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Marjoram
The daintiest of the oregano tribe, marjoram has a minty, sweet flavor with rich savory undertones that sets it apart from its more strongly flavored oregano cousins.
37 Questions
What type of foods is marjoram used in?
Yes, you can, but it acts as a mild stimulant and in thus is not something that you want to abuse; however, research has proven that it is also helpful with upset stomachs.
Is marjoram sold in supermarkets?
Yes, marjoram is typically sold in supermarkets, both in fresh and dried forms. Fresh marjoram can often be found in the produce section, while dried marjoram is usually located in the spice aisle. Availability may vary by location and store, but it is generally a common herb used in cooking.
What do marjoram and thymehave in common?
They are both herbs of the mint family of different genus. Marjoram, often called mexican oregano, and sometimes sold as oregano has a much different flavor and smell than thyme.
What are the benefits of Marjoram?
You can substitute it for Oregano. It has a mellower taste but they are similar in flavor.
Marjoram should only be used instead of Oregano in very strongly flavored savory dishes such as meat dishes. In dishes with a more subtle flavor, such as tomato-based preparations, Marjoram will almost certainly not be a suitable replacement for Oregano.
Marjoram is rumored for various health benefits, but there appears to be little scientific evidence to support this claim.
What do marjoram and thyme having in common?
Marjoram and thyme are both members of the mint family, used as culinary spices.
Marjoram and thyme are both members of the mint family, used as culinary spices.
Ingredients
- 1 c egg substitute
- 1/8 tsp pepper
- 1/8 tsp marjoram leaves
- 1/4 c celery finely chopped
- 1/4 c red bell pepper finely chopped
- 2 tbsp green pepper finely chopped
- 1 tbsp fat free chicken broth
- 1 c nonfat cheddar cheese shredded
- 2 slices white or whole wheat bread toasted
- 1 tbsp chives chopped
In a bowl, combine egg substitute, pepper and marjoram; set aside. In a nonstick skillet spray with cooking spray, over medium heat, cook celery, red pepper, green pepper and chives in chicken broth until tender. Add egg substitute and grated cheese to mixture. Cook stirring occasionally until set. Serve immediately with toast halve if desired or plain.
Marjoram is a green-colored herb, so it is not responsible for the pink color of your meatloaf.
Unfortunately, although most people have been told that beef cooked until brown is safe and pink is undercooked, the reality is that color and degree of doneness are not the same.
The best way to figure out if your meatloaf is safe is to use a food thermometer. If the inside of the meatloaf is over 165 degrees Fahrenheidt, it is safe to eat because the bacteria that could make you sick have been killed by the heat.
If you don't have a meat thermometer, I would suggest slicing the meatloaf into 1" slices and then pan cooking the slices like a hamburger until brown throughout. This isn't fool-proof (about 1 in 5 hamburgers can be brown the whole way through and still not be hot enough to kill E. coli in the center), but it would give you a better margin of safety.
