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Old 02-21-2008, 10:40 PM   #1
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Parsley Question

Okay, so I have a recipe that calls for a 1/4 cup of parsley and since it's my mother's recipe I know it's the dried bottle stuff, not fresh. But I grabbed some fresh tonight at Wal-Mart. Now, I'm worried about using fresh in the recipe because of the quantity issue. Can I dry out the fresh to get the right quantity? I'm slow cooking the sauce and I worry big fresh leaves will burn or make it taste different.

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Old 02-21-2008, 11:37 PM   #2
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1/4 cup? That's a LOT of dried parsley for a recipe. Don't worry about using the fresh in the recipe, it'll be all that much better. Tear them at the stem and rinse well ... the salad spinner is great for fresh herbs. Blot with paper toweling if still damp. Then chop finely for use in your recipe -- they shouldn't burn in a sauce.

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Old 02-22-2008, 12:24 AM   #3
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Well, in all fairness it's a 1/4 cup offset by 2 pounds of tomatoes and one pound of ground beef among other ingredients.
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Old 02-22-2008, 01:02 AM   #4
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Wow ... then I might use the whole bunch of parsley. I still don't think it will burn.
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Old 02-22-2008, 02:13 AM   #5
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It won't burn and I'd use the whole bunch of parsley..You will have a fantastic sauce using the fresh.. Go for it.. Let us know how it turned out...

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Old 02-22-2008, 05:04 AM   #6
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My guess is that your mother substituted dry for fresh from the recipe years ago when it was all de rigour to have a cabinet full of unusual, dry herbs.

Unless the recipe is for 75 people, I cannot imagine anything that would call for a quarter cup of dried parsely.
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Old 02-22-2008, 05:06 AM   #7
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Quote:
Originally Posted by Callisto in NC View Post
Well, in all fairness it's a 1/4 cup offset by 2 pounds of tomatoes and one pound of ground beef among other ingredients.
Two pounds of tomatoes really isn't that much....nor is a pound of meat. If it's her own recipe, it's possible she intended other people would use fresh while she, herself, preferred dried...and probably used much less.
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Old 02-22-2008, 07:06 AM   #8
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i buy dried parsley by the pound! I have an herbed dinner roll recipe, makes 12 rolls, that uses 2 T. of dried parsley, so I use a lot of dried parsley.

One question for fresh use. Since parsley is a relative of celery, when I use fresh parsley, I use the whole plant, stem and all. I end up using a lot of small celery like parts. They taste just like parsley. No more throwing away those bare tree branch looking parts. Do any one else use the copious amount of parsley branches?
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Old 02-22-2008, 08:47 AM   #9
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Just use the fresh and taste as you go so you don't overpower the sauce with the parsley.
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Old 02-22-2008, 09:45 AM   #10
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Quote:
Originally Posted by bethzaring View Post
One question for fresh use. Since parsley is a relative of celery, when I use fresh parsley, I use the whole plant, stem and all. I end up using a lot of small celery like parts. They taste just like parsley. No more throwing away those bare tree branch looking parts. Do any one else use the copious amount of parsley branches?
I do - I use the stems of most herbs with soft stems, such as cilantro. I don't use the stems of woody herbs, like rosemary and thyme. Depending on what I'm making, I sometimes just toss the sprigs of woody herbs into the dish as it's cooking, especially if it has a sauce. This way, I don't have to strip the leaves off, and trying to chop fresh thyme leaves is a PITA.

re: dry vs. fresh herbs, the rule of thumb is to use 3 times as much fresh as dried. HTH.
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