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Old 12-27-2006, 12:43 PM   #11
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I just can't imagine 1/4 teaspoon each of rosemary and thyme having much, if any effect on a whole loaf of bread.

I'll have to give it a try.
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Old 12-27-2006, 06:45 PM   #12
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Quote:
Originally Posted by Aria
I furnished my info on herbs quoted from 1978 Betty Crocker's Cookbook New and Revised Edition.
Well, now that makes sense, Aria. You're quoting from a book that is 30 years old! I'm not even convinced that there were dried, whole herbs 30 years ago. Progressively, cooking technique and method has changed dramatically in the past 30 years, would you not agree?
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Old 12-27-2006, 07:30 PM   #13
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Quote:
Originally Posted by VeraBlue
You're quoting from a book that is 30 years old! I'm not even convinced that there were dried, whole herbs 30 years ago.
Well, VB ... you have to understand cookbooks ... the good ones will explain what they mean in their recipes - and if you put it back into context - the info Aria quoted is only specific to the recipes in the 1978 edition of Betty Crocker's Cookbook where in their recipes, "Ground herbs should be used in the recipes unless another form is specified. If you substitute fresh herbs, increase the amount." I have several cookbooks that explain "what they mean" up front in the introduction, preface, or some other introductory section. I have a modern cookbook that says up front ... when they say "flour" they mean all-purpose unless otherwise specified in the recipe, etc.

And yes, there were dried whole herbs in 1978 ... and probably a couple or more mellennia before then.

Quote:
Originally Posted by Half Baked
I just can't imagine 1/4 teaspoon each of rosemary and thyme having much, if any effect on a whole loaf of bread.
LOL - Jan .... my_psychosis didn't give us the recipe so it's hard to guage how much herbs for what quantity of flour. However, from doing a little exploring ... 1 tsp each of fresh herbs would be about right for a loaf made from 2-cups of flour.

Remember - the question was about substituting fresh for dry in the recipe - not how much you or I would use.
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Old 12-27-2006, 07:39 PM   #14
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well, there are dried herbs and then there are dried herbs. i think it's useless to try to apply one ratio to them all.

fresh herbs usually pack the most flavor whallop. freshly dried whole herbs, next. powdered herbs, least. with dried whole herbs, there is a marked difference between air-dried and freeze-dried in flavor. even dried whole herbs will end up pretty flavorless if they've been sitting around for 2 or 3 years. and there's also the obvious volume difference between whole and powdered herbs; will you get the same amount of flavor out of powdered herbs because there's more of it in any given volume. who knows??

there's also the chef's interpretation of the recipe; in this case, do you want the herbs to stand forth boldly or be delicately suggestive?

my bottom-line advice: use your nose instead of your measuring spoons.

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Old 12-28-2006, 06:46 AM   #15
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Quote:
Originally Posted by Michael in FtW
Well, VB ... you have to understand cookbooks ... the good ones will explain what they mean in their recipes - and if you put it back into context - the info Aria quoted is only specific to the recipes in the 1978 edition of Betty Crocker's Cookbook where in their recipes, "Ground herbs should be used in the recipes unless another form is specified. If you substitute fresh herbs, increase the amount." I have several cookbooks that explain "what they mean" up front in the introduction, preface, or some other introductory section. I have a modern cookbook that says up front ... when they say "flour" they mean all-purpose unless otherwise specified in the recipe, etc.

And yes, there were dried whole herbs in 1978 ... and probably a couple or more mellennia before then.


I'm not quite sure how to respond to this...It seemed that Aria and I had this pretty much settled, conversationally. I do understand the nature of cookbooks, everything from 'good' cookbooks to printed recipes from the 1700s, those translated from another language, card files passed down through generations. I'm not sure what about my response would suggest I don't understand cookbooks.
The comment regarding whole herbs was meant to be tongue in cheek, not a literal expression.
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Old 12-28-2006, 08:33 AM   #16
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I think Michael's interpretation of the specificity of the direction for that cookbook is quite cogent. I was a bit befuddled by the ground herb thing, since I find them to be SO specific for certain recipes and not at all applicable for others. So a "blanket" pronouncement to use ground herbs was confusing. Thanks Michael.
As for "30 year old cookbooks", Julia's still work very well for me.
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Old 12-29-2006, 09:58 PM   #17
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Quote:
Originally Posted by VeraBlue
The comment regarding whole herbs was meant to be tongue in cheek, not a literal expression.
Sorry, VB - I failed to include an emoticon to denote that I, too, was being a bit cheeky. I know you know cooking, and how to read cookbooks. So for my negligence I will willingly strip off my shirt, wrap my arms around the mast, and take my 40-lashes with a wet noodle without a whimper....
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Old 12-30-2006, 09:12 AM   #18
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Quote:
Originally Posted by Michael in FtW
Sorry, VB - I failed to include an emoticon to denote that I, too, was being a bit cheeky. I know you know cooking, and how to read cookbooks. So for my negligence I will willingly strip off my shirt, wrap my arms around the mast, and take my 40-lashes with a wet noodle without a whimper....
Okay, now you've gone and one it....I'm all excited...I'll even waive my normal $250 fee !!!!

Thanks for the clarification, I really do mean that.
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