my_psychosis
Senior Cook
Hi all. My bread recipe calls for 1 tsp each fresh rosemary and thyme. I only have dried, so how much should I use? Thanx.
my_psychosis said:Hi all. My bread recipe calls for 1 tsp each fresh rosemary and thyme. I only have dried, so how much should I use? Thanx.
Aria said:Ground herbs should be used in the recipes unless another form is specified. If you substitute fresh herbs, increase the amount.
Aria said:I furnished my info on herbs quoted from 1978 Betty Crocker's Cookbook New and Revised Edition.
VeraBlue said: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.
Half Baked said:I just can't imagine 1/4 teaspoon each of rosemary and thyme having much, if any effect on a whole loaf of bread.
Michael in FtW said: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.
VeraBlue said:The comment regarding whole herbs was meant to be tongue in cheek, not a literal expression.
Michael in FtW said: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....