I have found my dinner recipe in this month's cooking light mag. But, always have a hard time with the difference in measuring dried vs. fresh ingredients.
It calls for 2 teaspoons of fresh thyme, I only have dried. How much should I use? Also, not herb related, but it says to use fresh bread for breadcrumbs. I am going to use dry...it calls for 1 slice of bread...maybe a 1/2 cup of dried?
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Posts: 1614 | Location: Georgia | Registered: March 24, 2004
Originally posted by fbroadie: I think that the rule is use half the amount of dried herbs to fresh. No water in the dried equals more concentrated flavor.
That is what I remember, too.
Except in SOME recipes... you just can't use dried instead of fresh. Think pesto. Dried basil will NOT work.
But, generally, I think that the rule of thumb is 1 tsp of dry = 2 tsp of fresh. Or less. Can you add less dried and taste it and then add more if you need it?
I'd love to grow fresh herbs, but I can't grow grass, and don't have room, so once every two weeks, I go the health food store and buy herbs and spices. They are pure and have a great flavor.
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Posts: 3454 | Location: Central USA | Registered: March 11, 2004
Originally posted by fbroadie: I think that the rule is use half the amount of dried herbs to fresh.
Yup, this is what I remember as well.
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Posts: 7218 | Location: Rehoboth Beach, DE | Registered: March 12, 2004
I think that the rule is use half the amount of dried herbs to fresh. No water in the dried equals more concentrated flavor.
As far as substituting dried bread crumbs, I wouldn't. I have tried on several occasions with not much success. Just throw a slice of bread in the blender or food processor. If you don't have any bread, I would probably go with a quarter cup. Is it in the recipe or sprinkled on top? That makes a difference too.
