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dry spices to fresh

How much of dry herbs to you use if recipe calls for fresh?

8/30/2009 12:15 PM
4 Replies to dry spices to fresh

jgerthe:


How much of dry herbs to you use if recipe calls for fresh?


jgerthe---I truely can say that it depends on the dish/food which i am prepareing at the time.For example,...Mexican or chicken stews/soups 90% fresh!Compared to a spaghetti dish?It would be 90% dried.

8/30/2009 4:14 PM


From ochef.com:


Dried herbs are theoretically more potent and concentrated than fresh. So the general rule is to use a third as much dried as you would fresh, and, conversely, three times as much fresh herb as you would dried.


Since a tablespoon is three times as large as a teaspoon, use one teaspoon for every tablespoon you would have used.



Of course, dried herbs tend to lose potency as they age, so you may need more to get the seasoning you desire. But in general when using herbs and spices, it is in your best interest to season with a light hand. There can be a lot of variation from season to season and among varieties of plants. You can always add more seasoning to a dish, but it is difficult to subtract.




8/30/2009 4:46 PM

Hi jgerthe, If you will rub the dried herbs in your hand or between your fingers as you put them in, it will crush and warm them some and cause them to have more flavor. I have always heard that you use 1/3 dried to the amount of fresh. Lots of luck and let us know how it turned out, Granna2

May you always have Christ in your Life,Family Close, Love to Share, Health to Spare, Food to eat,Family and Friends that Care! "IN GOD WE TRUST"
8/31/2009 7:57 AM

Dried Herbs tend to be stronger than fresh. You can see per this recipe: http://www.bettycrocker.com/recipes.aspx/sun-dried-tomato-dip that they cut the herb from a tbls to a tsp. I would cut in 1/2 and add more (if needed to suit your own taste)- what's the recipe you're making?

8/31/2009 11:41 AM

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