A widely used herb mixture is known as 'fines herbes'. The principal ingredients are parsley, chives, rosemary and savory, plus others such as onion or garlic, pepper, mustard seed and nutmeg, depending on the manufacturer, but the mixture can also be made up by the housewife herself. It may be used in winter in place of bouquet garni.
Otherwise the general rule is that the more rapidly herbs are dried and the lower the temperature during the drying process the better their quality. If you wish to dry herbs at home spread them out in thin layers on rust-free, fine-mesh chicken wire or muslin-covered frames placed in a dry, well-ventilated place where the temperature does not rise above 30C (86F). Best-quality dried herbs are obtained by freeze-drying, which requires complex equipment and is a method that is being increasingly used commercially.
The sauce sold well and having luckily found the old recipe, they immediately set about making it on a larger scale. Its popularity spread rapidly, not only in Britain but throughout the world, and to this day'Worcestershire sauce is still made according to the original recipe brought from India. The basic ingredients are vinegar, soy and molasses and an infusion of anchovies, chilli, ginger, shallots, garlic, plus about 20 other tropical fruits and spices. It is not boiled but prepared by maceration and lengthy ripening in large oak barrels as it was in the cellars of the Worcester pharmacy in the last century.
The distinctive dishes characteristic of the various nations are the result of many factors - geographical, climatic, political, and often religious, as well as specific local factors.
One of the most popular herb mixtures, called 'bouquet garni' can he bought ready made up or prepared at home by each individual cook as she wants. It is prepared by tying together a sprig of thyme, three sprigs of parsley and a small bay leaf, plus whatever the housewife fancies, such as wild thyme, marjoram, lovage, celery leaves, a bit of mace, orange or lemon peel, cinnamon, sweet pepper or a garlic clove.
In China meat cut in small pieces is cooked rapidly and served with a delicately seasoned sauce and white rice. Popular in the former USSR are hearty, seasoned soups served with sour cream. India's highly spiced dishes are often unpalatable to the European.
Otherwise the general rule is that the more rapidly herbs are dried and the lower the temperature during the drying process the better their quality. If you wish to dry herbs at home spread them out in thin layers on rust-free, fine-mesh chicken wire or muslin-covered frames placed in a dry, well-ventilated place where the temperature does not rise above 30C (86F). Best-quality dried herbs are obtained by freeze-drying, which requires complex equipment and is a method that is being increasingly used commercially.
The sauce sold well and having luckily found the old recipe, they immediately set about making it on a larger scale. Its popularity spread rapidly, not only in Britain but throughout the world, and to this day'Worcestershire sauce is still made according to the original recipe brought from India. The basic ingredients are vinegar, soy and molasses and an infusion of anchovies, chilli, ginger, shallots, garlic, plus about 20 other tropical fruits and spices. It is not boiled but prepared by maceration and lengthy ripening in large oak barrels as it was in the cellars of the Worcester pharmacy in the last century.
The distinctive dishes characteristic of the various nations are the result of many factors - geographical, climatic, political, and often religious, as well as specific local factors.
One of the most popular herb mixtures, called 'bouquet garni' can he bought ready made up or prepared at home by each individual cook as she wants. It is prepared by tying together a sprig of thyme, three sprigs of parsley and a small bay leaf, plus whatever the housewife fancies, such as wild thyme, marjoram, lovage, celery leaves, a bit of mace, orange or lemon peel, cinnamon, sweet pepper or a garlic clove.
In China meat cut in small pieces is cooked rapidly and served with a delicately seasoned sauce and white rice. Popular in the former USSR are hearty, seasoned soups served with sour cream. India's highly spiced dishes are often unpalatable to the European.
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Creepers, like ivy, and climbers, such as clematis, wisteria and a vine, have been introduced against the walls.
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