"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 04-20-2006, 04:11 PM   #1
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
Crushing Herbs?

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

cheers

__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-20-2006, 04:18 PM   #2
Senior Cook
 
Join Date: Nov 2005
Posts: 294
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.
__________________

__________________
Chef_Jimmy is offline   Reply With Quote
Old 04-20-2006, 04:21 PM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
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. :)
__________________
BreezyCooking is offline   Reply With Quote
Old 04-20-2006, 05:31 PM   #4
Sous Chef
 
vyapti's Avatar
 
Join Date: Mar 2006
Location: Oregon
Posts: 871
Send a message via Yahoo to vyapti
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.
__________________
vyapti is offline   Reply With Quote
Old 04-20-2006, 05:39 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-20-2006, 10:27 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,380
You just need to do some damage to the cell walls a little to speed the release of flavors.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-07-2006, 06:31 AM   #7
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
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.
__________________

__________________
Claire is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.