"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-27-2007, 07:50 AM   #1
Senior Cook
 
Join Date: Jun 2007
Posts: 352
ISO alternatives to chervil and how to make garlic oil?

I am making chicken chassauer and the recipe says chevril but i dont have chevril is there an alternative herb i can use.

Also how can i make garlic oil . Can i simply add mushed up garlic too olive oil

__________________

__________________
nicklord1 is offline   Reply With Quote
Old 12-27-2007, 07:55 AM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
i had some chervil in my garden last summer. not sure how it got there. i think from a mesculun seed mix.

if i remember correctly, it has a delicately sweet and aromatic flavor, kind of like anise. but it's more herb-y.

i did a search, and people recommend adding some anise with some parsley. that sounds about right.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-27-2007, 08:11 AM   #3
Senior Cook
 
Join Date: Jun 2007
Posts: 352
so for every table spoon of parsely would you say a pinch of anniseed
__________________
nicklord1 is offline   Reply With Quote
Old 12-27-2007, 08:42 AM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
sounds good. if your going to cook it a long time, and/or in liquid, i'd add a little more anise seed. try to add it to the dish towards the end if possible.
i've never had chicken chassauer, so i don't know how it's used.

for the garlic oil, you could do a coupla things, depending on the type of garlic flavor you're looking for. you could thinly slice the garlic and toast in the oil over medium heat. or you could mince raw garlic, then sprinkle some salt into it and mash by chopping and dragging the side of the knife over it until it's mushy. mix into oil

if the garlic is strong, i'd do the first method or roast it in some foil first, then blend into oil.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-27-2007, 08:52 AM   #5
Senior Cook
 
Join Date: Jun 2007
Posts: 352
thanks i am cooking a soup that needs garlic oil on jan 1st and chicken chassuer on saturday. I will tell you how it goes.
__________________
nicklord1 is offline   Reply With Quote
Old 12-27-2007, 08:55 AM   #6
Senior Cook
 
Fincher's Avatar
 
Join Date: Dec 2007
Location: Toledo, Ontario, Canada
Posts: 110
half tarragon and half parsley will almost give you and exact flavor of chervil
__________________
All it needs is a little salt.... pepper.... mustard, catchup, sauce, flavour. -- Trapper
Fincher is offline   Reply With Quote
Old 12-27-2007, 08:55 AM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,365
Here is a handy reference page that offers substitute suggestions.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-27-2007, 08:59 AM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,733
thanks andy, that'll come in handy.

hey, you're handy andy!


fresh fronds from a fennel bulb might be better than seed, from reding that reference. and of course fresh parsley.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-27-2007, 09:10 AM   #9
Senior Cook
 
Join Date: Jun 2007
Posts: 352
Thank you how should one one prepare garlic oil should one cook the garlic in oil .
__________________
nicklord1 is offline   Reply With Quote
Old 12-27-2007, 09:17 AM   #10
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Just put good quality oil in a small bottle and fill with whole, peeled, raw garlic cloves. Leave to steep for a few days before use and you should have garlic-infused oil.
__________________

__________________
Too many restaurants, not enough time...
Bilby 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 08:11 PM.


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