by The Daily Meal
Source: Yahoo

… Plus the few that are

One of the most attractive qualities of fresh herbs is their intense fragrance and flavor, especially with just-picked ones. Unfortunately, as the cold weather approaches, snipping some fresh mint and basil leaves from the garden is no longer an option.

With that comes the inevitable question: Is it worth buying dried herbs when you don’t have access to fresh ones? Well, it depends. Some herbs work better dried whereas some are definitely not worth your money.

To figure out which is which, we turned to Bruce Bromberg, owner/chef of Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas, who feels very passionately about the subject. What gets him the most? “Dried basil is my number one offender! While the dehydrated versions of rosemary, oregano, and even dill still possess some of their better half’s best qualities and characteristics, basil, once dried, misses the mark.”

As he explains, when herbs are dried, they lose their water content and oils, which also means some of their brightness, especially for leafy herbs like basil. Dried herbs come in handy though when you don’t have access to fresh ones (like in the colder months) and for dishes that have longer cooking times. While some herbs, like oregano, benefit from drying, others, like mint, definitely don’t.

When substituting dried herbs for fresh in a recipe, Bromberg says that as a general rule with leafy herbs like basil and parsley, “I go with a 2-1 ratio and sometimes a little less. For other herbs, like rosemary, I go with a 1-1 ratio.” What to do if you have leftover herbs that you aren’t going to use? Instead of letting them go bad in the fridge, he recommends drying them yourself by placing them on a rack in a warm spot for a few days.

To find out more about which herbs you should buy dried over fresh, check out what Bromberg has to say on the matter.

Basil

Leafier herbs tend to lose more of their characteristics when dried and, according to Bromberg, that means taking away “what’s so special about basil, the freshness and brightness of it.” He explains, “When basil is dried, it loses a lot of its flavor (not to say that it’s obsolete) and just doesn’t stand up the same way as fresh basil does.”

While certain dried herbs work well in recipes, Bromberg says, “In no way can dried basil stand up to the fresh version. Can you imagine a fresh Caprese Salad sprinkled with dried basil or a pasta with ripe Roma tomatoes and dried basil? I think not.”

Mint

Mint is definitely not an herb Bromberg recommends buying dried. Why? “It loses brightness when dried and the flavors are much more muted,” he explains. “Some dried mints can even take on a hint of bitterness, which the fresh version does not have.”

Parsley

When it comes to parsley, Bromberg is on the fence. Since they dry their own herbs at the restaurant, he says it depends on the dried parsley you’re using. But one thing is for sure: dried parsley translates better than basil. As he explains it, “Parsley has an earthy quality that stands out through the drying process and still translates — it has a very distinct, pungent flavor.” Try using it to flavor chicken, similar to how you would use dried rosemary or thyme.

Rosemary

Rosemary is an example of an herb that isn’t leafy like parsley or basil. Because of this, it dries very well and can add different layers of flavor to a dish. But be warned: “A little goes a long way with dried rosemary though, so you have to be careful to not overdo it,” Bromberg says.

Dill

“Dried dill actually works pretty well,” says Bromberg, but it also depends on what you’re using it for. He explains that fresh dill provides a softer flavor, but the dried version works well if you’re seasoning deviled eggs or salmon.

Oregano

Commonly used to top pizzas or in tomato sauces, oregano is an herb that works well in the dried form. Bromberg explains that the flavors are more recognizable dried than they are fresh and make a bigger impact in the dish.

Thyme

Like oregano, thyme also works well dried and has a recognizable flavor. Dried herbs work well in dishes with longer cooking times, and thyme works as a great seasoning for roasted chicken.

Alaskan Harvest Seafood of Portland, Oregon, shares this important information about cooking seafood:

While it’s no secret that a good cook knows exactly when to remove their meat from the cooking surface, getting the timing and procedure right is most difficult. In fact, most people who complain that they think seafood is “dry” or lacking taste, are usually eating seafood that has been cooked too long, causing it to lose its nutrients and flavor.

Unlike red meat which browns when cooked, making it easy to visually check for consistency throughout, seafood, like chicken or turkey, usually remains fairly similar in color between cooked, and uncooked. In most species, the difference in color and texture is subtle, and unless you are familiar with your given fish, it can be easy to overcook it.

Two simple tips to ensuring that your seafood is cooked to completion are to watch carefully, and remove your fillets as soon as they begin to flake, or, for certain whitefish, until your fillets lose their translucency. Also, it’s important to remember that your fillets will continue to cook even when removed for your heat source, so allow ample time to cool, as well as be sure to remove it immediately so your fillets do not overcook themselves while waiting to be served.

As a general rule, the average cooking time per inch of thickness is approximately 10 minutes. Please keep this in mind and when the set time is beginning to arrive, check your fillets for any sign of flaking, as that is a sign that the fillets are being overcooked. If there is flaking, remove the fillets immediately.

Alaskan Harvest Seafood