high temperatures. It’s my go-to for frying and sautéing, giving me that golden, crispy texture without the risk of burning those pesky milk solids. And here’s a little chef’s secret: making your own clarified butter is simple and rewarding. It’s like giving your dishes a golden ticket to rich flavor and perfect texture.
On the other hand, whole butter, with all its creamy, milky goodness, brings a different set of qualities to the table. It’s perfect for finishing sauces, adding a rich, velvety texture that just can’t be beaten. And when it comes to baking, whole butter is the star of the show, providing moisture, richness, and that irresistible buttery flavor. So, my advice? Get to know your butters, understand their strengths, and use them wisely. Your taste buds will thank you.
COOKING WITH WINE
Cooking with wine is one of those pleasures of the culinary world that can elevate a dish from ordinary to extraordinary. But here’s the thing – not all wines are created equal, and not just any wine will do when it comes to cooking. A good rule of thumb is to cook with a wine you’d enjoy drinking.
If your wine doesn’t taste good in the glass, it won’t taste good in your dish. If you are cooking with a $3 bottle of wine, I don’t care how long you cook it, it is still going to be a $3 wine. It is not going to taste any better.
And when it comes to reducing wine in cooking, it’s all about concentration and balance. You’ve heard me say this many times because it is important. When cooking with wine you need to reduce your wine by half. By doing this you burn off the alcohol and intensify its flavor, adding depth and complexity to your sauces and stews.
But let’s not forget about the alcohol. While most of it cooks off during the cooking process, the essence of the wine remains, imbuing your dishes with its unique character and nuances. So, whether you’re deglazing a pan or simmering a braise, remember that wine is not just an ingredient; it’s a bridge between the ordinary and the sublime. Use it wisely, and let it work its magic.
Oh, also remember about fortified wines, like Port, Madeira, and Marsala. These wines contain distilled spirits like Brandy or Cognac that were added during the wine-making process. These wines are rich, and complex and don’t have to be reduced. So it is important to remember these wines don’t need to be reduced. The beauty of these wines is you can add them at the end to your liking.
POACHING VEGETABLE
Properly prepping your vegetables can make a significant difference in the flavor and texture of your dishes. For example, blanching vegetables like green beans, broccoli, or asparagus in boiling water and then shocking them in ice water helps to lock in their vibrant color and crisp texture. This technique is particularly useful when preparing vegetables for salads, stir-fries, or as a side dish.
When prepping vegetables, consider their cooking times and how they’ll be used in the dish. Cutting vegetables into uniform sizes ensures that they cook evenly, whether you’re roasting, sautéing, or boiling them. Additionally, peeling vegetables like carrots or potatoes can remove any bitterness and improve their texture. Taking the time to properly prep your vegetables will enhance the overall quality of your meals.
ONION IS ALWAYS NUMBER ONE
Cooking onions before adding other ingredients is a fundamental technique in many recipes. Onions need time to soften and develop their sweetness, which forms the flavor base for countless dishes. By cooking them first, you allow the natural sugars to caramelize, adding depth and richness to the overall dish. However, if your recipe includes ingredients like bacon or pancetta, start with those to render out the fat, then cook the onions in that fat for added flavor.
The order in which you add ingredients to the pan can significantly affect the final taste of your dish. Onions are often used as the foundation for soups, stews, sauces, and sautés. By giving them the time they need to cook properly at the beginning, you ensure that they contribute their full flavor to the dish. Remember, cooking is as much about the order and method as it is about the ingredients themselves.
TO MEASURE OR NOT TO MEASURE
While it’s important to follow recipes, especially when baking, understanding the purpose of each ingredient allows for more flexibility and creativity in cooking. Instead of measuring every ingredient precisely, get a feel for the amounts needed and adjust according to taste and preference. This approach encourages you to become more engaged with the cooking process and develop your intuition as a cook.
However, when it comes to baking, precision is key. Baking is a science, and the ratios of ingredients like flour, sugar, and leavening agents need to be exact for the final product to turn out correctly.
For cooking, though, learning to measure by eye and adjust seasonings based on taste can make the process more enjoyable and tailored to your personal preferences. Over time, you’ll develop a sense of how much of each ingredient to use, which will make you a more confident and flexible cook.
WHENEVER POSSIBLE ADD ACID TO YOUR FOOD
Incorporating acids like vinegar, lemon juice, or tomatoes into your cooking can dramatically enhance the flavor profile of your dishes. Acids can brighten and lift the other flavors in the dish, providing a balance to the richness, sweetness, or spiciness. For example, a squeeze of lemon over a finished fish dish can add a level of freshness and contrast that completes the dish.
Moreover, acids play a crucial role in marinades and dressings, breaking down proteins and adding flavor. They can also act as a counterpoint in rich, heavy dishes, cutting through the fat and providing a palate-cleansing effect.
Experiment with different types of vinegar and citrus to find the balance that works best for your dishes. Remember, the key is moderation; too much acid can overpower the other flavors, so add it gradually and taste as you go.
INVEST IN A KITCHEN THERMOMETER
They’re not expensive and can be a game changer. Using a meat thermometer is one of the simplest ways to ensure your meats are cooked perfectly every time. It takes the guesswork out of cooking, providing you with precise internal temperatures. For example, poultry should reach an internal temperature of 165°F (74°C) to ensure it’s safe to eat, while steaks can be cooked to varying degrees of doneness, depending on personal preference.
Not only does a thermometer help in achieving the perfect level of doneness, but it also ensures food safety by confirming that meats have reached a safe internal temperature. Additionally, using a thermometer can prevent overcooking, which can lead to dry, tough meats. Invest in a good quality instant-read thermometer and make it a staple tool in your kitchen arsenal.
There are 3 thermometers you should consider buying, an Instant Read Thermometer, an Oven Thermometer, and an Infrared Laser Thermometer.
MAILLARD REACTION
The Maillard reaction is a culinary phenomenon that occurs when proteins and sugars in food react under heat, leading to browning and flavor development. This reaction is responsible for the rich, complex flavors in seared meats, toasted bread, and roasted coffee. To achieve this reaction, avoid overcrowding the pan when cooking meats or vegetables. This allows for proper air circulation and ensures that moisture can evaporate, leading to better browning and flavor development.
Understanding and utilizing the Maillard reaction can elevate your cooking from good to great. It’s all about temperature control and not rushing the process. Give your ingredients space in the pan and let them cook undisturbed to develop that delicious, caramelized crust. Remember, color equals flavor, so don’t be afraid to let your food develop a deep, rich color before turning or stirring.
STRAINING TECHNIQUE
Proper straining techniques can make a significant difference in the texture and clarity of your sauces and soups. Using a fine-mesh strainer allows you to remove any unwanted solids, resulting in a smooth, refined final product. For thicker sauces or purées, using a ladle to press the mixture through the strainer can help extract maximum flavor and ensure a silky texture.
Additionally, when making stocks or broths, straining helps to remove any impurities or bits of bone, resulting in a clear, flavorful base for your dishes. Taking the time to strain properly can elevate your cooking, providing a professional touch to your homemade sauces, soups, and stocks.
USE FOOD SCALE
A food scale is an invaluable tool in the kitchen, especially for those recipes that require precise measurements. Using a scale ensures accuracy and consistency, which is particularly important in baking, where the ratio of ingredients can make or break a recipe. A scale can also be helpful in portion control and when converting measurements from one system to another.
Investing in a digital food scale can simplify your cooking and baking processes, making it easier to follow recipes with precision. It’s also a great tool for experimenting with new recipes, as you can measure out ingredients accurately and make adjustments as needed. Whether you’re a seasoned baker or just starting out, a food scale is a worthwhile addition to your kitchen tools.
PREHEAT YOUR OVEN
Preheating your oven is a critical step that should not be overlooked. Many recipes depend on the oven being at the correct temperature from the start to ensure even cooking and proper texture development. For example, baked goods like bread and pastries rely on a hot oven to rise properly and develop a golden crust.
Preheating your oven also ensures that your cooking times are more accurate, reducing the likelihood of undercooked or overcooked dishes. Make it a habit to turn on your oven before you start preparing your ingredients, so it has time to reach the desired temperature. This simple step can make a significant difference in the success of your baked and roasted dishes.
GARBAGE BOWL
Keeping a garbage bowl on your countertop while you cook is a simple yet effective way to keep your workspace clean and organized. Instead of walking back and forth to the trash can, you can easily discard peels, trimmings, and wrappers into the bowl as you work. This not only saves time but also helps keep your kitchen tidy and reduces the risk of cross-contamination.
Once you’re done cooking, you can empty the bowl into your trash or compost bin in one go. Adopting this practice can streamline your cooking process, making it more efficient and enjoyable. Plus, it’s a small step that can have a big impact on maintaining cleanliness in your kitchen during meal preparation.
TRUST YOUR PALATE
Trusting your palate is essential in creating dishes that are flavorful and balanced. Tasting your food as you cook allows you to adjust seasonings and flavors to your liking.
It’s important to be present and focused when tasting, you have to be in the moment; think about what you are doing, and don’t be distracted. Consider what the dish needs—is it more salt, a touch of acidity, or a hint of sweetness?
Developing your palate takes time and practice, but it’s a crucial skill for any cook. Learn to trust your instincts and make adjustments based on what you taste. Remember, recipes are guidelines, but your palate will tell you what the dish needs to be perfect. By being attentive and making small tweaks, you can elevate your cooking to new heights.
TEXTURE IS THE CONDUCTOR OF FLAVOR
The texture of your food plays a significant role in the overall eating experience. It can enhance flavors and add interest to a dish. For example, adding a crunchy element like toasted nuts or croutons can provide a pleasing contrast to a creamy soup or salad. Similarly, achieving the perfect sear on a piece of meat can add both flavor and texture, making the dish more satisfying.
Understanding how different cooking methods affect texture is key to creating dishes that are not only delicious but also interesting to eat. Whether it’s the crispiness of fried foods, the tenderness of braised meats, or the silkiness of a well-made sauce, texture can be just as important as taste. Experiment with different techniques and ingredients to find the perfect balance of textures in your dishes.
KNIFE SKILLS
Good knife skills are the foundation of efficient and safe cooking. Proper technique not only speeds up your prep work but also ensures uniformity in your ingredients, which leads to more even cooking. Practice basic cuts like slicing, dicing, and chopping to improve your speed and precision.
Keeping your knives sharp is also crucial; a sharp knife is safer and more effective than a dull one. Invest in a good quality chef’s knife and maintain it well. Remember, good knife skills take time to develop, so be patient and practice regularly. As your skills improve, you’ll find that cooking becomes easier, more enjoyable, and the results are consistently better.
AVOID USING WATER IN COOKING
Water might seem like a neutral cooking medium, but it can actually dilute the flavors of the foods being cooked. Instead of using water, try cooking with stocks, broths, or wine to add extra flavor to your dishes. For example, cooking rice in chicken or vegetable broth instead of water can transform it from a bland side dish into a flavorful component of your meal.
However, there are exceptions to this rule. Sometimes water is necessary, especially in dishes where the purity and simplicity of the ingredients should shine through, such as in certain soups or when poaching fish. The key is to use water judiciously and consider whether another liquid might better enhance the flavor of your dish.
VEGETABLE SIZE MATTER
The size and shape of your vegetable cuts can affect both the appearance and the cooking time of your dishes. Uniform pieces not only cook at the same rate but also make for a more visually appealing dish. When preparing vegetables, think about how they will fit into the recipe. For instance, finely diced vegetables are perfect for quick-cooking methods like stir-frying, while larger chunks are better suited for slow roasts or stews.
Additionally, the size of your cuts should complement the dish as a whole. For example, if you’re making a delicate soup, finely chopped vegetables might be more appropriate than large, chunky pieces. Paying attention to the size and consistency of your vegetable cuts can elevate your cooking and ensure that every component of your dish is cooked perfectly.
MOUNT THE BUTTER
Mounting with butter, or “monter au beurre,” is a classic technique used to finish sauces, giving them a glossy appearance and a rich, smooth texture. By swirling room temperature butter into your sauce off the heat, you can thicken it slightly and add a luxurious mouthfeel. This technique works best with pan sauces and is a simple way to elevate your dishes to restaurant quality.
Remember, the butter should be added at the end of the cooking process, and the sauce should not return to a boil after the butter is incorporated. This ensures that the emulsion remains stable and the sauce stays silky and smooth. Experiment with mounting different sauces with butter, and you’ll notice a significant improvement in both flavor and texture.
FRESH HERBS STORAGE
Proper storage of fresh herbs can extend their shelf life and maintain their flavor. Different herbs require different storage methods; for example, hardy herbs like rosemary and thyme can be wrapped in a damp paper towel and stored in the refrigerator, while delicate herbs like basil and cilantro do better in a glass of water at room temperature.
By storing your herbs correctly, you ensure that they remain fresh and flavorful for as long as possible. This not only reduces waste but also means you’ll always have fresh herbs on hand to enhance your dishes. Regularly check your stored herbs and replace the water or damp paper towels as needed to keep them at their best.
SAUTAING GARLIC
Garlic can quickly go from fragrant to bitter if overcooked, so it’s important to add it at the right time and cook it properly. When sautéing garlic, add it to the pan once your other ingredients are partially cooked, or lower the heat to give the garlic a gentle, even cook. The moment you can smell the aromatic fragrance of garlic, it’s time to proceed with the next steps of your recipe.
Burning garlic can ruin an otherwise perfect dish with its bitterness. If you accidentally overcook your garlic, it’s often best to start over rather than trying to mask the burnt flavor. With practice, you’ll learn the perfect moment to add garlic to your dishes, enhancing their flavor without overpowering them.
THICKENING SOUPS, GRAVIES AND SAUCES
One valuable cooking tip for thickening soups, gravies, and sauces involves the use of flour without the need to pre-mix it with water to create a slurry. By placing a strainer over the pot and adding flour directly into it, then stirring, you can evenly incorporate the flour into the dish. This method simplifies the thickening process, ensuring a smooth consistency without clumps.
However, it’s important to note that when adding flour to thicken a dish, timing and method matter. For dishes that cook for longer periods, like stews, adding flour too early can cause it to settle at the bottom and potentially burn. In such cases, it’s advisable to add the flour towards the end of the cooking process, allowing enough time for it to cook through and thicken the dish without the risk of it sticking to the bottom.
PEELS THE ASPARAGUS
Peeling asparagus before cooking is a tip that might seem minor but can significantly enhance the eating experience, especially for those who enjoy asparagus. The outer skin, particularly on larger stalks, can be tough and fibrous, detracting from the overall texture and enjoyment of the dish.
Peeling removes this tough outer layer, leaving the tender and more flavorful interior. This is especially true for larger asparagus, which, despite their size, are often preferred for their ease of peeling and the substantial amount of tender flesh they provide once peeled.
On the other hand, smaller asparagus stalks, often thought to be more tender due to their size, can actually have a higher ratio of skin to flesh, making them chewier and less enjoyable if not peeled. The skin on these smaller stalks can be more challenging to remove due to their size, but the effort is worthwhile for the improved texture and taste.
By peeling asparagus, regardless of its size, you ensure that every bite is tender and enjoyable, allowing you to consume the entire stalk without the inconvenience of tough, inedible parts. This simple step can make a significant difference in dishes featuring asparagus.
BRINE YOUR PORK
If you brine a pork in salt water, whether it is a pork tenderloin, pork chop, a pork loin, you’ll never not brine your pork again. Brining pork before cooking can significantly improve its moisture and flavor.
By soaking the pork in the brine for several hours, the meat becomes more tender and flavorful, helping to prevent it from drying out during cooking. The process of brining alters the protein structure of the meat, allowing it to retain more moisture. This is particularly beneficial for lean cuts of pork that tend to dry out easily.
DRIED HERBS
When it comes to using herbs in cooking, the distinction between fresh and dried is crucial for achieving the desired flavor intensity. If a recipe calls for two tablespoons of fresh herbs and you only have dried, remember to halve the amount, as dried herbs are more concentrated and potent than their fresh counterparts.
However, it’s important to note that dried herbs don’t retain their potency indefinitely. Over time, their flavors diminish, so if you’re reaching for a jar of dried herbs that’s been sitting on your shelf for years, it might not deliver the taste you’re expecting.
It’s a good practice to refresh your dried herb supply regularly, ideally every year or two, to ensure they’re still effective in enhancing your dishes. Smelling the herbs can be a good indicator of their potency; if they still have a strong aroma, they’re likely still good to use. If not, it might be time for a replacement.