Using herbs is a great way to add a little flair to your recipes. The trick is figuring out the best ratio for the job. Some herbs perform better in their dried state, while others are best fresh.
For instance, dried ginger root performs better in a pinch than fresh ginger. If you don’t have fresh sage, you may want to consider purchasing a packet of dried sage instead. This is a simple way to add flavor without a lot of work.
The best ratio for dry herbs is about one third of a fresh herb. You can store dried herbs in airtight containers or in paper bags. They should be stored in a cool, dry place. Some herbs will lose their potency when they sit around too long. This is a good reason to replace your dried herbs at least once a year.
The aforementioned dry and fresh herb ratio is generally a good place to start when you are trying to decide how to use the best of both worlds in your recipes. The ratio of dry to fresh herbs is often best used at the beginning of a recipe, to allow the flavors to seep into the dish. This is a great way to add flavor without sacrificing the nutritional value of the food.
The best way to determine the proper ratio is to taste the dish before you cook it. The flavors can meld and the dish will taste better. In addition to taste, you may need to make a few adjustments to the recipe. You may want to cut back on the amount of salt and sugar, or add more herbs. This is especially true for fried dishes.
The most important thing to remember is that a small amount of dried herbs can really change the flavor of a dish. In many cases, the dried form is more concentrated, which means you won’t need to add as much to achieve your desired flavor. When using dry herbs, make sure to use the most potent version. This is especially important for herbs such as basil, thyme and sage.
The ratio of dry to fresh herbs is a good indicator of how well a recipe will taste. This is because the dried form will have less water content, which makes it more concentrated. It is also more difficult to measure. This is the reason it is important to read the instructions carefully. For example, thyme is easier to measure than basil. Similarly, a tablespoon of fresh dill is usually equivalent to about a teaspoon of dried dill.
The best way to figure out the right ratio for a recipe is to read the recipe and taste the dish before you cook it. For instance, if you are making a stew, you should add the right amount of dried thyme. The best ratio is to use one-third dried thyme, one-third fresh thyme, and one-third of the other herb.
