Fresh Herbs?
When cooking with herbs it is hard to tell if what you have in the cupboard is fresh.
Dried herbs actually have a shelf life of about 1 – 1½ years, but if you are like me, most of my herbs have been there for much longer!
Before using the herb in your recipe, pinch a few of the leaves between your fingers and roll a bit. If you can smell the herb it should be good to use.
If you don’t smell anything or the smell is very faint toss the herbs and buy some new ones.
Permalink: Fresh Herbs?
Posted by Teresa Worth on May 15, 2006
| TrackBack (0)
this is not a comment but a question. i was curious to know if anyone could tell me if a recipe calls for fresh seasoning but you only got dried how do you decide how much to add compared to what the recipe calls for of the fresh one.
Typically if you are substituting Dried for Fresh you would use about 1/2 the amount that the recipe asks for.
Also, Herbs are usually added in the last few minutes of cooking, dried herbs you will want to add earlier depending on the recipe in order for them to reconsitute and let out the flavor.
|
