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Old 04-20-2006, 03:11 PM   #1
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Crushing Herbs?

If a recipe im using calls for "crushed fresh thyme" what is the best way to go about crushing it



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Old 04-20-2006, 03:18 PM   #2
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a mortal and pestle is the best way, but if you dont have one, just hit it with a side of a chef's knife a couple of times, this is just to release esential oils and flavors.

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Old 04-20-2006, 03:21 PM   #3
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Crushed "fresh" thyme? That's definitely a new one. Normally the term "crushed" is used with dry herbs.

What type of recipe? A roast or other long-cooking recipe might call for that.

Elaborate, please. :)
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Old 04-20-2006, 04:31 PM   #4
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I've heard of bruising leafy herbs like sage or basil, but never something like thyme. Try stripping the leaves and mincing them like you would garlic, with the flat side of a chef's knife.
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Old 04-20-2006, 04:39 PM   #5
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I do it in the palm of my hand. Put the herbs in there and just roll them between my fingers. I kind of use the palm of my hand and my fingers like a mortar and pestle.
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Old 04-20-2006, 09:27 PM   #6
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You just need to do some damage to the cell walls a little to speed the release of flavors.
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Old 05-07-2006, 05:31 AM   #7
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When it comes to fresh thyme, I just put in branches when I start cooking, then pull out the stems before serving. I agree with everyone that crushing fresh thyme seems not right. The leaves are so small. But just rub the branches between your palms and toss them in.

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