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| About herbs (celery, parsley, coriander, chervil, fennel, thyme, hyssop, tarragon, mint, lemon balm, marjoram, oregano, savory, basil, thyme), known in Europe only in the XIII-XVII centuries. The majority of herbs in food use flowers stems and leaves. Often they are not only herbs, but also by medical means. Fresh greens are washed with cold water and wrap in a damp cloth. In winter, use herbs in dried form. To do this, they are connected by in bunches, and dried in a ventilated small-lit room, and then ground to powder and placed in dark jars with tight screw-cap for protection from oxidation by air and loss of flavor. Celery and parsley are widely used in food in many countries around the world. In the food use of all plant parts. Roots in fresh or dried are introduced into the soups, as well as dishes of vegetables and grain products. Pre-cut them thinly and saute in vegetable oil. At the same essential oils, aromatic and coloring matter soluble in fat and with the introduction of the first dishes make lasting delicate fragrance. Salad celery raw, added to cold soups and main courses, and soups. Grated celery goes well with carrots, apples and lemon. Dill is used as a seasoning for various dishes. Stems it is widely used in pickling and marinating vegetables. Basil has a spicy aroma and sharp taste. Fresh and dried leaves it is used in the manufacture of salad (vegetables, fruit), sauces, vegetable soups, pickles, cheese and egg dishes, as well as salted and pickled vegetables. In the first and second courses basil administered for 5-10 minutes until they are ready. Hyssop leaves fresh or dried are used to flavor salads, soups and vegetable dishes. Leaves of cumin added to salads or used in cooking vegetable soups. Seeds consumed in the production of baked goods, salted and pickled vegetables, as well as use as a seasoning for various dishes, especially cabbage, cottage cheese, cheese, cheese. Coriander is used in the form of fresh or dried herbs, which are more commonly called cilantro and the seeds - coriander. Used in the manufacture of salads, soups, rice, egg and cheese dishes. Pounded seeds are added to the dough during baking. We use dry oregano leaves and flower Nochka. Used in the manufacture of vegetable and mushroom salads and soups, as well as cheese and cheese products. Borage has a pleasant smell of fresh cucumber. Leaves used mainly in fresh form. Borage well with vegetables and mushrooms. It can be used for making soups. Peppermint is used in cooking in the manufacture of salads, soups, vegetable dishes, compotes, jelly. Adding mint to milk slows it zakisanie. Thyme fresh and dried is added to the potato and vegetable salads, sauces, soups, borscht, cereals, egg dishes. Thyme is particularly good in dishes of beans, peas, soybeans, lentils. Use it also for pickling cucumbers and tomatoes. Fresh leaves of anise are used in salads and garnishes. Seeds consumed in the manufacture of bakery products, sauces, some, compotes, as well as dairy products. In the hot dishes anise added for 3-5 minutes until tender, in the cold - when applying for a table. Pasternak uses thick fleshy roots, which have a sweetish taste, and leaves, which are inserted in vegetable salads and soups. Leaves Chabrov fresh added to salads, soups (vegetable, mushroom), egg dishes, especially in dishes of beans and fresh salads. The leaves can be added at Chabrov pickling cucumbers, tomatoes, sweet peppers, as well as pickling and marinating mushrooms. Fresh and dry sage leaves added to salads, vegetables, cheeses (especially processed), egg dishes. Tarragon used in fresh and dried. The stems are used in pickling cucumbers, tomatoes, eggplants. Sprinkle with chopped tarragon dishes before serving.3 |