 |
04-22-2009, 05:05 PM
|
#1
|
Head Chef
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
|
Dry herbs = how much fresh?
So i created this awesome recipe for stuffed pork, BUT i always use dry herbs. So i would like to know how much dry = fresh.
I use dry basil, oregeno and a 50cent bottle of itialian seasonings from walmart for my pork dish. I would like to use fresh leaves
thanx
__________________
|
|
|
04-22-2009, 05:33 PM
|
#2
|
Sous Chef
Join Date: Mar 2006
Location: Oregon
Posts: 871
|
generally speaking, triple it. 1 tsp dry = 1 tbs (3 tsp) fresh.
__________________
|
|
|
04-22-2009, 05:47 PM
|
#3
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,447
|
Quote:
Originally Posted by vyapti
generally speaking, triple it. 1 tsp dry = 1 tbs (3 tsp) fresh.
|
+1
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
04-22-2009, 09:07 PM
|
#4
|
Master Chef
Join Date: Apr 2009
Posts: 9,746
|
yes i do a 4 to 1 ratio. 4 (fresh) - 1 (dry). so i quadruple the fresh.
except fresh nutmeg which i add more than 4X (fresh grated nutmeg seems so mild to me).
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
|
|
|
04-22-2009, 11:25 PM
|
#5
|
Head Chef
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
|
Ok cool. Now i kind of know what to do. Im going to season thin slices of pork but with fresh herbs and cheeses and then roll them up and gill them over open fire.
|
|
|
04-22-2009, 11:32 PM
|
#6
|
Master Chef
Join Date: Apr 2009
Posts: 9,746
|
Quote:
Originally Posted by LT72884
Ok cool. Now i kind of know what to do. Im going to season thin slices of pork but with fresh herbs and cheeses and then roll them up and gill them over open fire.
|
you're welcome. chop the herbs very fine. not in a processor or they get kinda mushed.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
|
|
|
04-22-2009, 11:33 PM
|
#7
|
Master Chef
Join Date: Apr 2009
Posts: 9,746
|
Quote:
Originally Posted by LT72884
Ok cool. Now i kind of know what to do. Im going to season thin slices of pork but with fresh herbs and cheeses and then roll them up and gill them over open fire.
|
btw they kind of sound like pork braciole. you may like to add a little fresh parsley, a small amount of bread crumbs, olive oil (to hold it all together), and some ground hot pepper flakes to the filling. just a suggestion.
enjoy
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
|
|
|
06-04-2009, 03:14 PM
|
#8
|
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
|
I, too, learned 3:1 ratio for most herbs, that is that you use 3X more fresh than dried. That said, I find that some dried herbs are a waste of money, most especially basil, has not much flavor, so forget it, the fresh basil will be much stronger. There are a few other herbs it applies to, according to my (and my husband's) taste buds. Fresh bay leaves are stronger than dried, but few without a garden will ever see fresh. I think fresh parsley has a stronger flavor than dry. Oregano and dill are considerably stronger than fresh once dried. Sage is stronger dried. So ....
__________________
|
|
|
06-04-2009, 04:46 PM
|
#9
|
Master Chef
Join Date: Apr 2009
Posts: 9,746
|
Quote:
Originally Posted by Claire
I, too, learned 3:1 ratio for most herbs, that is that you use 3X more fresh than dried. That said, I find that some dried herbs are a waste of money, most especially basil, has not much flavor, so forget it, the fresh basil will be much stronger. There are a few other herbs it applies to, according to my (and my husband's) taste buds. Fresh bay leaves are stronger than dried, but few without a garden will ever see fresh. I think fresh parsley has a stronger flavor than dry. Oregano and dill are considerably stronger than fresh once dried. Sage is stronger dried. So ....
|
i refuse to use dry basil!! if i don't have fresh for my cooking than it gets extra oregano.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
|
|
|
06-04-2009, 06:02 PM
|
#10
|
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
|
The 3 times for fresh versus 1 dry works for most herbs, with a few exceptions for the stronger ones like rosemary, sage, tarragon, etc. For those you might want to just double the amounts for fresh, since these are strong-flavored.
And if in doubt, just taste as you go along, because personal preferences do prevail.
For instance, although Claire states that she finds dry dill & sage stronger than fresh, I find the exact opposite to be true. So in the end it's going to be up to you to decide.
Herb amounts, like all seasoning really, is really a personal thing.
__________________
__________________
|
|
|
 |
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Discuss Cooking on Facebook |
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|