In article >,
"Bob (this one)" > wrote:

> OmManiPadmeOmelet wrote:
>
> > sf > wrote:
> >
> >>On Sat, 20 Aug 2005 07:39:27 -0500, OmManiPadmeOmelet wrote:
> >>
> >>> IMHO dried powdered ginger is only good in baked items and I don't care
> >>> much for it that way either. I don't think there is ANY similarity in
> >>> the flavor of fresh vs. dried ginger root.
> >>
> >>I've often wondered about the "why" of that.
> >
> > I'm not really sure... :-)
> >
> > But with a few exceptions, fresh herbs just don't taste the same as
> > dried. Might have to do with loss of essential oils. Rosemary and sage
> > are the only two that don't seem to change much with drying, but I do
> > prefer to use fresh since I have it growing. Basil is another that
> > REALLY seems to change with drying. Tarragon too, and even thyme to a
> > certain extent.
> >
> > I'll bet Pastorio can answer this one if he's reading this thread?
> > He's pretty good on the science of cooking.
>
> When herbs are dried, they surrender water, certainly. But they also
> surrender other volatiles, both water- and oil-based that are important
> components of the fresh flavor. Different compounds in different herbs,
> but the net effect is the same. Flavors shift rather radically because
> of what's not in there. What's left is the background music to the more
> symphonic range of fresh flavors.
>
> But you'd already figured that out...
>
> Pastorio

Cheers! :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson