Direct heat, which you have when you cook on a grill, can burn dried herbs and create an unappealing meal.ĭelicate, leafy herbs, like basil, parsley, chives, cilantro, and tarragon, need a bit more care if you plan to cook with them. You can also mix dried herbs into a rub for chicken that goes under the skin, a compound butter to add to steak, or with slow or sous vide cookers. They perform most effectively in an environment that protects herbs against direct heat. Use these dried herbs when cooking liquid-heavy dishes, like sauces, soups, or stews. They will not lose potency during cooking. “Woody” herbs, like oregano, bay leaves, thyme, rosemary, sage, savory, and marjoram, are the best dried herbs to cook with. When the jar is re-sealed, this trapped moisture can cause mold.ĭried herbs should be added at least twenty minutes before cooking is complete, allowing them enough time to rehydrate and release as much flavor as possible. Holding them over a steaming pot and shaking them in from the jar can cause steam to rise into the container and settle on the herbs. The same principle applies to delicate herbs they are best added toward the end of cooking.Īlways shake herbs from their jar into your hand or a measuring spoon. Sturdy herbs, like rosemary or bay leaves, are best added at the beginning of cooking to give them time to flavor a dish this is true whether they are fresh or dry. When you cook with herbs, you need to be clear about what you’re trying to achieve with that herb and understand the properties of the herbs you plan to use. The flavorful oils wash away if you drain the herbs into the sink. Volatile oils will pull from the herbs into the hot water. You can rehydrate dried herbs by soaking them in hot water, but it’s not recommended. Rehydrating them during cooking allows the flavors of the herb to release into the dish, infusing your food with as much flavor as possible. Herbs have thin walls and rehydrate quickly with whatever moisture is present in a dish. The most effective way to rehydrate dried herbs and maximize their flavors is by adding them directly to whatever you’re cooking. Dispose of herbs if you don’t get an authentic aroma. You can pinch some of an herb in question and rub it between your fingers to see if any fragrance rises if you can smell it, you can probably use it, though you might need more than a recipe calls for to get their flavor. Herbs that lack color and aroma are probably past the point of use. They won’t spoil in a pantry without introducing an outside contaminant, but they will fade over time. Herbs don’t have a formal expiration date. Properly stored herbs remain viable for about a year in your pantry. The ideal temperature should remain constant and go no higher than 70° F. Store dried herbs in a cool, dry place away from direct sunlight. This concentration creates deeper flavors. Herbs get their flavors from chemical compounds called volatile oils when the water in the cell walls evaporates as the herbs dehydrate, volatile oils become more concentrated. Dried herbs have a robust, spicy, “peppery” flavor, while their fresh counterparts are airy and bright. People have been drying herbs for about as long as we’ve embraced their flavorful nature. Therefore, it is important to taste the dish as it cooks and add small amounts of the herb if the recipe needs additional flavor.Getting the Most out of Your Herbs: Dried vs. Furthermore, there are often significant differences between different brands. The ideal substitution amounts can vary drastically depending on how old your dried thyme is and how long the packet has been open. When converting fresh thyme to dried thyme in recipes, it is important to keep in mind that the conversion formulas should only be used as a general guideline. If your recipe calls for tablespoons of fresh thyme instead of sprigs, you can use the ratio 1 tablespoon of fresh thyme equals about 3/4 teaspoon of dried thyme. Therefore, recommends the following conversion ratio for substituting dried thyme for fresh thyme:Ħ fresh thyme sprigs = 3/4 teaspoon ground dried thyme So, how do you convert fresh thyme to dried thyme? You use a conversion ratio! Unlike some other common herbs, thyme retains much of its flavor and aroma when dried. It is essential to keep this in mind when converting fresh and dried thyme. Why? Because the dehydration process pulls water out of herbs, decreasing their volume. However, that does not mean that you can just replace the fresh thyme your recipe calls for with an equal amount of the dried product. During winter months when fresh, locally-grown thyme may not be readily available, dried thyme can be substituted for fresh thyme in most recipes. Fresh Thyme to Dried Thyme – The Conversion Ratioįresh thyme sprigs are commonly used to flavor soups, stews, stuffings and meats dishes.
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