In article >, Andy <q> wrote:

> I've learned by the r.f.c membership to only use fresh rosemary.
>
> So I picked up a pack of fresh rosemary for flavoring popovers.
>
> Then I see Giada De Laurentiis (Food TV: Everyday Italian) making the
> following dish:
>
> Potatoes and Onions
> http://www/waif

???

Incomplete link?

>
> But she said to use the dried rosemary instead of fresh, because fresh at
> oven temp would "burn up."

I like to top meats with fresh rosemary but the last two times I did it
in the oven, all of my fresh herbs dried out and did not work well, but
they were laying on top. So the next time, I layered some chinese
cabbage leaves over the top of the herbs and that kept them moist. The
herbal flavor soaked into the meat nicely. It was a pork "stab" roast so
the holes in the meat allowed the herbals to soak in.

I don't think that this will help you tho'. ;-)

>
> I imagined dried rosemary would "burn up" sooner!

Makes no sense to me. Dried rosemary is like eating pine needles.
I used to powder it when I had to use it, but now that I have that live
one I have more fresh rosemary than I can ever use. <G>

>
> So, now what???
>
> I think fresh rosemary in the batter will stay moist. I will chop it up as
> fine as I can.

Mince it well. I use a chinese knife (cleaver) now instead of the French
knife I used to use and have a lot better results with it.

>
> Please advise.
>
> Thanks,
>
> Andy

I'd like to see the recipe so I can see what you are dealing with
better. You say you are mixing it into batter?

Have you considered using powdered rosemary? Granted, fresh does have a
better flavor than dried..... ;-) It is also possible to get pure
rosemary essential oil but I've yet to try that for cooking.
--
Peace, Om

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