Fresh or dried

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Fresh or dried

Postby Magnadibble » Fri Jan 27, 2017 2:15 pm

Sure this has been asked already but can't find elsewhere, is there a rule of thumb regards the quantity of fresh herbs I should use to replace the dry herb ingredients?
I'd like to use fresh sage instead of dried but don't want to overpower the finish product.
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Re: Fresh or dried

Postby NCPaul » Fri Jan 27, 2017 8:39 pm

I typically use double the weight if fresh, mostly because I can remember it.
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Re: Fresh or dried

Postby Magnadibble » Sat Jan 28, 2017 9:55 am

Thanks, think I'd much prefer the fresh ingredients where I can use them. Are there any disadvantages in using fresh that you've encountered?
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Re: Fresh or dried

Postby NCPaul » Sat Jan 28, 2017 12:11 pm

I make a point of not using fresh herbs in dry cured products but like them in fresh or cooked sausages.
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Re: Fresh or dried

Postby DanMcG » Sat Jan 28, 2017 1:42 pm

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Re: Fresh or dried

Postby Swing Swang » Sat Jan 28, 2017 1:53 pm

Magnadibble wrote:Thanks, think I'd much prefer the fresh ingredients where I can use them. Are there any disadvantages in using fresh that you've encountered?

Thoughts
Fresh may be more likely to inoculate with undesirable microorganisms
some herbs/twiggy bits may split the casings if they are too rough (especially if you are using fragile sheep runners) which might influence your choice - it might be better to use a finely ground dry Rosemary in lamb sausage than finely cut fresh (just a thought, never tried it).
Dry will have a drying effect on the mix whereas fresh will have the opposite effect (depending on quantities) so the liquid quantities of the recipe will need to be adjusted slightly.
I tend to use fresh in fresh links and dry in fermented, but on reflection i don't use the 'leaf' part of any herb herbs in dried sausage except bay powder.
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Re: Fresh or dried

Postby wheels » Sat Jan 28, 2017 4:47 pm

The other thing is, of course, that fresh taste different to dried. Fresh sage and dried sage for example are two very different flavours.

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Re: Fresh or dried

Postby Magnadibble » Sun Jan 29, 2017 10:32 am

Thanks for the advice. I had thought about what micro organisms might lurk on fresh. I also find that on some herbs, when wet through cleaning just end up in a soggy clump.
Think experimentation is the key here.
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