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Old 06-09-2006, 08:41 AM   #11
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I agree with Connie, use dried oregano instead. I often do this substitution when we don't have any fresh basil ready. Dried oregano maintains better, fuller flavour than dried basil.

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Old 06-09-2006, 01:48 PM   #12
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Originally Posted by Drama Queen
Fresh basil tastes nothing like dried basil and can't be compared. Basil is one of those herbs that is NOT good when dried. Smell both of them and you'll see. If you're using fresh basil, always put it in the pot at the last minute and don't let it cook. It loses it's flavor very fast when cooked.

I disagree 100%.

I have some lovely fragrant dry basil from my garden that is wonderful in tomato sauces and other things. Penzey's basil is very good too.

Fresh and dry basil have their own uses in the culinary world. With dry, it's important that you use a good quality product.

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Old 06-12-2006, 06:40 AM   #13
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Funny how we all agree to disagree sometimes. I don't think that dried basil tastes llike much of anything. I also agree that fresh basil is best tossed in at the last minute. I think it is very much a taste thing. I'd take a half-dozen leaves of fresh, chifonade it, and toss it on top of the dish before serving if fresh is rare to find. That is the most bang for the buck. Many of us will have tons of fresh basil in the next months. Yes, like most herbs (or other kinds of greens; spinach turns dark as well), fresh basil will turn dark when cooked. Just chop it finely so that there aren't globs of it.
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Old 06-12-2006, 07:44 PM   #14
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You say chifonade it, I say butcher it to itty bitty pieces that are unrecognizable.
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Old 06-19-2006, 07:47 AM   #15
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I see no problem using fresh basil for these. You need to chop it of course. But dried would be just fine. Actually dried basil is one of the best herbs on the planet. Of course you wouldn't make pesto the normal way with dried, but a winter pesto can be made by using parsley and/or spinach with dried basil. The other way to make this attractive would be to go ahead and use the dried and put a fresh leaf on each to serve.
A good way to "chop" basil is to roll the leaves into a cylinder and snip with scissors.

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