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Post by leadwellie on Feb 11, 2009 22:49:52 GMT
in bouquet of garni, it comes in teabag and you put it in your stews etc
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Post by ivy noidea on Feb 12, 2009 6:50:00 GMT
It will depend on the manufacturer but I would have thought it would tell you on the packaging.
You can make your own by tying a bundle of herbs together - usually parsley thyme and bayleaf but you can use what you like.
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Post by leadwellie on Feb 12, 2009 12:12:01 GMT
the reason Im asking is because you cant ge it out here, and Im trying toget mary away from salt so using herbs to season, also marys mum cant have salt so trying to get together what herbs is good with the differnt meats etc. unfortunatly the stapple diets here is fat fat and more fat with tuns of salt, yuk yuk . Ive managed to cut mary back big time but now its time to go that little bit more and get rid of the salt lol
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Post by tigerlily on Feb 12, 2009 12:22:27 GMT
en.wikipedia.org/wiki/Bouquet_garniOh, I don't know if you can get the kind of seasonings in Canada that they can in the US, but look out for Mrs Dash seasoning. No salt in it at all, just pepper and other herbs and spices. It's great for jazzing up the taste of food.
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Post by leadwellie on Feb 12, 2009 13:08:14 GMT
I guess its just here on the island we cant get it In the UK I used to buy it in teabag form which was convenient, we can get the separate herbs but in a dried form
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Post by troykerr on Feb 12, 2009 16:11:36 GMT
If you can't get the fresh herbs to tie together as Ivy suggest you could see if you can make little pouches from fine mesh cloth to make up your own. This shows what the Schwarz 'Tea bag' includes www.schwartz.co.uk/productdetail.cfm?id=5123
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Post by scoo on Feb 13, 2009 16:38:16 GMT
When I did my catering course, we put the fresh herbs in a strip of blanched leek, and tied it up in a little parcel with string, then let it dangle in whatever we were cooking.
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Post by sarah on Feb 13, 2009 22:13:46 GMT
I don't bother with that, I just bung in a lot of mixed herbs (dried) and brown sauce and stuff! good luck with the salt, I never use it in casserole because the oxo cubes etc all have it, but I confess I have not yet got around to the low salt stuff! xx
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Post by lily on Feb 13, 2009 23:26:42 GMT
Check the label if you are going to use the Lo-Salt if, for instance, you are diabetic or have certain heart/kidney conditions. You need to check with your doc if you can use it.
xxx
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Post by lottielou on Feb 14, 2009 12:42:02 GMT
Hi, We are both having to avoid salt. I live in France and have also had some difficulty finding some herbs and spices so I had my daughter send me some seeds and grew my own herbs. In some cases I had my visitors bring some over for example Bart's Thai Green curry Paste. I could not grow the lemon grass for some reason. For a good stock/ casserole etc. I usually put in some fresh sprigs of thyme, bay leaf, and parsley stalks tied up with a piece of twine. The black peppercorns are usual caught when I strain the stock. If you are still having problems you can try Carl's suggestion on the Shwartz Web site above.
Good luck.
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Post by sarah on Feb 14, 2009 22:00:58 GMT
Thankyou Lily, it never occured to me that low salt could give you problems! xx
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Post by lily on Feb 14, 2009 23:46:36 GMT
Thankyou Lily, it never occured to me that low salt could give you problems! xx Sarah, I only know 'cos my sister is diabetic and when I told her she said she couldn't have it.
xxx
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Post by Fi on Feb 24, 2009 11:05:56 GMT
Lead, as well as using herbs to replace salt as a flavour enhancer, have you considered spices as well? Anything from a pre-prepared curry powder to your favourite mix will do wonders to lots of recipes. It does take a bit of experimentation to find out which ones you prefer and, as you become more familar with the flavours, it's well worth while getting a pestel and mortar and grinding your own, because whole spices lose their flavour much more slowly than ones that have been powdered. If pestel and mortars are hard to find, a small, preferably electric, coffee grinder works just as well. Lemon and lime juices are also good flavour enhancers, and just about any fruit and meat can be cooked together to produce a glorious flavour. One other thought, given the need to reduce salt intake, do you check the amount of salt in things like bread? I don't know about Cananda, but in the UK, some breads include the recommended daily intake of salt in one slice and thus make a nonsense of trying to follow a salt reduced or free diet. It does take a while to get used to a salt reduced diet, but eventually you'll find that a lot of manufactured food is unpalatable simply because it tastes too salty. It can be a bit of a problem in some restaurants, because some cooks and chefs think that they know how much salt is needed and get a tad upset if a customer says they don't want any added while the food is being cooked. One thought - if ever you're after other food items that are not available where you are, there are loads of websites where you can buy them online - I'm sure that some will be of companies based in Canada, so the postage costs won't be too high. Final thought - if you're ever cooking chicken, add some tarragon to the herbs, or even use it alone, along with a bit of lemon juice. Then enjoy!
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Post by meltemi on Apr 8, 2009 10:01:30 GMT
If you can't get the fresh herbs to tie together as Ivy suggest you could see if you can make little pouches from fine mesh cloth to make up your own. This shows what the Schwarz 'Tea bag' includes www.schwartz.co.uk/productdetail.cfm?id=5123A new use for old tights is it? Try adding Cinnamon sticks + allspice + cloves to meat casserole dishes...the Greek thing...
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