When to add lime for best flavor : AskCulinary
I am simply braising some rooster thighs to shred and placed on nachos. What I am interested by is when to add time for best flavor. And this implemented to extra than simply this dish. I really like the contemporary hit of lime I am getting once I squeeze a lime on a taco or curry after it is served. But if I added the lime in the beginning of a braise, I feel the flavor dulls and it is much less vibrant. When would you add lime to an extended prepare dinner? Does that fluctuate for zest and juice?