{"id":7292,"date":"2010-09-09T14:30:24","date_gmt":"2010-09-09T20:30:24","guid":{"rendered":"http:\/\/www.withamymac.com\/news\/?p=7292"},"modified":"2011-02-10T12:51:25","modified_gmt":"2011-02-10T18:51:25","slug":"cooking-with-herbs","status":"publish","type":"post","link":"https:\/\/www.withamymac.com\/news\/2010\/09\/09\/cooking-with-herbs\/","title":{"rendered":"Cooking With Herbs"},"content":{"rendered":"

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\u2026 only 52 days until the book release!<\/h2>\n

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FRESH vs. DRY HERBS<\/h1>\n

\"\"<\/a>Anyone who knows me knows that my cooking skills leave something to be desired. \u00a0That said, I have always thought that it didn\u2019t really matter whether I used fresh or dried herbs in my dishes. \u00a0I\u2019ve recently discovered, however, that the two are not always interchangeable.<\/p>\n

As it turns out, if you\u2019re cooking something for an extended period of time (think of tomato sauce), then you should use the dry herbs. \u00a0Using fresh herbs can actually cook the flavor right out of them. \u00a0For dishes that cook for a shorter period of time or if you\u2019re adding the herbs at the end, than you can use either but fresh will work best.<\/p>\n

QUICK TIP: \u00a0Using dried herbs, whenever possible, can also help manage your budget since they keep longer and are therefore less likely to go bad before you finish using them up.<\/p>\n<\/div>\n

For fresh herbs, I love the\u00a0Cuisipro Herb Keeper<\/a>\"\" because it keeps herbs fresh for a few weeks longer!<\/div>\n
Fit Links:
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