Why braised dishes are better with dried herbs: Tips for using good quality dried herbs in your braised recipes.
Marinades need acid, oil, and flavorings like herbs and spices. Use dried herbs in marinades for meats cooked at high temps or longer times.
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.
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.
Compound butter uses dried herbs over fresh and enhances flavors in dishes like proteins and vegetables.
Dried herbs are the better choice for roasted dishes like chicken and root vegetables as they retain their flavor well.
Dried herbs and spices are perfect for dry rubs used in slow-cooking or smoking meats. Use bay, marjoram, rosemary, thyme, and other herbs.
Use dried herbs instead of fresh ones when making pasta sauces that require a longer cooking time to enhance the flavors.
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.
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.