Recipe Ingredients Question

"Maverick" <[email hidden]> wrote in message
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Quoted message said:

Ok, one thing I've never been sure of is when looking at a recipe and it
calls for a certain amount of a spice. Are they talking fresh spice or
dried spice?

I've seen some recipes that call for either fresh or dried but also seen a
whole lot more that just specify a quantity without regard to either fresh
or dried.

Also, is there a set ratio between fresh and dried? Like a 3/4cup oregano
= 2 tablespoons dried?

Oh, when I say dried, I mean the stuff in the little jars.

Thanks!
Bret

Recipes usually specify, but my guess is when they don't, they mean dried.
If a recipe were to simply say "1 tsp. marjoram," I would absolutely assume
it meant dried. Sometimes you can tell by the notes to or even the name of
the recipe.

-T

"Maverick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ok, one thing I've never been sure of is when
looking at a recipe and it calls for a certain amount
of a spice. Are they talking fresh spice or dried spice?

It depends -- *most* of the time, I'd say dried, but you have to look
at context and quantity. For example, if you're making salsa fresca
(basically some variation of tomatoes, onions, chilis, cilantro and
salt, combined and served uncooked) and it asks for a tablespoon of
chopped or minced cilantro, you can pretty much assume that's going to
be for fresh.

Quoted message said:

I've seen some recipes that call for either fresh
or dried but also seen a whole lot more that just
specify a quantity without regard to either fresh
or dried.

Context, context, context. You'll get better as you go along.
Another context hint: if you're cooking something for a long time,
dried herbs are very often called for, because the flavor holds up
better.

Quoted message said:

Also, is there a set ratio between fresh and dried?
Like a 3/4cup oregano = 2 tablespoons dried?

The general rule of thumb: fresh is three times the amount of dried
herb called for (and dried is one-third the amount of fresh). There
are always exceptions, and you should be guided by your own good
taste. For me, I usually start with twice the amount of dried when
I'm using fresh herbs, but that's because I sometimes find the flavor
of fresh to be overwhelming -- it's much brighter than dried.

-j
This ramble brought to you by a fresh cuppa tea.

Maverick said:

Ok, one thing I've never been sure of is when looking at a recipe and

it

Quoted message said:

calls for a certain amount of a spice. Are they talking fresh spice

or

Quoted message said:

dried spice?

I've seen some recipes that call for either fresh or dried but also

seen a

Quoted message said:

whole lot more that just specify a quantity without regard to either

fresh

Quoted message said:

or dried.

Also, is there a set ratio between fresh and dried? Like a 3/4cup

oregano =

Quoted message said:

2 tablespoons dried?

Oh, when I say dried, I mean the stuff in the little jars.

Things like oregano, basil, and parsley are NOT spices, those are
*herbs*, whereas recipes generally specify fresh or dried herbs and
quantities for either... generally 2-3 tmes more fresh than dried. Try
to remember that "spice" and "herb" are no more synonymous than vodka
and beer.

Sheldon' said:

Things like oregano, basil, and parsley are NOT spices, those are
*herbs*, whereas recipes generally specify fresh or dried herbs and
quantities for either... generally 2-3 tmes more fresh than dried. Try
to remember that "spice" and "herb" are no more synonymous than vodka
and beer.

I always assume dried unless fresh is specified. And you'd be proud of me,
Sheldon! I have one turntable for herbs and another for spices. Pity the
poor soul who comes here to cook and doesn't know the difference.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_