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Old 03-05-2007, 02:54 PM   #11
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Quote:
Originally Posted by YT2095
why spend all that time and extra plastic when the method I employ uses a single plastic bag and if very fast to do?
it`s used in Industry all the time too :)
Because it takes hardly more time than the ice cube method. The herbs are wrapped tightly and not open to freezer burn in the plastic bag. You don't have to have space for extra ice cube trays or go without. You don't have to remember to go back and pop them out of the tray and into a bag. Since they are flat they take up half the space in the freezer. I freeze loads of leftover stuff, so that's important.

I know it's an industry practice but a commerical kitchen has more freezer space and uses up the product faster than I do.
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Old 03-05-2007, 03:00 PM   #12
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LOL, it`s TNT here and I/we eat coriander probably at the same rate as a Commercial kitchen anyway, so we`ve never had a prob with it :)

maybe that`s it?
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Old 03-05-2007, 03:22 PM   #13
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We eat a lot of it too, but not nearly as much as you do, I bet. I freeze it because there is always some left over from a nice fresh bunch and I hate it when it goes bad! I grow it in my garden but when I see a very nice fresh bunch at the store in the winter (Boston folks -- think Super 88) it always jumps in my cart.
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Old 03-05-2007, 03:28 PM   #14
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I don`t blame ya! do you ever let any of your home-grown go to seed and use those also? we do, I dry them and take some away for next years planting and the rest I cook with, gives lovely Citrus type type of smell :)

I`ve also Dried it too and that works, you need a paper bag and put the leaves (still in the little stems) in whole and done squash them and place in the fridge, it only works in Frost Free type fridges, after about 2 weeks they`re all crunchy dry and still smell Very Nice too :)
only problem is that you can`t do too many at a time, but crushed and sprinkled on a dish later the smell is like WOW! :)
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Old 03-05-2007, 03:40 PM   #15
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Now I am kicking myself because I had a big plant go to seed this summer and I didn't think to save the seeds! Grrrrr. I will try that this summer, though.

You know, I inadvertanly dried some about 3 weeks ago. It was on the counter and dried out perfectly with almost no help at all. I dry my garden basil and almost prefer the dry to fresh because of what you say:

crushed and sprinkled on a dish later the smell is like WOW!

Well, the dry cilantro smelled WOW, but tasted more than a wee bit bitter, so I tossed it. Any ideas why?
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Old 03-05-2007, 03:50 PM   #16
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no idea in all honesty, probably some sort of arial oxidation would be the most likely cause, whereas the Aromatics are less suceptible.

^^^ Only a Guess though ^^^
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Old 03-07-2007, 09:05 AM   #17
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I just whizzed some up in the FP and added a little oil. Keeping in the fridge.
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Old 03-07-2007, 03:14 PM   #18
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Quote:
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I just whizzed some up in the FP and added a little oil. Keeping in the fridge.
Make sure you don't store any fresh herb in oil for more than a week or 2. Botulism and all.
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Old 03-08-2007, 06:25 AM   #19
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I dont like the freezing idea, because the fragrance will lost when it sogged.
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Old 03-08-2007, 07:33 AM   #20
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I, too, skip the ice cube phase. I put fresh herbs in a baggie and freeze it flat. Then I crush it and take out what I need. No, it isn't as good as fresh, but then what is? If you're like me and live somewhere where the winters can be harsh, it is the next best thing. You can also make pesto type condiments and freeze them.
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