Science: How to Substitute Dried Herbs for Fresh Herbs, and See When Swapping Just Won't Work
118.1 هزار بار بازدید -
9 سال پیش
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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? We did the test on Basil, Cilantro, Chives, Dill, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme. http://cooks.io/1abgE8U
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
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More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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The Science of Good Cooking: http://amzn.to/1O8oGw7
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? We did the test on Basil, Cilantro, Chives, Dill, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme. http://cooks.io/1abgE8U
Watch our Science of Good Cooking playlist:
The Science of Good Cooking
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
http://www.americastestkitchen.com
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
http://www.cooksillustrated.com
http://www.cookscountry.com
9 سال پیش
در تاریخ 1394/01/06 منتشر شده
است.
118,119
بـار بازدید شده