>>> Part 1 of 8...

Here are some listings about herbs in cooking. The first one
(parts 1 to 5) tell us how we can use the different herbs.

The second one (parts 6 to 8) may be more useful as usually we
have selected a food and want to know which herbs to use with it.

Happy herbing :-)))))

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbs In Cooking: Part 1 Of 5
 Categories: Herb/spice, Info
      Yield: 4 Servings
 
           -;text
 
  The Art of using aromas and flavours is subtle, a suggestion or
  hint, without dominating the original flavour. No salad should
  be so filled with herbs that it resembles a Spring tonic.
  
  Remember that dried herbs have twice the strength of fresh
  herbs. When cooking a dish, add the finishing touches at the
  end so thye aromatic principle is not dissipated.
  
  ALLSPICE (PIMENTO)
    Cakes , biscuits, pumpkin and fruit pies, pot roasts, spinach
    and dried beef.
  
  ASAFOETIDA
    If used with discretion, it will accent the flavour in sauces
    and gravies.
  
  BAY LEAF
    Moderates and refines the flavour of cooked dishes. Add to
    soups, stews, beef roasts, corned beef, pickles and spiced
    vinegars.
  
  BORAGE
    Dried and crystalized flowers are used for cake decoration.
    Leaves and flowers add cucumber or watermelon flavour to
    salads and cool drinks.
  
  CANELLA or WHITE CINNAMON
    White cinnamon with capsicum adds a piquant flavour to meat
    sauces.
  
  CAPERS
    Flower buds that are pickled in brine. It is worth rinsing
    off some brine before adding to fresh green salads.
  
  CARAWAY SEED
    Used in rye bread, cottage and cream cheeses, coleslaw and
    tomato salads, Hungarian Goulash, soups, pork dishes, and
    kraut. Basic ingredient in Kummel liqueur.
  
  CARDAMOM SEED
    Danish pastries, coffee cake, candles, sliced oranges, spiced
    wines and liqueurs.
  
  CASSIA BUDS AND BARK
    Sometimes used as a substitute for cinnamon. Pickling, spiced
    fruits,  wines, and preserving.
  
  CAYENNE PEPPER
    A mixture of red pepper and spices. Adds pep to barbecue
    sauces, cheese and egg dishes.
  
  CELERY SEED
    Used to flavour mayonnaise, French dressing, cream cheese,
    hamburgers and tomato dishes.
  
  CHERVIL
    Delicate anise/parsley flavour, loved by the French in egg
    dishes, best used fresh as a garnish, green salads and herb
    butters.
  
  ... continued in part 2
  
  From  "HAPPY HERBING IN AUSTRALIAN KITCHENS: A Cookbook
  Prepared By The Herb Society Of Victoria"
  
  * CILANTRO, DILL FRONDS, and FENNEL FRONDS & BULBS, and SAGE
  notes adapted from "Hemphill's Book Of Herbs" (C. John &
  Rosemary Hemphill, 1990)
  
  Typed by Greg Mayman, 07-13-98.
 
MMMMM

 >>> Continued to next message...
___ Blue Wave/386 v2.30

--- FLAME v2.0/b