Why braised dishes are better with dried herbs: Tips for using good quality dried herbs in your braised recipes.
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Marinades need acid, oil, and flavorings like herbs and spices. Use dried herbs in marinades for meats cooked at high temps or longer times.
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Dried herbs are ideal for chili since they have a deeper, spicier flavor that is released over longer cooking times. Opt for dried herbs when cooking chili low and slow.
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Casseroles are better with dried herbs, not fresh. Baking alters the color and taste of fresh herbs. Add them at the end for a pop of flavor.
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Compound butter uses dried herbs over fresh and enhances flavors in dishes like proteins and vegetables.
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Dried herbs are the better choice for roasted dishes like chicken and root vegetables as they retain their flavor well.
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Dried herbs and spices are perfect for dry rubs used in slow-cooking or smoking meats. Use bay, marjoram, rosemary, thyme, and other herbs.
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Use dried herbs instead of fresh ones when making pasta sauces that require a longer cooking time to enhance the flavors.
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Use dried herbs in homemade stews that simmer all day, as fresh herbs wilt quickly. They have a more concentrated taste, so use them conservatively.
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Use dried herbs instead of fresh ones in soups, and add fresh herbs as a finishing touch at the end. Serve with bread or crackers for a delicious meal.