keep your dried herbs and spices/stock powders in the freezer it will keep herbs fresher and will prevent powdered spices from clumping and becoming unusable :)
i always pour a little cooking oil in my liquid measuring cup before measuring out anything like molasses or honey -- a little oil swirled around the sides and then poured out won't affect the flavor of the ingredient, but will allow the honey, etc. to slide right out once measured.
also, to make fractions and the degree mark when typing up ingredients on handy and oh-so-delightful blogs, type the following html codes (remembering to close up the spaces when you do so):
The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, thyme, chervil, rosemary, peppercorns, savory and tarragon. Sometimes, vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root, are also included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter or butcher twine can be used instead of leek leaves.
5 contributions:
keep your dried herbs and spices/stock powders in the freezer it will keep herbs fresher and will prevent powdered spices from clumping and becoming unusable :)
i always pour a little cooking oil in my liquid measuring cup before measuring out anything like molasses or honey -- a little oil swirled around the sides and then poured out won't affect the flavor of the ingredient, but will allow the honey, etc. to slide right out once measured.
also, to make fractions and the degree mark when typing up ingredients on handy and oh-so-delightful blogs, type the following html codes (remembering to close up the spaces when you do so):
½ = & frac 12 ;
¼ = & frac 14 ;
¾ = & frac 34 ;
° = & deg ;
:)
BOUQUET GARNI
The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, thyme, chervil, rosemary, peppercorns, savory and tarragon. Sometimes, vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root, are also included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter or butcher twine can be used instead of leek leaves.
a glass of wine always makes a meal nice :]
roll a lemon or lime to release more juice, you can also warm it for 30sec in the microwave
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