I hope this isn't a stupid question?
Posted:
Sat Sep 05, 2009 10:19 amby ped
When making sausages do you use fresh herbs or dried? and if you use the former or latter do you use the same weight/proportion whether it is fresh or dried?i.e. fresh will normally have a stronger flavour so do you use less. ?
Posted:
Sat Sep 05, 2009 1:02 pmby johnfb
the general rule is that you use less dried herbs as the flavour is more intense in dried. The weight depends on what blend you are looking for.
Posted:
Mon Sep 07, 2009 7:22 amby vagreys
Depending on the quality of the dried herbs, and depending on the nature of the herb, I start with 1/3 as much dried herb by volume, and may adjust up to 1/2 as much dried herb (alternatively, if I'm converting from a recipe that uses dried herb, I use anywhere from 1 1/2 to 3 times as much fresh.
Dried herbs can be much more concentrated and lose as much as 80-90% of their weight in moisture (sometimes more).