Page 4 - BrockCoNewsletter-NovDec-2021.indd

Spice It Up: SAGE

Sage is a member of the mint family. It of pine and citrus. It is used fresh, dried,
resembles an evergreen tree with woody or powdered and can be added to other
stems and leaves with a soft, velvet feel that spice combinations. Sage maintains a strong
can smell pungent, minty, or astringent. fl avor profi le even after it is dried. It pairs
It originated from the Mediterranean and well with other herbs like thyme, rosemary,
was used to help with digestive issues and garlic, oregano, and bay leaf. Check
sore throats during Roman times. Today, its out how we use sage in our From the
primary use is in savory recipes, especially Kitchen recipe this month.
during the holiday season. Source:
This herb comes in several varieties broken https://www.thespruceeats.com/
into three categories: common sage, garden what-is-sage-1328645
sage, and kitchen sage. It complements
oregano, rosemary, and basil very well and is
often used in dishes with meat, seafood, or
side dishes. Sage’s fl avor is earthy with hints

Trend Watch: SOUS VIDE

Sous vide (pronounced sue-veed) is a cooking The benefi ts sous vide cooking provides are
art also known as Low Temperature Long consistent results, tastier foods, less waste,
Time (LTLT) cooking. In French, sous vide and fl exibility during the cooking process.
translates to “under vacuum.” This cooking
style requires placing foods in a vessel, usually To get started with this cooking technique
a plastic pouch or a glass jar, and cooking and producing tender, fl avorful food, you
at a very low temperature for extremely will need a "sous vide" cooking device
long periods in a water bath. Though the (immersion circulator), packaging for your
process of sous vide cooking is easy, it can food (re-sealable freezer bags or canning
get expensive. The machines can cost over jars), and a container to hold the water.
$500, but the packaging is reasonable. This Source:
cooking style produces taste and texture https://anovaculinary.com/what-is-sous-
results not obtainable through other cooking vide/
methods with precise temperature control.