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Helpful Hints
Clarify Broth i.e. cloudy meat stock, by doing this:pour through sieve into soup potwhisk in a partly stiff egg white and crushed shell from one eggwhile whisking steadily, bring to boilremove pot from heat, cover and let standthe egg white and shell will attract all cloudinesspour liquid through fine sieve or cheesecloththe broth will be clear
Herbs & Spices
Any of these can be added to change the flavor:Basilfresh or dried forsoups, sauces, salads and meat dishescan replace pepperBay Leafdried for sauces, vegetables, marinades for meat & fishSavoryfresh or dried bean dishes, bean soups, vegetable soupsMarjoramfresh or dried for soups, meat dishes, casserolesChervilfresh for soups and saucesLovagefresh for soups, saucesuse small leaf onlyThymefresh or driedsoups, poultry, sausageParsleyfresh or driedsoups, sauces, meat, fish, vegetables, salads, cottage cheesedo not boilcurly parsley for garnishesPaprikasoups, sauces, meat, fish, egg disheshealthier than pepperChivesfresh excellent with cottage cheese, egg dishes, salads, on sandwichesgarnish soups, sauces, vegetablesdo not boilRed Pepper Flakesuse sparingly
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