| Remove the FAT add the FLAVOR TIPS ON USING HERBS AND SPICES An herb goes a long way; also, they lose flavor with time. Store them away from heat and sunlight. Make a note of the date of purchase on the label; then renew them at least once a year, even if not used up. Don't make antiques of spices and herbs. Smell them occasionally--once the scent is gone, they are worthless. If you aren't following a specific recipe, start with a little herb or spice; taste to decide whether to add more. A good rule of thumb is 1/4 teaspoon to a dish that serves four. If it's a soup or stew you are making, add herb or spice during the last hour of cooking. If it is a canned or frozen soup, add the seasoning as you heat the soup . If it's a steak you are preparing, about one hour ahead, brush with oil, sprinkle with herbs and refrigerate until needed. If it's hamburgers, meat loaf or stuffing, add herb when mixing. If it's a dish that does not require cooking, add the herb and let stand for a while for best flavor. A Bouquet Garni: Combine equal portions of: BAY LEAF, THYME, PARSLEY, MARJORAM. Tie up in a small square of muslin and drop into a simmering stew. A Simple Diagram to Understand "What With What" Breads: Poppy Seed Sesame Seed Fennel Seed Anise Seed Caraway Dill Weed Thyme Parsley Vegetables: Tarragon Rosemary Parsley Oregano Marjoram Sage Garlic Thyme Dill Anise Basil Beef: Tarragon Rosemary Dill Weed Thyme Bay Leaf Basil Oregano Marjoram Garlic Poultry: Tarragon Parsley Sage Basil Thyme Caraway Bay Leaf Basil Paprika Rosemary Oregano Pork: Rosemary Cumin Seed Caraway Parsley Fennel Seed Mustard Thyme Basil |
| Thanks to the Spice Barn |
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