Skip to main content

Sage

Native to the Mediterranean and North Africa, Sage has a very potent aroma and a musky flavor. It is commonly used these days in culinary for flavoring sausages and fatty meat stuffing such as pork and goose. One of my favorite dishes sage is used in, is veal saltimbocca where it is used to flavor the oils in which the veal is cooked.
During the medieval times sage was used for treatment of colds, fever, epilepsy and constipation. It was also used by country folk to make sage wine and tea, cheese flavoring and in sage tobacco.  People also used it as a mouthwash, a hair tonic and for teeth whitening.

Comments

Popular posts from this blog

Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.      Chuck Pot Roast      Short Ribs      Chuck Eye Roast      Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.      Corned Beef      Ground Beef      Stew Meat      Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.      Rib Roast      Back Ribs      Rib-eye Steak      Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.      Stew Meat      Skirt Steak   ...

U.S. Measurement System

oz = ounce fl oz = fluid ounce Tbsp = tablespoon tsp = teaspoon C = cup pt = pint qt = quart gl = gallon # or lb = pound 1 C = 16 Tbsp ¾ C = 12 Tbsp ⅔ C = 10 Tbsp ½ C = 8 Tbsp ⅓ C = 5 Tbsp ¼ C = 4 Tbsp ⅛ C = 2 Tbsp 1 Tbsp = 3 tsp ½ Tbsp = 1½ tsp 1 gl = 4 qts = 128 fl oz 1 qt = 2 pts = 32 fl oz 1 pt = 2 C = 16 fl oz 1 C = 16 Tbsp = 8 fl oz 1 Tbsp = 3 tsp = ½ fl oz 1 oz = ½ fl oz 1# = 16 oz ¾# = 12 oz ½# = 8 oz ¼# = 4 oz