How do I substitute fresh herbs for dried?!
Answers:
Fresh Seasonings
* Use fresh herbs and spices instead of using salt to season your meals
* In recipes, cut salt in half and add more fresh herbs and spices
* Experiment with different onion varieties to season soups, main meals soups and sauces, Do not forget other members of the onion family such as green onions, shallots, and leeks
* When doubling a recipe, herbs and spices should only be increased by one and half times!. Taste, and then add some more if necessary!.
* Add sage, bay leaf and garlic at the beginning of the cooking process as they have a strong flavor!. Herbs with a more subtle aroma such as basil, parsley, fennel are best when added at the end of the cooking process to preserve their flavor
* Here is a chart to convert dried herbs to fresh
5 ml (1 tsp) dried herbs = 15ml (1 tbsp) fresh herbs
0!.5 ml(1/8 tsp) garlic powder = 1 medium clove of garlic
5 ml (1 tsp) onion powder = 1 medium onion, finely chopped
1ml (1/4 tsp) ground ginger = 5 ml (1tsp) grated fresh gingerWww@FoodAQ@Com
* Use fresh herbs and spices instead of using salt to season your meals
* In recipes, cut salt in half and add more fresh herbs and spices
* Experiment with different onion varieties to season soups, main meals soups and sauces, Do not forget other members of the onion family such as green onions, shallots, and leeks
* When doubling a recipe, herbs and spices should only be increased by one and half times!. Taste, and then add some more if necessary!.
* Add sage, bay leaf and garlic at the beginning of the cooking process as they have a strong flavor!. Herbs with a more subtle aroma such as basil, parsley, fennel are best when added at the end of the cooking process to preserve their flavor
* Here is a chart to convert dried herbs to fresh
5 ml (1 tsp) dried herbs = 15ml (1 tbsp) fresh herbs
0!.5 ml(1/8 tsp) garlic powder = 1 medium clove of garlic
5 ml (1 tsp) onion powder = 1 medium onion, finely chopped
1ml (1/4 tsp) ground ginger = 5 ml (1tsp) grated fresh gingerWww@FoodAQ@Com
dried herbs and spices are stronger in flavors than fresh so, you need to double the amount of fresh that the recipe calls for using dried!. So if a recipe calls for 1 Tbs!. dried rosemary, you need to double that and use 2 Tbs!. fresh rosemary!. Hope this helps!.Www@FoodAQ@Com
Here are the substitution guidelines that have been tested and you should go by !.!.!.!.!.!. = )
1 part dried herb is equal to 2 parts fresh herb!. Now, if the dried herb is ground, 1 part dried herb is equal to 3 parts fresh herb!.Www@FoodAQ@Com
1 part dried herb is equal to 2 parts fresh herb!. Now, if the dried herb is ground, 1 part dried herb is equal to 3 parts fresh herb!.Www@FoodAQ@Com
Dried herbs are more concentrated than fresh, therefor season carefuly to taste, just make sure you don't overpower the food you are seasoning!Www@FoodAQ@Com
Dried herbs have the flavor concentrated!. Use 3 times the amount of fresh herbs!.Www@FoodAQ@Com
If the recipe calls for dried herbs and you want to use fresh, use about half the amount the recipe says to use!.Www@FoodAQ@Com
I would use half as much as it calls for!. Fresh herbs are more potent and bigger in volume because they aren't dried!.Www@FoodAQ@Com
Use twice as much fresh as dried!.Www@FoodAQ@Com