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Old 04-08-2006, 09:40 PM   #1
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Fresh Oregano In My Sunday Sauce

Hey guys i have been using dried oregano for my sunday sauce just a good pinch and i season it to taste.

Question. Will my sauce be better if I use fresh oregano?

If i use fresh oregano im supposed to add it at the end right?

How much should i use? Here are the dimensions of my sauce.

1 1/2 pounds meat
1 28oz can whole tomatoes
1 6oz can tomato paste
1/2 cup red wine
1 cup Porcini Mushroom Liquid (porcini's soaked in Spring Water)

Will fresh oregano add anything to my dish? is it worth it?


Give me all the feedback you can

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Old 04-08-2006, 09:53 PM   #2
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You are right that you would add the fersh oregano later in the cooking that you have to with the dry.

I think dry and fresh oregano give you different tastes in a sauce like this. I prefer dry for sauce. USe twice as much fresh as you would dry.
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Old 04-08-2006, 09:59 PM   #3
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I love fresh oregano. The only way to tell if you would like it better in your sauce is to try it. Like Andy said, use twice as much as you would dried. And you are correct in that you would want to add it at the end of the cooking process.
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Old 04-08-2006, 10:35 PM   #4
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Like Andy and GB said, add it towards the end of the cooking process. About 1-2 minutes before the sauce is done is good. That way the herbs can release their oils and it will permeate through the sauce.
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Old 04-09-2006, 09:04 AM   #5
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thanks guys
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Old 04-09-2006, 10:00 AM   #6
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While I do love fresh oregano in a lot of recipes, good Italian "gravy" ain't one of them. I just think the dried adds more & better traditional flavor. And I'm not even Italian - lol!!!
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Old 04-09-2006, 12:21 PM   #7
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I find fresh oregano more floral, less pungent. You will need a little more than you use of dried, but I think you will really like it.
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Old 04-09-2006, 01:56 PM   #8
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Quote:
Originally Posted by ironchef
About 1-2 minutes before the sauce is done is good. That way the herbs can release their oils and it will permeate through the sauce.
Not doubting your expertise, ironchef, but is that really enough time? Are you bruising the leaves first? I know they are smaller than bigger leaves such as basil and so forth. I usually use the dried oregano for sauce like some of the others, but fresh is always nice if it adds some brightness to a dish.

Just wondering.
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Old 04-09-2006, 04:32 PM   #9
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Any fresh fresh herb is more desirable the dried.
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Old 04-09-2006, 05:12 PM   #10
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Quote:
Originally Posted by mudbug
Not doubting your expertise, ironchef, but is that really enough time? Are you bruising the leaves first? I know they are smaller than bigger leaves such as basil and so forth. I usually use the dried oregano for sauce like some of the others, but fresh is always nice if it adds some brightness to a dish.

Just wondering.
I was assuming Mylegs would mince/chop the leaves first before adding them.
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