Science: How to Substitute Dried Herbs for Fresh Herbs, and See When Swapping Just Won’t Work
Buy Cook’s Science today:
The Science of Good Cooking:
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.
Watch our Science of Good Cooking playlist:
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.
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.
How did I get to this video? I'm stoned. Please send help.
Did I see beans in that chili?
🖤
what happen if you freeze dry the herbs though? you aren't dealing with that much heat in the freeze drying process, so you lose less flavor??
Do you get the same health benefits from store bought dried parsley as the fresh
Seems rosemary holds up especially well when dried. Good thing too, my orange rosemary duck sauce depends on it.
For making a bread that takes 1.5 hours time to bake, I m going to use rosemary and basil . Is it better to use fresh?
0:58 That is NOT chili! REAL chili DOES NOT HAVE BEANS IN IT.
Can i use basil instead of parsley for garlic bread
Dried dill trumps fresh when cooking anything, imo. Fresh dill is just too mild when heated at any heat for any amount of time.
I live in a small city in Indonesia. I never stumble on fresh herbs except for celery, spicy basil (I don't know the English word, we call it kemangi, looks like basil but hotter/stronger), scallions, kefir lime leaves, turmeric leaves,…sometimes mints and sweet basil in the high-end supermarkets (imported/hydrophonic/organic stuff, I guess). So I can only buy dry herbs like parsley, rosemary, thyme (yeah, yeah, Scarborough Fair, minus the sage…I never bought sage… 😂), oregano, and basil. I never found either fresh or dried coriander leaves. It's okay, but I always wondered what the real recipe would be taste like everytime I made western foods… Thanks for the info though. Great video.
Is it just me or did he say 'erbs' instead of 'herbs' all the way through that video O_O
Great channel, why don't Americans pronounce the 'H' in 'herbs'??
I stick with dry. Usually you only need a little for just one recipe. than the other 3/4 left you don't need you can toss it in the garbage after 3 days cause it has gone bad. So for me dried herbs work well. And have more intense flavour as well. And i got about 25 different herbs now, all dried and sea salt, black pepper, white pepper and MonoSodiumGlutamat (msg).. Got fresh ginger and fresh garlic, red onion. I can cook almost anything i want. For me it is just too expensive to buy fresh herbs. Fresh herbs for home cooking is just not practical.
I found the best way to bring out the flavor with dry herbs is grinding the herbs. But I cook on the fly like the restaurant.
Volatile ≠ fragile
Volatile = lower boiling point
You say 'erbs… we say herbs because there's a fucking H in it.
Fresh > frozen > dried.
When possible i use fresh herbs, but i don't have them all and in the winter it is kinda hard to get. frozen Herbs retain most of their flavor, but lose some texture which is very noticeable in recipes that have the herb as a main ingredient Liptauer.
Love the channel: all that info in three minutes.
Why can't Americans just pronounce the H at the beginning of herbs. It's not a french word, why miss it?
what about frozen or frezedryed?
Don't like paying lots of money for fresh herbs? Try growing them at home!
Man for most home-cooks it's more about convenience than anything else.
Also more often the local supermarket doesn't necessarily stock a particular herb fresh but only in dried form.
why are there so many bowls in the background?
why are there so many bowls in the background?
I find frozen herbs are often a better substitute than dried.
Volatility and Stability are not real opposites, but ok, I got the massage.
FYI: volatility is how easily a compound evaporates; stability has to do with how hardly it is to "break" or modify a compound (proteins, for exemple, are very sensitive to heat, pH, pressure and easily change their conformation (they are not very stable); yet, they are not volatile at all)