Cooking Well: Multiple Sclerosis Read Online Free PDF

the original flavor (unless purposely done). Flavoring refers to anything other than salt and pepper, for example: lemon juice, herbs, spices, vegetables, mustard, lemon or orange peel, red or cayenne pepper (no, they do not belong to the pepper family but rather the paprika and sweet bell pepper family), low-sodium soy sauce, etc.
    Herbs are the leaves of plants and spices are the buds, fruits, flowers, seeds, roots of plants and trees. Keep dried herbs and spices in a cool place, away from lights and heat (not next to the stovetop or oven) or they will spoil quickly. Keep them tightly covered. Most of the dry herbs have a shelf life of four to six months. Do not buy large quantities since you probably will not use them.Also, buy high quality herbs—if you buy poor quality, you end up putting more in your food, and thus spending more money.
    Fresh herbs with short stems should be stored in an unsealed plastic bag or wrapped in a moist paper towel. Always refrigerate herbs so they can keep up to a week. Fresh herbs with long stems should be placed in the refrigerator in an open plastic bag or at room temperature (if cool) in a small amount of water. It is best to find fresh herbs with their roots still intact since they will keep fresh and flavorful longer. Wrap the roots in a damp paper towel and cover with a plastic bag. Refrigerate, leaving the leaves out in the open. They can keep up to a week.
    Below is a list of herbs and spices that go best with certain foods .
    Use a few per dish, not all. Explore them, use them, and then be adventurous and create your own combination. This is what will make you familiar with them and make your cooking experience most exciting.
    Chicken
    Chervil, coriander, cumin, marjoram, parsley, peppers, rosemary, sage, savory, shallot, basil, tarragon, thyme, and ginger
    Beef, Buffalo, or Venison
    Dill, leek, marjoram, oregano, parsley, peppers, rosemary, savory, basil, tarragon, thyme, ginger, garlic, and shallot
    Veal
    Leek, marjoram, oregano, parsley, peppers, rosemary, savory, basil, tarragon, thyme, ginger, garlic, and shallot
    Rabbit
    Oregano, parsley, peppers, rosemary, thyme, ginger, garlic, and shallot
    Seafood
    Anise, dill, marjoram, oregano, parsley, peppers, rosemary, sage, basil, tarragon, thyme, ginger, garlic, and shallot
    Fruit
    Ambrosia, anise, mint, parsley, rosemary, sage, sesame, and ginger
    Vegetables
    Chives, cumin, dill, leek, marjoram, mint, oregano, parsley, peppers, paprika, rosemary, sage, basil, tarragon, thyme, ginger, garlic, and shallot
    Salads
    Ambrosia, anise, caraway, chervil, chives, dandelion, fennel, leek, mint, garlic, mustard, oregano, parsley, peppers, rosemary, savory, shallot, basil, tarragon, and ginger
    Eggs
    Chives, cumin, leek, marjoram, oregano, parsley, peppers, tarragon, paprika, and shallot
    Pickles
    Coriander, mint, peppers, savory, shallot, and ginger
    If you grow your own herbs, the best time to pick them is in the morning after the dew has evaporated. Do not wash until use. When using fresh herbs remember that they lose their flavor very quickly, so use them towards the end of cooking. Use dry herbs for long cooking and finish with fresh herbs for added favor.
    Using herbs and spices as an enhancement to a dish is one of the most important parts of great healthy cooking. But use them carefully. It is always easy to add but impossible to remove. Remember that you may have possible sensitivities or allergies to some herbs and spices. So be careful and keep notes in your journal and cooking recipes book.
    Finally, here are examples of various herbs mixes that you can create at home.
    Creole: 2 tsp. salt, 2 ½ Tbsp. paprika, 2 Tbsp. garlic powder, 1 Tbsp. dry oregano, 1 Tbsp. black pepper, 1 Tbsp. cayenne pepper, 1 Tbsp. onion powder, 1 Tbsp. dry thyme
    Italian: 1 Tbsp. dry basil, ¼ tsp. dry rosemary, ¼ tsp. dry thyme, ¼ tsp. dry marjoram, ¼ tsp. dry oregano, 1 Tbsp. dry parsley
    Bouquet garni : 1 bay leaf, 3 sprigs fresh thyme, 4 sprigs fresh