Skip to main content

Thyme


A delicious aromatic Mediterranean herb that grows wild and best on Rocky ground. It has small greyish-green leaves with purple flowers. It's aromatic leaves have antiseptic properties cultivated and used by the ancient Egyptians in oil form for embalming, perfume baths and the purification of rooms as well as its culinary usefulness. There are a number of varieties of thyme (around 28) including Lemon thyme, English thyme and silver thyme.
Thyme is one the most commonly used kitchen herbs particularly used in soups, stews and stocks, adding a earthy, sweet pungent flavor. Thyme is mainly used in the French cuisine as the key ingredient of bouquets garni and herbes de providence. It pairs very well with Mediterranean vegetables like tomatoes, bell peppers, zucchini and eggplant. It is widely used in marinades for beed, pork, lamb, game and baked fish.

Comments

Post a Comment

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.
3 comments
Read more

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   ...
Post a Comment
Read more

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
1 comment
Read more