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Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by Klassyhk
When it comes to dried seasoning, without a recipe how do you determine when to use one versus the other?
A couple of days ago, I found a new recipe on a baker's website. The site is not for baked sweets and breads but also entrees and side dishes. The recipe I chose is actually very simple to make. One of the ingredients was parsley. From my seasonings cabinet I accidentally picked up chives and just as I picked open the lid of the bottle to add the dried herbs to the recipe, I noticed that it was chives and stopped.
I thought they were both primarily just garnishes for decorative purposes. But it cause me to wonder, how much difference in the taste of a dish if chives are used instead of parsley, or vice-versa? Does anyone here use these seasonings when cooking certain foods?
Some freeze dried chives I had were just that, garnish. Had absolutely no taste , fresh on the other hand have a very mild but also noticeable oniony flavor. There's Italian flat leaf parsley which has a stronger flavor than the curly kind commonly used for garnish, neither is oniony like chives.
Get one in a pot if you have the light or weather.
Right now I have thyme, sage, green onions and basil in little pots in the house. Trader Joe's has small plants for about 2.99. I don't even feel bad if I kill them at that price, plus I always get my 2.99 worth, so it's a win / win for me.
Unfortunately, my apartment's kitchen and dining area doesn't have windows (bad design IMO). Otherwise, I'd definitely try my hand at growing them.
Unfortunately, my apartment's kitchen and dining area doesn't have windows (bad design IMO). Otherwise, I'd definitely try my hand at growing them.
Yeah, most of my windows are not enough light. I use the guest bathroom window, and move them outside if weather is above 40.
I go through a lot of moving them around in winter, I love fresh herbs. But I'm retired, so I can spend time on silly stuff like that.
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Pretty easy for me. Parsley is a weird one, kind of the herb equivalent to lettuce in that for me it has zero flavor. I skip it if a recipe calls for it, though it’s a nice garnish if I want to plate something with a nice look.
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, fresh on the other hand have a very mild but also noticeable oniony flavor. There's Italian flat leaf parsley which has a stronger flavor than the curly kind commonly used for garnish, neither is oniony like chives.
