Creating Classic Combos in .NET

Encoding EAN / UCC - 13 in .NET Creating Classic Combos

Just as certain foods go with certain herbs, some herbs mingle well Choosing which ones to combine, to use immediately or later, is quite a matter of fancy, to borrow from Carol Campbell, an Ohio herbalist If you re unsure about where to start when mixing and matching herbs, we suggest that you begin with some of these traditional herb combinations: Bouquet garni: A bunch of fresh herbs tied together with string in a cheesecloth bag is a bouquet garni It s also a French culinary classic,

used to flavor broths, soups, and stews It usually includes bay leaf, parsley, and thyme and is removed from the dish before it s served Fines herbes: This famous French combination of chopped fresh herbs calls for equal amounts of chervil, chives, parsley, and tarragon Some cooks include marjoram or savory It s especially good with eggs, fish, and poultry You should add it near the end of cooking so that the herbs retain their color as well as flavor Herbes de Provence: This mix of dried herbs works for almost everything, from pot roasts to potatoes, from beans to cheese spreads Dozens of recipes don this name, but even the most egocentric chefs pretty much agree that herbes de Provence should contain equal parts of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme

When it comes to homemade gifts, a fancy bottle of homemade tarragon vinegar or citrus-basil oil is always a hit Even better, the recipient likely has no idea how easy they are to make Herb vinegars and oils are a way to capture and preserve the flavor of fresh herbs, and the flavor combinations are endless Of the two, vinegars are the safer choice, especially for gift-giving Because vinegar is acid, it keeps bacteria in check; oil is not acidic, and illnesses have been traced back to flavored oils Take the precautions set out in the following sections

You can use herbal vinegars in salad dressings, marinades, and a hundred other items that call for regular vinegar You can combine any vinegar with pretty much any culinary herb or herb combination Rice and white wine vinegars are the usual choices for more reticent herbs, such as tarragon, while bold herbs, like rosemary and sage, can stand up to cider or red wine vinegar To make an herbal vinegar, start with a squeaky-clean glass container (widemouthed jars are the easiest to fill) that has a nonmetal cover Now cram it full of fresh, clean herbs Don t be stingy really pack them in there Next, fill the jar with vinegar, making sure to cover the herbs (Our first choice is rice vinegar because it s milder and lets the herb flavors shine through more than stronger-tasting vinegars) There s no need to heat the vinegar room temperature is fine Use about 1 cup of fresh herbs (or cup dried herbs) for each 2 cups of vinegar

Allow the vinegar to steep: Seal the filled container and set it in a cool, dark place for two to three weeks Then strain the vinegar into a clean storage bottle and discard the herbs (You can add a few fresh herb leaves and edible flowers for decoration) We love to store vinegar in those imported beer bottles with lids held on by wires, but you can use any bottle for which you can find a tight-fitting top or cork Although the acidic vinegar acts as a preservative, to be on the safe side, store herbal vinegars in the refrigerator and use within one year

Use this vinegar in salad dressings, marinades for chicken, and sauces for mild fish and chicken dishes enough tarragon to loosely fill the jar 4 to 6 stems 1 clove garlic Place the tarragon and garlic clove in the jar and cover with the vinegar Allow to steep, as described above, and strain into storage containers 2 cups white wine vinegar