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-   -   Fresh vs. dry rosemary (http://www.diaperswappers.com/forum/showthread.php?t=1546615)

Farafonov 09-20-2013 02:16 PM

Fresh vs. dry rosemary
 
Is there much of a difference between the 2? I have a recipe that calls for 1 spring fresh rosemary. Could I just use dry and if so how much?
Thank you in advance for your help.

jbug_4 09-20-2013 02:58 PM

Re: Fresh vs. dry rosemary
 
dried is usually stronger. Its been a while since I had fresh. I think 1 sprig would be about a teaspoon maybe less depending on the sprig. I would probably go with 1/2 to 3/4 teaspoon of the dried. What are you making? If its something like a whole chicken, steak or potatoes if you over estimate the amount it will still be good. If its a creamy type sauce you'll need to be a little more careful.

Newton 09-20-2013 03:15 PM

Re: Fresh vs. dry rosemary
 
I would say 1/2 tsp for. Sprig and add to taste from there

Farafonov 09-20-2013 07:18 PM

Re: Fresh vs. dry rosemary
 
Quote:

Originally Posted by jbug_4 (Post 16926886)
dried is usually stronger. Its been a while since I had fresh. I think 1 sprig would be about a teaspoon maybe less depending on the sprig. I would probably go with 1/2 to 3/4 teaspoon of the dried. What are you making? If its something like a whole chicken, steak or potatoes if you over estimate the amount it will still be good. If its a creamy type sauce you'll need to be a little more careful.

I'm actually making apple rosemary jelly. :drif:

jbug_4 09-21-2013 04:53 AM

Re: Fresh vs. dry rosemary
 
Quote:

Originally Posted by Farafonov (Post 16927557)
I'm actually making apple rosemary jelly. :drif:

I have never tasted that. Sounds good . Bet it would be good to use for poultry glaze. I would go with the lesser amount and taste like pp suggested. That sounds like it might have a very delicate spice balance.

Farafonov 09-21-2013 01:24 PM

Re: Fresh vs. dry rosemary
 
Quote:

Originally Posted by jbug_4 (Post 16928113)
I have never tasted that. Sounds good . Bet it would be good to use for poultry glaze. I would go with the lesser amount and taste like pp suggested. That sounds like it might have a very delicate spice balance.

I've never tasted it either. I thought it sounded good. Since I am making a pie I was looking to see if I could make something with the left over apple parts and came across this recipe. http://tastykitchen.com/recipes/cann...093-no-pectin/

I figured I'd try it. And since I just started canning as well it seemed like a great idea since I didn't need to many other ingredients (all of which I already have) When it's finished I will be sure to tell you how it tastes.

catilina 09-22-2013 11:24 PM

I wouldn't use dried for a recipe like that, personally. You will miss out on a lot of flavor and complexity, in my opinion. Go to the store and grab a few sprigs of fresh rosemary and then make the jelly. Just my two cents!

RnWA 09-29-2013 10:07 PM

Re: Fresh vs. dry rosemary
 
Thanks for posting the recipe, sounds good!


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