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ChocolateLady 
"500 Chocolate Delights"
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 Posted - 12/12/2007 : 06:35:23
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| Hm... sage in chicken soup, eh? I know it goes well with turkey, but I've never put it in chicken. Thanks for the tip! |
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Sean 
"Necrosphenisciform anthropophagist."
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Posted - 12/12/2007 : 07:33:34
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Sage and pork is a goody. So I suppose sage and strongly-flavoured meat (such as turkey) have a natural affinity.  |
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ChocolateLady
"500 Chocolate Delights"
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Posted - 12/12/2007 : 09:10:48
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quote:
Originally posted by Se�n
Sage and pork is a goody.
I wouldn't know. Don't eat pork, never liked it, even before I started keeping kosher.quote:
So I suppose sage and strongly-flavoured meat (such as turkey) have a natural affinity.
But chicken isn't that much of a strong flavoured meat, really. That's why I was surprised.
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BaftaBaby 
"Always entranced by cinema."
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Posted - 12/12/2007 : 09:55:35
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Make the soup, dahlink, you'll be pleasantly surprised. Actually dried sage works better than fresh in this case. Try a little at first -- it's always easier to add than take away!
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ChocolateLady
"500 Chocolate Delights"
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Posted - 12/12/2007 : 11:55:45
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quote:
Originally posted by BaftaBabe
Make the soup, dahlink, you'll be pleasantly surprised. Actually dried sage works better than fresh in this case. Try a little at first -- it's always easier to add than take away!
Dried, you say? Easier said than done. Sage is indigenous to this area and they sell it fresh or you can grow your own, or even find it growing wild so easily that they just don't bother selling it dried. Now, if you can tell me how to dry my own, that would be helpful.
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BaftaBaby
"Always entranced by cinema."
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Posted - 12/12/2007 : 12:13:48
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quote:
Originally posted by ChocolateLady
quote:
Originally posted by BaftaBabe
Make the soup, dahlink, you'll be pleasantly surprised. Actually dried sage works better than fresh in this case. Try a little at first -- it's always easier to add than take away!
Dried, you say? Easier said than done. Sage is indigenous to this area and they sell it fresh or you can grow your own, or even find it growing wild so easily that they just don't bother selling it dried. Now, if you can tell me how to dry my own, that would be helpful.
Of course you CAN use fresh - but you have to adjust the proportions ... and chop the leaves into small pieces -- REMOVE the stems.
Also - for future uses, strip off the leaves and pop 'em in a freezer bag. Freeze 'em. When you're ready to use, grab a handful and throw them into soup, stew, whatever. They should crumble in your hand. Good for basil and coriander, too!
You can dry leaves by stripping off the stems, spread out the leaves on a baking sheet and put them on the bottom shelf of an oven at low temp. All ovens are different, so experiment with timing. Should take a few hours. But check! When ready, let cool, then crush and store in air-tight jar. If jar is big enough and you can get one of those little dessication packs, throw it in to keep out any residual moisture.
Enjoy!
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Whippersnapper. 
"A fourword thinking guy."
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Posted - 12/12/2007 : 13:08:19
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This is sage advice indeed!
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... while I've been away ...
