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Old 01-10-2008, 02:36 PM   #11
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You really can't use dried rosemary in quick-cooking dishes, unless it's ground. Dried rosemary is like thick sharp little pine needles & needs to be in dishes like stews, soups, & braises in order to soften up & release the flavor.

The only way to add rosemary to recipes other than long-cooking dishes is to use ground rosemary or chopped/minced fresh.
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Old 01-22-2008, 01:19 AM   #12
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Fresh Vrs. Dry Herbs

Firstly, I belive in using frsh ingredients as often as possible. My question to you is that in the pasta recipe you mentioned you can use dry but would not recommend it in this one. Please explain why the difference with this recipe. Is it because on eis not necessarilyooking with the ingredients but using it as a flavouring as well as a garnish, or is there another reason you would only use fresh this time.Please see your comment below. Thanks!!




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Originally Posted by Bilby View Post
So am I understanding you correctly that the recipe calls for the pasta to be tossed in just oil and fresh herbs? If so, then no, dried won't do.

If you were to make a sauce for the pasta that utilises herbs, then yes you can substitute dried ones, generally, but not always, at a quarter of the rate.

As to what you can do with fresh herbs -

- Freeze them - they can be added frozen into soups and casseroles etc, anything where they aren't needed for presentation and only flavour

- Dry them - turn on your oven to the lowest temp, when desired temp is reached, turn oven off and place washed and lightly-dried herbs on a baking sheet (or similar) and place on top rack of oven for a few minutes. When dried, they can be crumbled into jars for later use.

- Store them in the fridge in a glass of water, which you replace regularly. They will keep for several days longer this way.

Alternatively, buy a small tub and plant your preferred herbs in them. They can be grown from seeds or from little tubs from your nursery. They only really require protection from extremes of heat/cold/wind/snow etc and regular watering and sunlight. And they don't need much space.

Another option is use herbs that you will utilise.
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Old 01-22-2008, 08:11 AM   #13
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Quote:
Originally Posted by Canadianpride View Post
Firstly, I belive in using frsh ingredients as often as possible. My question to you is that in the pasta recipe you mentioned you can use dry but would not recommend it in this one. Please explain why the difference with this recipe. Is it because on eis not necessarilyooking with the ingredients but using it as a flavouring as well as a garnish, or is there another reason you would only use fresh this time.Please see your comment below. Thanks!!
Let me start by welcoming you to DC!!

Pretty close. If you are tossing the just-cooked pasta in oil and herbs, the herbs form a key ingredient and the point of the dish is the freshness of flavour and texture, not to mention the simplicity of it all. Without the fresh herbs, you are sort of eating just oily pasta with a few dried bits of grass in it. No where near as attractive. If, on the other hand, you were making a sauce to be served with/on/through the pasta, depending on the dish, you would be able to add the herbs in a dried state as they are add flavour or a depth of flavour to the sauce/topping. In a very quick cook and serve sauce, you would still be better off using fresh herbs that you add at the end. Dried herbs need a bit of time with the heat to activate the flavours. A fresh herb just is there and the key then is to not kill it and the flavour it offers.

Just as a very rough guide, the shorter the cooking time, the fresher the herbs should be. Or just add at the end of any dish to give the dish a buck up.

Hope that helps.
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