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View Poll Results: Which of the following do you consider to be a sprig of thyme?
Left 0 0%
Center 3 27.27%
Right 5 45.45%
Other 3 27.27%
Voters: 11. You may not vote on this poll

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Old 09-11-2019, 01:22 PM   #1
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What is a sprig of thyme?

I often see recipes that include sprigs of various fresh herbs as a measurement. Curious what you consider to be a sprig. Which one and why?
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Old 09-11-2019, 01:45 PM   #2
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Not sure how to describe "why" that's just my guess and I could be wrong. (I know, not likely)

OK, I just googled it and the consensus seems to be the center one.
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Old 09-11-2019, 01:48 PM   #3
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I think a sprig is pretty small - about 2-3 inches. In your pic that one on the right would be closest...
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Old 09-11-2019, 01:52 PM   #4
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Hmm, I've seen that "sprig of Thyme" in recipes, and it is a guessing game isn't it. I guess a lot depends on the volume of the rest of the recipe.
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Old 09-11-2019, 02:57 PM   #5
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Quote:
Originally Posted by Kayelle View Post
Hmm, I've seen that "sprig of Thyme" in recipes, and it is a guessing game isn't it. I guess a lot depends on the volume of the rest of the recipe.
That's how I think of it. It could also vary a bit depending on how strongly you want to taste the thyme.
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Old 09-11-2019, 03:06 PM   #6
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I've often wondered about the use of those vague terms, too. I'd say about the size of the center one, but only guessing, and with each author it may be different.
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Old 09-11-2019, 03:24 PM   #7
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I have always assumed that the precise amount wasn't all that important or the author would specify more exactly.
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Old 09-11-2019, 03:30 PM   #8
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True dat ^. Yet another reason I'm not a baker. I'm hardly ever precice.
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Old 09-11-2019, 03:51 PM   #9
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I went with the center one.
Im also not the most precise person when cooking, yet Im a stickler for accuracy ( kind of ironic). I hate vague terms. I also dont like when you watch a cooking show, and they say ' if you dont have this ingredient , you can throw in this , that or the other thing ...). And , the one other thing that drives me crazy is when they cover up the actual brand of whatever they may be using. When I am follwing a recipe, I like to be as accurate to the source the first time around. After that , I make my tweets.

Obviously I have issues lol
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Old 09-11-2019, 10:47 PM   #10
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Middle to right, depending upon the volume I'm making. I use thyme most often when I'm making chicken salad for sandwiches.
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Old 09-12-2019, 08:08 AM   #11
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I used it in salads. Just sprinkle its dried leaves on the salad.
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Old 09-12-2019, 08:25 AM   #12
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I voted the right image.
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Old 09-12-2019, 09:04 AM   #13
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This is the dish that inspired my question. The recipe says to put a sprig of thyme under each chicken leg quarter. I cut several bunches of stems similar to the one on the left from my garden and scattered them on top of the corn. As it roasts, the chicken drippings run over the thyme and flavor the corn and the leaves pretty much fall off.

For experienced cooks, you can make a judgment call, but new cooks are often afraid to do that. Click image for larger version

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Old 09-12-2019, 09:53 AM   #14
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Depends on how much you like thyme. I generally consider it to be the middle one.
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Old 09-12-2019, 10:41 AM   #15
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I don't think there can be a right or wrong answer. It would depend entirely on the dish being cooked.

GG for under the leg & thigh of the chicken to flavour the corn I think you chose correctly.

If you were baking/roasting in the oven and were to place it on top of the chicken leg/thigh/breast I would choose the middle. (I like thyme)

For single pieces, as in a leg or a thigh I would choose the single sprig.

I would also choose a single sprig with a soft green stem (or even a half or pinched top) to serve fresh on top of the meat for the individual dishes on their way to the table if there already is thyme incorporated while cooking but not seen.
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Old 09-12-2019, 02:55 PM   #16
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Quote:
Originally Posted by taxlady View Post
I have always assumed that the precise amount wasn't all that important or the author would specify more exactly.
I've always gone with this type of thinking.

Unless you use a large bunch of a fresh herb, like 2 or 3 or more times the amount shown in # 1, the flavor imparted by # I or # 2 (amounts) will likely be very subtle.
I think if you use the # 3 quantity, you might not even be able to tell that you added it.
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Old 09-12-2019, 10:13 PM   #17
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One stem...
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Old 09-12-2019, 10:33 PM   #18
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Quote:
Originally Posted by salt and pepper View Post
One stem...
But how long and how many branches?
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Old 09-12-2019, 11:22 PM   #19
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Quote:
Originally Posted by salt and pepper View Post
One stem...
Is that the one on the right in the picture?
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Old 09-13-2019, 12:00 AM   #20
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If I leave the thyme leaves on the stems, it is because I plan to pull them out at the end of the cook. So, I don't know what a "sprig" is, precisely. Not sure how much it matters between one stem and three stems.

If a recipe is calling for just the leaves, it will usually give teaspoons or tablespoons as a measure.

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