Questions tagged [herbs]
Questions about selecting, identifying, storing, preparing, replacing or cooking with herbs as a main ingredient.
197 questions
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How can I prevent whole black cardamoms from going soft?
I have a large selection of spices both powdered and whole used for Indian and Bangladeshi curries. These are stored either in a Masala Dabba or airtight tubs, which are kept in a cool dark cupboard ...
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Is the rosemary sprig served with meat edible?
After I eat meat, when it is served with a stem of rosemary – with leaves., I eat that sprig. You can see the rosemary springs below. I've been doing this for my whole life - I'm a senior citizen now.
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Are there methods, techniques, or strategies to use cilantro in warm or hot cooked dishes without having a significant loss of its flavor?
Background:
Specific flavorants of cilantro that impart its distinct and characteristic flavor are well-known to be heat-labile (sensitive to heating where the flavor compounds break down) by chefs.
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What factors cause differences between dried herb/spice brands?
Just bought some sainsburys brand dried ginger and noticed the quality was very different from some batts brand dried ginger which I already had in the cupboard for some time.
The difference in eating ...
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How to measure out fresh herbs when the recipe calls for 'a tablespoon of chopped herb'?
My current method includes taking what I think is the right amount from the plant, chopping it up, and then realizing I either chopped too much (and end up throwing away the excess as it's too little ...
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How can I bring back kafir lime leaves from a dried to a more supple usable state?
Fresh herbs are better. No arguing there. But after several instances of throwing out 4/5 of the batches of kafir lime leaves that I bought fresh because I never get around to them quickly enough, it'...
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How much dried woodruff in vinegar?
Finding potted woodruff plants at the supermarket I took one, dried the sprigs for a few days, and put the leaves in vinegar to steep for 1-2 weeks in the fridge. The strained result would go over ...
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Adding lemongrass to soup: sliced or bashed?
I want to cook lemongrass into a soup that doesn't normally ask for it because I like the way it tastes. So I have to adjust the recipe on my own vs following one. I did some research about how it is ...
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What amount of fresh rosemary is enough for a hearty, slow-cooked vegetable soup?
I am making a hearty vegetable soup in a 5 quart slow cooker. I’m not familiar with using rosemary in dishes and don’t want to ruin the soup. Can someone share with me the amount I should use to help ...
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Similarity between cardamom and rosemary
I have noticed a similarity in taste between cardamom and rosemary.
I was wondering if anyone could explain to me, perhaps from the point of view of phenols or chemical components or mixtures or ...
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How to wash dirty herbs in bulk
How do industrial kitchens thoroughly wash all dirt off of fresh herbs in the most efficient way possible (minimizing water use)?
Example: I have 20 kilos of fresh cilantro to wash to make a tomato ...
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How much mg/gr ginger in tea vs how grams in tea infuser [closed]
When creating ginger tea from grated/small parts of ginger it is not clear to me what is the relationship between how much mg/gr are in the tea vs the grams of grated ginger used.
E.g. if using a tea ...
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How much dried herbs to use per portion of tea?
When buying herbal teas in dry form (leaves, ginger, etc) how much are we supposed to use for each serving? Does it depend on the herb?
I am not sure if I should use a full tea spoon or just a couple ...
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Toasting dry rosemary
When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
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What should fresh fenugreek leaves taste like?
Being a lover of dried fenugreek (methi) in Indian curries, I decided to grow fenugreek leaves. They have the maple-like aroma I expect from the dried leaves and seeds, but the taste was very vegetal ...
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