Substituting Dried Herbs for Fresh vs. Tutorial Review Tips
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When fresh herbs aren't readily available, it can be tempting to swap in dried herbs when a recipe calls for fresh. How well does this work?
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WATCH HOW TO MAKE Science: Substituting Dried Herbs for Fresh
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Video Transcripts
When fresh herbs aren't readily available, it can be tempting to swap in dried herbs when a recipe calls for fresh. How well does this work?
0:01for we know it can be tempting to swap and dried herbs when a recipe calls for
0:09fresh
0:10after all they're a lot more convenient a lot cheaper than buying punches a
0:13fresh herbs from supermarket
0:15so we decided to look into the matter more thoroughly want to find out when
0:18the swap would really be acceptable
0:20we purchased a lot of different arms both fresh and ride
0:23we got basil cilantro chives deal
0:27oregano parsley rosemary sage
0:30tarragon in time we don't go two way through 24 recipes
0:34including marinades sauces and braces making each with a fresh and dried herbs
0:38in comparing differences in flavor a common criticism
0:41dried herbs what they lost many the subtleties and nuances
0:44a fresh herbs the taste it dusty and stale meanwhile fresh herbs TC clean and
0:49bright
0:49in all but one application tasters preferred the fresh herbs to dry
0:53that one exception dried oregano in Chile companies are so familiar with the
0:57fresh oregano
0:58actually teased at a place to be honest instance
1:01there were a handful of times in which some dried herbs made decent substitutes
1:05dried rosemary CT time also fared reasonably well in recipes
1:10involving fairly long cooking times were talking more than 20 minutes
1:13and a good amount of liquid such as in soups and stews what explains why some
1:18dried herbs work better than others
1:20well the principal flavor compounds at herbs found a handful of categories
1:24hydrocarbons aldehydes key tones females
1:27alcohols esters now within each category some compounds are volatile
1:31mean they're very fragile and therefore easily lost said he the drying process
1:35and cooking on the other hand some compounds are stable
1:39which means they don't change at high temperatures and are thus able to
1:41maintain their flavor
1:43under those exact same conditions the flavor compounds found in what we call
1:47delicate herbs every time a basil cilantro chives dill
1:51parsley and tarragon tend to be more volatile hence the fresh from
1:55always performs better than the dried in contrast the dominant flavor compounds
1:59and herbs that work
2:00really pretty well when dried which are rosemary oregano sage in time
2:04for non-volatile the better survive trying and cooking dried herbs are best
2:08used in recipes with
2:10and publicly because moisture will hydrate their cells
2:12which makes an able to release more their Roma compounds but even an ideal
2:16circumstances for dried herbs
2:18to always have a slightly dusty stay of labor because the drying process leads
2:21to oxidation
2:22so when a recipe calls for delicate herbs or uses the rod finish a dish
2:27it's best to stick with fresh however if a recipe calls for heartier
2:31such as rosemary oregano sage time
2:34the drive for can work just keep in mind that counts for an ounce dried herbs are
2:39more potent than fresh
2:40our testing in which we use only newly purchased jars
2:43herbs shows that using one part writer to three parts fresh
2:47came closest to producing flavors equal strength this
2:51is the science and good cooking of
0:09fresh
0:10after all they're a lot more convenient a lot cheaper than buying punches a
0:13fresh herbs from supermarket
0:15so we decided to look into the matter more thoroughly want to find out when
0:18the swap would really be acceptable
0:20we purchased a lot of different arms both fresh and ride
0:23we got basil cilantro chives deal
0:27oregano parsley rosemary sage
0:30tarragon in time we don't go two way through 24 recipes
0:34including marinades sauces and braces making each with a fresh and dried herbs
0:38in comparing differences in flavor a common criticism
0:41dried herbs what they lost many the subtleties and nuances
0:44a fresh herbs the taste it dusty and stale meanwhile fresh herbs TC clean and
0:49bright
0:49in all but one application tasters preferred the fresh herbs to dry
0:53that one exception dried oregano in Chile companies are so familiar with the
0:57fresh oregano
0:58actually teased at a place to be honest instance
1:01there were a handful of times in which some dried herbs made decent substitutes
1:05dried rosemary CT time also fared reasonably well in recipes
1:10involving fairly long cooking times were talking more than 20 minutes
1:13and a good amount of liquid such as in soups and stews what explains why some
1:18dried herbs work better than others
1:20well the principal flavor compounds at herbs found a handful of categories
1:24hydrocarbons aldehydes key tones females
1:27alcohols esters now within each category some compounds are volatile
1:31mean they're very fragile and therefore easily lost said he the drying process
1:35and cooking on the other hand some compounds are stable
1:39which means they don't change at high temperatures and are thus able to
1:41maintain their flavor
1:43under those exact same conditions the flavor compounds found in what we call
1:47delicate herbs every time a basil cilantro chives dill
1:51parsley and tarragon tend to be more volatile hence the fresh from
1:55always performs better than the dried in contrast the dominant flavor compounds
1:59and herbs that work
2:00really pretty well when dried which are rosemary oregano sage in time
2:04for non-volatile the better survive trying and cooking dried herbs are best
2:08used in recipes with
2:10and publicly because moisture will hydrate their cells
2:12which makes an able to release more their Roma compounds but even an ideal
2:16circumstances for dried herbs
2:18to always have a slightly dusty stay of labor because the drying process leads
2:21to oxidation
2:22so when a recipe calls for delicate herbs or uses the rod finish a dish
2:27it's best to stick with fresh however if a recipe calls for heartier
2:31such as rosemary oregano sage time
2:34the drive for can work just keep in mind that counts for an ounce dried herbs are
2:39more potent than fresh
2:40our testing in which we use only newly purchased jars
2:43herbs shows that using one part writer to three parts fresh
2:47came closest to producing flavors equal strength this
2:51is the science and good cooking of